Sort ingredients
cmdandridge
QR Code
Listen
Pdf
Roast the sweet potato at 200°C for 45–60 mins until completely soft. Scoop out 260g flesh and mash/blend until smooth.
Chill the sweet potato purée overnight (or for at least 30 minutes) before mixing.
Preheat oven to 180C. Mix together the sweet potato, oats, butter, 40g honey, vanilla and sea salt until thoroughly combined.
Press the mixture firmly onto a lined baking tray into a 1–1.5cm thick rectangle.
Bake for 20–25 mins until set and lightly golden.
While still warm, break into clusters. Drizzle over the remaining 20g honey, toss lightly and spread back onto the tray.
Bake for another 15–25 mins, turning every 5–10 mins, until deep golden and crisp.
Cool completely, serve with raw milk and enjoy!