Sweet Potato Overnight Oats with Maple Pecans

These sweet potato overnight oats are rich, creamy and full of  veggie goodness.  They come with a delicious sweet and crunchy topping of toasted pecans coated in maple syrup. Use regular milk or dairy free alternative.

These sweet and nutty sweet potato overnight oats are full of veggie goodness and are super delicious!

It is not common to use vegetables in ‘sweet’ recipes.  But after the success of my sweet potato mango mousse I posted recently I was certain sweet potato would also make a great addition to an overnight oats recipe!  And it has!

The sweet potato adds bulk and sweetness, as well as helps to create a rich and creamy consistency, which is just gorgeous with the crunchy topping of maple pecans.

The sweet potato does need to be baked before being combined with the milk and oats, but this is easy to do.  Simply bake the sweet potato whole for approximately 30 minutes at 190 C until fully cooked.  Allow to cool completely before scooping out the pulp and adding into the oats.

How to make sweet potato overnight oats: step-by-step

1.Bake the sweet potato until fully cooked at 190 C.  Let cool completely, scoop out the pulp and mash up with a fork.

2. Place in a bowl along with the rest of the ingredients.

3. Stir thoroughly.

4. Dry toast the pecans.

5. Chop roughly and combine with the maple syrup.  Cover and add into the oats in the morning.

Top tips

• Bake either one small whole sweet potato or cut a larger one in half and only bake one part.  You can prepare the sweet potato ahead, mash and refrigerate the pulp, covered, for up to 2 days.
• I recommend adding the maple pecan topping just before serving so that the pecans retain their crunch and the maple syrup does not get ‘lost’ in the mixture.  Make the topping ahead and keep covered until you are ready to use it.
• Adjust the amount of maple syrup and cinnamon to suit your preference.
• I also recommend using large oats (ex. jumbo rolled oats) as opposed to instant oats, with might produce a mushy consistency (this goes for any overnight oats recipe).
• Storing: keep refrigerated in an airtight container for up to 2 days.
• Not suitable for freezing.

More overnight oats recipes

• Cherry Cocoa Overnight Oats
• Strawberry Peanut Butter Overnight Oats
• Mocha Overnight Oats
• Poppy Seed Overnight Oats

Keep in touch!

If you make this easy overnight oats recipe don’t forget to let me know how it turned out for you in the comments below.  Thanks!

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For more healthy breakfast recipe ideas using vegetables see my collection of 18 easy vegetable breakfast recipes.

Sweet Potato Overnight Oats with Maple Pecans

These Sweet Potato Overnight Oats are rich,  creamy, full of  veggie goodness, and come with a delicious sweet and crunchy topping of toasted pecans coated in maple syrup - make it dairy free by using a non-dairy milk!

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Course: Breakfast, Snack

Cuisine: International, vegetarian

Prep Time: 5 minutes

Cook Time: 30 minutes

Cooling time: 15 minutes

Total Time: 50 minutes

Servings: 2 servings

Calories: 350kcal

Author: Monika Dabrowski

Ingredients

• 1 small or 1/2 larger sweet potato 100 g mashed
• 1/2 cup jumbo rolled oats
• 1/2 cup semi-skimmed milk/light milk or non-dairy alternative
• 3 tbsp thick yogurt/Skyr/fromage frais
• 1/3 cup pecans
• 2-3 tbsp maple syrup
• 1/3 tsp cinnamon
• Pinch fine sea salt

Instructions

• Preheat the oven to 375 F/ 190 C/ gas mark 5. Place the sweet potato on a baking tray and bake for 30 minutes or until tender (insert a fork to check if it's done ). Remove from the oven and leave to cool completely.
• Scoop out the flesh of the sweet potato and mash with a fork (discard the skin). Set aside.
• In a bowl combine the oats, milk, yogurt, sweet potato, cinnamon and sea salt, stir thoroughly, cover and refrigerate overnight.
• Dry toast the pecans for 2-3 minutes in a frying pan, stirring often (take care not to burn them). Roughly chop and, once cooled, combine with the maple syrup, stir well, cover and add into the oats in the morning just before serving.

Notes

• Bake either a small whole sweet potato or cut a larger one in half and only bake one part.  You can prepare the sweet potato ahead, mash and refrigerate the pulp, covered, for up to 2 days.
• I recommend adding the maple pecan topping just before serving so that the pecans retain their crunch and the maple syrup does not get 'lost' in the mixture.  Make the topping ahead and keep covered until you are ready to use it.
• Adjust the amount of maple syrup and cinnamon to suit your preference.
• I also recommend using large oats (ex. jumbo rolled oats) as opposed to instant oats, with might produce a mushy consistency (this goes for any overnight oats recipe).
• Storing: keep refrigerated in an airtight container for up to 2 days.
• Not suitable for freezing.
• Preparation time DOES include the time needed for the sweet potato to cool.

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 47g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 80mg | Potassium: 534mg | Fiber: 6g | Sugar: 20g | Vitamin A: 9311IU | Vitamin C: 2mg | Calcium: 170mg | Iron: 2mg

*Nutritional information is automatically generated and should be considered as an estimate.

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