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Spicy Sweet Potato Granola with Apricots

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Sweet potatoes, cayenne… in granola?  Trust me, this turned out to be a wonderful savory cereal with a hint of sweetness.  Of course you can always increase the sweet flavor… but I really have to say that I enjoyed this treat.   Drizzling a little raw honey on it would be so scrumptious!  You can use raw or lightly steamed sweet potatoes.  It is all about digestion and how your body handles this tuber.

Why did I choose sweet potatoes?!

Sweet potato is not a high calorie starch food (has just 90 cal/100 gram).  It doesn’t contain any saturated fats or cholesterol; and is a rich source of dietary fiber, antioxidants, vitamins, and minerals.

The calorie content mainly comes from starch, a complex carbohydrate. Sweet potato starch raises the blood sugar levels slowly in comparison to simple sugars and therefore is recommended as a healthy food even for those with diabetes.

This tuber is excellent source of flavonoid phenolic compounds such as beta-carotene and vitamin A (100 g  provides 14187 IU of vitamin A and 8509 mcg of β-carotene). This value is one of the highest in the root vegetables category. These compounds are powerful natural antioxidants. Vitamin A is also required by the body to maintain integrity of healthy mucus membranes and skin. It is also vital nutrient for vision.  Consumption of natural vegetables and fruits rich in flavonoids helps to protect from lung and oral cavity cancers.

These delicious veggies are also packed with many essential vitamins such as pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6), and thiamin (vitamin B-1), niacin, and riboflavin.  Not only that but the humble sweet potato contains vital minerals such as iron, calcium, magnesium, manganese, and potassium.   Shew :)  (Click here for the full article.)

Ingredients:  yields 8-10 cups

  • 2 cups buckwheat, soaked
  • 2 cups oats, soaked
  • 2 cups sweet potato puree
  • 1 cup diced dried apricots
  • 1/4 cup maple syrup
  • 1/4 tsp cayenne


  1. Soak, drain and rinse the buckwheat and oats.  Place in a large bowl.
  2. Add the sweet potato puree, apricots, maple syrup and cayenne.  Mix well.   Tip ~ To create a sweet potato puree start by washing and peeling the potatoes.  Place the grater blade on your food process and grate the potatoes.  Depending on the size of the potatoes, this can take 1 -3 of them.  After grating them, remove the grating blade and place the “S” blade in the food processor.  Process until it creates a puree.  You can also used steamed or baked sweet potatoes.  Another alternative is using organic canned (BPA free).
  3. Spread the  batter out onto the teflex sheets that come with the dehydrator.
  4. Dry at 115 (F) degrees for 8-12 hours or until dry.
  5. Store in an airtight container for 2 weeks.  You can also freeze for several months.

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4 thoughts on “Spicy Sweet Potato Granola with Apricots

  1. Sarah says:

    This recipe looks great, though I’ve never been a fan of buckwheat groats. What do you suggest I could use as a substitute? -Thanks.

    • amie-sue says:

      Hello Sarah, you use various nuts and seeds in place of the buckwheat if you would like. It would be more like a trail mix then. Or you could try sprouted quinoa, or sprouted oat groats. Have a great day, amie sue

  2. Mani says:

    How to make a raw sweet potato puree?

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