Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
Place the rolled oats on the baking sheet and spread them out to the edges. Toast the oats in the oven for about 10 minutes, or until fragrant. Remove the oats and allow them to cool slightly.
In an upright blender or food processor, combine the cooked sweet potato, coconut oil, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, and vanilla. Blend the mixture on high until completely unified and creamy.
Transfer the toasted oats to a medium mixing bowl. Add the pecans and the blended sweet potato mixture. Using a spatula, firmly stir until all of the oats and pecans are evenly coated in the sweet potato mixture. It will be a slightly stiff mixture when it’s all done.
Spread the granola out on the same parchment-lined baking sheet from before. Once you have an even layer that goes to all of the edges, press it down with your spatula. Transfer the granola to the oven and bake for 35-40 minutes, flipping and stirring the granola at the halfway point. The finished granola should be deep golden brown.
Let the granola cool thoroughly, about an hour, before storing in a sealable jar. Granola keeps for about 3-4 weeks at room temperature.