Ingredients

The following ingredients have 4 Servings
  • 3.53 ounces sweet potato (cooked, mashed weight)
  • ¾ cup old-fashioned rolled oats (jumbo oats, approx. ¾ cup)
  • ½ cup semi-skimmed milk/light milk (or a non-dairy alternative)
  • 3-4 tablespoons thick yogurt (Skyr or fromage frais)
  • ⅓ cup pecans
  • 2 tablespoons maple syrup
  • ¼ teaspoon cinnamon (or to taste)
  • pinch of fine sea salt

Instruction

  • 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!