Preheat the oven to 160 degrees for conventional or 140 degrees for fan assisted oven, and line a shallow oven tray with baking paper.
Add the oats, nuts and seeds to a large mixing bowl and mix well to combine.
Add the ginger, cinnamon, mace, salt and cloves to the bowl. Toss the mixture to distribute the seasonings evenly.
Add the coconut oil, sweet potato purée and maple syrup to a small pan over a gentle heat. Stir together until the oil has melted and the mixture is fully combined.
Pour the wet mixture over the dry ingredients, stirring well to ensure the mixture is evenly coated in the liquid.
Tip the mixture out onto the lined oven tray and spread it evenly.
Transfer to the oven to bake for 30-35 minutes, turning frequently and breaking up any large clumps. The granola should be golden brown and fragrant, but be careful not to burn or the mixture will taste bitter.
Allow to cool completely before serving with ice cold pecan or almond milk.
Ice cold pecan or almond milk