Smoky Honey Habanero Sweet Potatoes and Spicy Granola
Victoria Loomis | The Gatherin' Girl
8
10 minutes
90 minutes
Modern American
Appetizers/Snacks
Sweet potatoes meet their match in this unexpected pairing — a warm, spicy-sweet granola crust that turns a humble side into a full-on conversation starter. Spiceology Honey Habanero Rub brings floral heat and a touch of sweetness that binds the oat and pecan topping together beautifully. Serve it straight from the cast iron at your next dinner party and watch it disappear.
Ingredients
Sweet Potatoes
- 3 lbs. sweet potatoes
- 2 tablespoons ghee or whole butter
- 1 cup heavy whipping cream (this can be substituted with any milk or cream of your choice)
- salt, to taste
- extra virgin olive oil
Granola
- 3 tablespoons Spiceology Honey Habanero Rub
- 2 cup rolled oats
- 2 tablespoons chia seeds
- ¾ cup chopped pecans
- 1 ½ teaspoon kosher salt
- ½ cup almond butter
- ½ cup honey
- 3 tablespoons water
- molasses or cane syrup for garnish
Directions
For the sweet potatoes
Brush the potatoes lightly in olive oil. Cover in foil and bake for 50 minutes at 350° F. Remove from oven and peel the skin off.
- Add butter, salt, and cream. Stir and mash until smooth and creamy.
- Place mixture into cast iron skillet and set aside.
For the granola
Preheat oven to 325° F.
- In a large mixing bowl mix all ingredients together, leaving water to add last.
Mix well with your hands, or if using a spoon mash and stir pressing against sides of bowls. Let sit for 15 minutes.
- Bake for 25 minutes. Let cool.
Crumble granola on sweet potato mixture and bake at 350° F for 20 minutes.
- Drizzle syrup or molasses on top before serving.
Recipe Products
Blend
Smoky Honey Habanero Seasoning
Key Ingredients
Honey Granules, Paprika, Habanero Powder, Brownulated Sugar