This homemade sweet potato cereal gets golden and crunchy in the oven with just a handful of simple ingredients. Serve it with your favorite milk for breakfast or snack on the clusters straight from the tray!
Roast the sweet potato: Bake at 400°F (200°C) for 45–60 minutes, until completely soft. Scoop out 260g of the flesh and mash or blend until smooth.
For an extra-crunchy result, chill the sweet potato purée overnight, or for at least 30 minutes, before making the cereal. This helps reduce excess moisture.
Preheat oven to 350°F (180°C). Combine the sweet potato purée, oats, melted butter, 40g of the honey, vanilla, and sea salt until thoroughly mixed.
Press the mixture firmly onto a parchment-lined baking sheet into a rectangle about ½-inch (1-1.5cm) thick.
Bake for 20-25 minutes, until set and lightly golden. While still warm, break it into cereal-sized clusters.
Drizzle with the remaining 20g honey, gently toss, and spread the clusters back onto the baking sheet. Bake for another 15-25 minutes, turning every 5-10 minutes, until deeply golden and crisp.
Let it cool completely. This is key, the cereal gets much crunchier as it cools! Serve with your favorite milk and enjoy!
