Ingredients

• 6 medium Sweet Potatoes
• 2 Tbsp Extra Virgin Olive Oil
• ¾ cup Old Fashioned Rolled Oats
• ⅓ cup chopped Pecans or Walnuts
• ¼ cup Organic 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
• 2 Tbsp Maple Syrup

Instructions

1. 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.
2. While potatoes roast, prepare stovetop granola. Heat oil in a large skillet over medium. Once hot, add oats, nuts, seeds, cinnamon, ½ teaspoon salt and ginger; stir to coat. Cook granola, stirring often to prevent burning, until oats are golden and mixture is fragrant, 5–7 minutes. Remove from heat and stir in rosemary.
3. Prepare maple tahini butter by melting butter in a small saucepan over medium-low. Whisk in tahini, maple syrup and remaining ¼ teaspoon salt. Once mixture is smooth, remove from heat.
4. Assemble sweet potatoes by filling each potato evenly with granola and drizzling maple tahini butter over the top. Serve immediately.