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.
These sweet and nutty sweet potato overnight oats are a delicious way of including more sweet potato into your diet.
It is not common to use vegetables in 'sweet' recipes. But after the success of my sweet potato chocolate mousse I knew sweet potato would also work really well in an overnight oats recipe.
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.
Sweet potato overnight oats ingredients
In addition to the oats and sweet potato the mixture also contains milk (use regular of plant-based), yogurt for a bit of tangy flavour as well as creaminess, cinnamon and a pinch of salt to enhance the flavour. For the topping I used toasted pecans coated in maple syrup (these can also be prepared the night before, see Instructions below).
Can I use any oats
For best results I recommend using organic old-fashioned rolled oats (jumbo oats). They will absorb the flavours and soften overnight while still retaining some texture (these oats are also very nutritious). If you use instant oats you'll end up with a pretty uninspiring, mushy mixture.
How to prepare the sweet potato
The sweet potato does need to be baked before being combined with the milk and oats, but this is easy to do. Simply bake it whole at 375 F/190 C for 30 minutes or until fully cooked (check with a fork). Allow to cool completely before scooping out the pulp and adding into the oats.
Top tip
To save time you can bake the sweet potato ahead and once cooled, refrigerate it (for up to a day) until you are ready to make the recipe.
Step-by-step recipe instructions
1.Once you've baked your sweet potato and cooled it 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, cover and refrigerate overnight.
4. Dry toast the pecans.
5. Chop roughly and combine with the maple syrup. Cover and set aside overnight.
6. In the morning stir the oat mixture, add a splash of milk if needed, top with the pecans and enjoy!
Top tips
- I recommend using large oats (ex. jumbo rolled oats) as opposed to instant oats as these might produce a mushy consistency (this goes for any overnight oats recipe).
- 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.
- Storing: keep refrigerated in an airtight container for up to 2 days.
- Not suitable for freezing.
Substitutions
- Maple syrup: Use honey, agave syrup or another sweetener if desired.
- Cinnamon: Substitute pumpkin spice/mixed spice or ground ginger.
- Yogurt: Use ricotta (plus a drizzle of lemon juice).
- Pecans: These can be replaced with walnuts or cashews. Alternatively top with toasted seeds, coconut flakes, fresh berries, dust with cacao powder and drizzle over the maple syrup.
Extras
These sweet potato overnight oats are delicious as they are but you can add other ingredients (½-1 tablespoon) to enjoy this recipe a little differently every time. These include:
- sultanas
- chia seeds/poppy seeds/flaxseeds
- desiccated coconut
- almond flakes
You might also like
- Cherry Cocoa Overnight Oats
- Creamy Strawberry Overnight Oats
- Coffee Overnight Oats with Cacao
- Poppy Seed Overnight Oats
Check out also this collection of 18 easy vegetable breakfast recipes.
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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Recipe
Sweet Potato Overnight Oats with Maple Pecans
Ingredients
- 3.53 ounces (100 g) sweet potato cooked, mashed weight
- ¾ cup (65 g) old-fashioned rolled oats jumbo oats, approx. ¾ cup
- ½ cup (120 ml) milk any
- 3-4 tablespoons yogurt
- ⅓ cup (45 g) pecans
- 2 tablespoons maple syrup
- ¼ teaspoon cinnamon or to taste
- pinch of 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 (check with a fork). 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 set aside overnight.
- In the morning stir the overnight oats, add a splash of milk if required, top with the pecans and enjoy!
Notes
- I recommend using old-fashioned/jumbo oats rather than instant oats, which might produce a mushy consistency (this goes for any overnight oats recipe).
- 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.
- Maple syrup: Use honey, agave syrup or another sweetener if desired.
- Cinnamon: Substitute pumpkin spice/mixed spice.
- Yogurt: Use ricotta instead (plus a drizzle of lemon juice).
- Pecans: Walnuts or cashews are good substitutes. Alternatively top with toasted seeds, coconut flakes, fresh berries, dust with cacao powder and drizzle over the maple syrup.
- 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
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
dtills says
Perfect combination Monika! ❤️
Monika says
Thanks! Glad you think so:)
dtills says
I really love how you get sweet potatoes into so many dishes, it is really one of my favorite spuds! And, so healthy too, love it when a plan comes together?
Monika says
Thanks! I am in a sweet potato phase, but it'll pass - when I've found a new ingredient to cook to death:)
Mel (@LeCoindeMel) says
Oh my goodness Monika, it sounds absolutely perfect! I love sweet potatoes and the flavours you've put together for your overnight oats are quite simply perfect! The next few days are going to be pretty cold apparently and the combo oats / maple syrup / sweet potatoes / pecans sounds heavenly! xx Thanks for joining in with #FreeFromFridays.
Monika says
Thank you Mel! Although I wish we could say the weather is perfect for refreshing overnight oats instead:)
Jenny@dragonflyhomerecipes says
The addition of sweet potatoes sounds like a great idea! I've never mixed them with oats before. I can imagine the maple syrup ties it all together, and what a healthy and delicious breakfast! Thank you for sharing this, Monika! 🙂
Monika says
Thank you Jenny! There is more to the humble sweet potato than meets the eye:)
Emma @ FreeFromFarmhouse says
I love the idea of using sweet potato in these. I've bookmarked them for later! #freefromfridays
Monika says
Thank you Emma:)
Eb Gargano | Easy Peasy Foodie says
I just love the sound of this! It is so up my street - such delicious flavours and I love how much goodness you've packed in here - a perfect start to the day! Eb x
Monika says
Thank you! I wish I had some for tomorrow morning!
Kat (The Baking Explorer) says
This sounds beyond yummy, I've love to tuck into a bowl of it!
Monika says
Thank you Kat!