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.
Servings 2 servings
Calories 370kcal
Ingredients
- 3.53 ounces sweet potato cooked, mashed weight
- ¾ cup old-fashioned rolled oats jumbo oats, approx. ¾ cup
- ½ cup milk any
- 3-4 tablespoons yogurt
- ⅓ cup 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
Serving: 1serving | Calories: 370kcal | Carbohydrates: 56g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 85mg | Potassium: 601mg | Fiber: 7g | Sugar: 21g | Vitamin A: 7165IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 2mg