Sweet potato breakfast jar (RECIPE VIDEO)

Mixing it up

Since I’m now on my easter holidays, I’ve had a bit more time to dedicate to my blog. You all enjoyed my last “vlog” so much that I thought I’d do another. This time, however, I’m sharing the recipe for the sweet potato breakfast jar that I posted on Instagram on Wednesday. Lot’s of you asked for the recipe, so here it is! Hopefully it’ll be easier for you to follow along too, since it’s a video.

different background, same recipe!



Feel free to use a different granola recipe/ store-brought variety. I thought I’d share the recipe just in case you really wanted to go sweet potato crazy. Plus it’s pretty delicious – if I’m allowed to say that – and easily adapted to whatever ingredients you have in stock.

digging in

sweet potato breakfast jar
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

A recipe that, with a bit of meal prep, can be thrown together super quickly in the morning (or even the night before). Plus, it can easily be made portable for those of you who breakfast on-the-go. Think layers of creamy chocolatey sweet-potato "creme", (optional) yoghurt, SP granola and any other fruit of choice. Am I tempting you yet?

Course: Breakfast
Servings: 1 jar
Sweet potato "creme"
  • 1 medium-sized sweet potato (about 250g)
  • 1 heaped tsp cacao/ cocoa/ cacao + powder (plus more to serve)
  • 1 tbsp lightly sweetened vanilla protein powder
  • sweetener of choice (I used a few drops of stevia the first time, 1/2 tsp honey the second & both worked perfectly)
  • almond milk, for consistency
Sweet potato granola
  • 1 medium-large sweet potato (280g ish)
  • 250g jumbo oats
  • 100g mixed nuts of choice, pulsed or roughly chopped (I used cashews, almonds & pistachios)
  • 50g mixed seeds of choice (I used pumpkin & pine)
  • 1 tbsp oil of choice (I used avocado!)
  • 50g desiccated coconut
  • 25g puffed rice (or other puffed grain)
  • 50 g buckwheat groats (or more puffed cereal)
  • 50g coconut flour (or blend up some desiccated coconut/ use ground almonds etc)
  • 1 flax egg (1 tbsp ground flax seed mixed with 3 tbsp water & left to thicken)
  • 1 tbsp maple syrup (or more to taste)
  • 6 drops liquid stevia (or swap for more maple syrup)
  • spices of choice (think cinnamon, ginger, vanilla, nutmeg) plus sea salt
  1. Preheat your oven to 200C/ fan 180C. Roast your sweet potatoes for 45minutes, or until the juices start to release and it's tender all the way through.

  2. Meanwhile, place all the dry ingredients for the granola into a bowl and stir to distribute.

  3. Once tender, allow the sweet potatoes to cool a bit before peeling off the skin. It should fall off pretty easily! Place the bigger sweet potato in your blender with the maple and stevia, and blend until smooth. Mix this into the dry ingredients along with the flax egg.

  4. Lower the heat to 180/ fan 160C. Grease and line two baking trays, then evenly distribute your granola mixture across them. You want one layer that isn't too thick so it all crisps up! I like to roll some of the mixture into clumps so I get clusters when it's finished. Bake in the oven for 35 minutes, stirring after 15 minutes then every 5-10 minutes until crisp and golden. Leave to cool completely before storing in a big jar for 2 weeks.

  5. For the creme, place the remaining ingredients in your blender and blend until smooth. Spoon into a bowl, cover with clingfilm and serve whenever you want with the granola and anything else you want!

If you give it a go, don’t forget to tag me on instagram @fruitsandroutes so I can see your creation!

Emma ♥♥