Gluten Free Roasted Sweet Potatoes with Granola
Prep time
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This 3-ingredient Gluten Free Roasted Sweet Potatoes with Granola recipe is a hit in our house. Nana Joes provided me with her Cluster Blend: Cashew Butter and White Peach Granola to mix with the sweet potatoes and olive oil and it is divine! The richness from the cashew butter and the sweetness from the white peach is a perfect combination when paired with the sweet potatoes. And the extra crunch from the granola gives this dish an incredible texture. Perfect for any occasion, pair the Gluten Free Roasted Sweet Potatoes with Granola with chicken, pork, white fish, or roasted tofu and you’ll have an amazing meal. I also enjoyed them alongside some roasted chicken and sauteed beet greens cooked in olive oil, salt, pepper, and red onions (which only took about 4 minutes to cook). * I love using my Misto filled with my own extra virgin olive oil to spray the sweet potatoes with.
Recipe type: Vegetable Side Dish
Cuisine: American
Serves: 4
  1. Preheat the oven to 425° Bake. Wash, scrub, and peel the sweet potatoes.
  2. Slice them into rounds and cut in half. Spray the potatoes with the olive oil spray and season with salt and pepper.
  3. Spray a roasting pan with the olive oil spray. Place the potatoes on the roasting pan and cover with the granola. Cook for 30 minutes. Remove from the oven and serve.
Nutrition Information
Serving size: ½ cup Calories: 211.2 Fat: 2.1 Saturated fat: 0 Carbohydrates: 43.7 Sugar: 10 Fiber: 6.1 Protein: 4.7
Recipe by Sarah Koszyk at