Granola-Stuffed Sweet Potatoes with Maple-Tahini Butter is the ultimate brunch recipe. Fiber-filled, kid-friendly, and sure to become a weekend family favorite.
This recipe post is sponsored by Bob’s Red Mill on behalf of the No Kid Hungry® campaign, however all opinions are my own. Thank you for supporting the brands I use and love.
This holiday season, I’m participating in the Bob’s Red Mill Friendsgiving Campaign to deliver a delicious brunch recipe featuring their Old Fashioned Rolled Oats. Friendsgiving is a great opportunity to celebrate the season with those close to you over a fun, low-stress meal. After all, friends are the family we choose, right?
Bob’s Red Mill is partnering with No Kid Hungry this year to raise funds for programs that help end childhood hunger. More than 11 million children in the US live in “food insecure” homes, which means they don’t have consistent access to the healthy food they need to fuel their growing bodies. No child should ever have to go hungry, and there’s no better time to give back in a meaningful way than the holiday season. You can sign up to host your own Friendsgiving ® for No Kid Hungry celebration HERE.
The Best Stuffed Sweet Potato Recipe:
This recipe is perfect to serve a crowd, and accompanies just about any protein: quiche, a frittata, or just straight up scrambled eggs. It’s equal parts sweet and savory with rosemary-scented granola, maple-infused tahini butter, and of course, roasted spuds. The combination of flavors is decidedly fall, however you will certainly want to keep this one in rotation year-round.
Beyond Friendsgiving brunch, this recipe can also transition to a dinner side dish. The savory granola and nutty notes of tahini balance the sweetness of the potato beautifully. It’s especially delicious alongside roasted pork tenderloin, baked chicken, or grilled salmon.
How to Make Stovetop Granola:
Stovetop granola is a speedy, streamlined alternative to the classic baking method. The key is to cook the oats and nuts long enough to toast them, which deepens their flavor. You’ll know the granola is done when the oats turn golden the mixture becomes fragrant. Just be sure to stir them often enough to avoid potential burning.
For this recipe, I prefer using extra-virgin olive oil, which adds lovely grassy notes to complement the rosemary. And since this is a savory granola, it doesn’t call for any added sweetener. The herbs, warm spices, and toasty oats take center stage, along with some heart-healthy nuts and seeds. To further streamline the process, you can make granola up to 3 days in advance. Just be sure to store it in an airtight container. 
How to Bake Sweet Potatoes:
This process couldn’t be simpler, and requires little hands-on work. Start by pricking the sweet potato all over with a fork to help release steam and prevent potential bursting. Next, place them on a baking sheet lined with foil or parchment paper to catch any juices that leak out. After that, pop them in a 400°F oven for 60 minutes, or until the potatoes are fork-tender.
You can also choose to wrap the potatoes individually in foil, which produces more of a “boiled” taste and texture. After the sweet potatoes roast, cut a lengthwise slit down the center and fill them a big scoop of granola. Top them off with a drizzle of maple tahini butter and you’re ready to dig in! Each spoonful is bursting with bold flavor and layered with varying textures.
How Healthy are Sweet Potatoes?
Sweet potatoes are full of slowly digested carbohydrates for sustained energy, plus vitamins A and C. In fact, one medium sweet potato delivers nearly 4x your daily vitamin A, which promotes good vision and helps build hemoglobin.
One thing to note, however, is that vitamin A is a fat-soluble vitamin, which means it needs a source of fat to properly absorb and function. In this case, olive oil, nuts, and seeds are key to unlock its full potential.
If you give this recipe a try for Friendsgiving brunch or any weekend entertaining, be sure to snap a photo and tag #dishingouthealth. I love seeing your beautiful creations!
And, if you’re looking for other Friendsgiving Brunch recipes to add to your menu, I’ve got you covered.
Friendsgiving Brunch Recipe Ideas:
Chia Spice Baked Oatmeal with Pecan Crumble
Moroccan Marinara Poached Eggs
Sweet Potato, Poblano, and Gruyere Frittata
- 6 medium sweet potatoes
- 2 Tbsp. extra-virgin olive oil
- ¾ cup Bob's Red Mill Old Fashioned Rolled Oats
- ⅓ cup chopped pecans or walnuts
- ¼ cup pepitas (pumpkin seeds)
- ½ tsp. ground cinnamon
- ¾ tsp. sea salt, divided
- ¼ tsp. ground ginger
- 1 tsp. finely chopped fresh rosemary
- 3 Tbsp. unsalted butter
- 3 Tbsp. tahini (sesame seed paste)
- 2 Tbsp. maple syrup
- Preheat oven to 400°F. Pierce sweet potatoes all over with a fork and place on a foil-lined baking sheet. Bake for 1 hour, or until fork-tender. Transfer to a serving platter and slice each potato down the center, lengthwise.
- While the potatoes roast, prepare stovetop granola. Heat oil in a large skillet over medium. Once hot, add oats, nuts, pepitas, cinnamon, ½ tsp. of the salt, and ginger; stir to coat. Cook granola, stirring often to prevent burning, until oats are golden and mixture is fragrant, about 5 to 7 minutes. Remove from heat and stir in rosemary.
- Prepare maple tahini butter by melting butter in a small saucepan over medium-low. Whisk in tahini, maple syrup, and remaining ¼ tsp. salt. Once mixture is smooth, remove from heat.
- Assemble sweet potatoes by filling each potato evenly with granola and drizzling maple tahini butter overtop. Serve immediately.
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