First, prepare mashed potato by steaming, baking or boiling them until soft. For a quicker method: wash and wrap a whole sweet potato in a microwave-safe silicone bag (like this one) or in a plastic wrap, then microwave on high for 6-7 minutes (or more depending on the size of the potato). You can make sure it's cooked by sticking a fork or toothpick into the center. Let them cool somewhat before handling and mash it with a fork.

Mix the mashed sweet potatoes, sugar, oil (or almond butter) in a large bowl until well combined. Stir in the oats.

Spread out the oat mixture in a thin layer on a parchment lined sheet pan

Bake in a 300F preheated oven for 20 minutes

Take the sheet pan out of the oven and stir in the pecans. Turn over the entire mixture with a silicone spatula to help the granola dry out evenly.

Bake 10 minutes more until the oats look well toasted, then remove from oven and cool to room temperature.

Stir in the semi-dehydrated sweet potatoes.

After the granola is completely cooled, you can store in an airtight container.