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!
1/2cupsemi-skimmed milk/light milkor non-dairy alternative
3tbspthick yogurt/Skyr/fromage frais
Pinchfine sea salt
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.
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.