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Sweet Potato Overnight Oats

Cold, uncooked rolled oats soaked overnight with mashed baked sweet potato, Greek yogurt, cinnamon and maple, thick and spoonable straight from the jar.
Keyword sweet potato overnight oats
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 9 hours
Servings 2 jars

Ingredients

For the Jars

  • 1 cup rolled oats old fashioned, not steel cut or instant
  • ½ cup mashed baked sweet potato cooled completely
  • ½ cup plain whole milk Greek yogurt
  • ¾ cup whole milk
  • 2 teaspoon chia seeds
  • 2 tablespoon maple syrup or to taste
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon fine salt

To Top in the Morning

  • 2 tablespoon toasted pecans chopped
  • 2 tablespoon plain Greek yogurt optional

Instructions

Bake the Sweet Potato

  • Prick two medium sweet potatoes, set them on a foil lined tray and bake at 400F for 45 to 55 minutes until they collapse and leak a little dark syrup.
  • Cool completely, scoop out the flesh and mash it smooth with a fork. Measure out ½ cup and refrigerate the rest for another batch. The mash must be cold before it goes into a jar.

Build the Jars

  • Divide the cold mash between two wide mouth glass jars. Add the maple syrup, cinnamon, ginger, vanilla and salt to each and stir into a smooth paste.
  • Stir the Greek yogurt into each jar until the color is even with no orange streaks left.
  • Add the oats and chia seeds, then pour in the milk. Stir until nothing dry is left at the bottom and scrape down the sides.
  • Seal the lids and refrigerate at least 4 hours, ideally 8 to 12 hours overnight. Do not cook or heat anything.
  • In the morning, stir once, loosen with a splash of milk if it has set too firm, and top with the toasted pecans and a spoon of yogurt. Eat cold, straight from the jar.

Notes

  • Bake, do not boil: boiled sweet potato carries water a cold jar cannot cook off, and the result is thin and watery. Roasting concentrates the sugar.
  • Rolled oats only: steel cut stays gritty in cold liquid and instant oats dissolve into paste.
  • Four hour minimum: 8 to 12 hours is the sweet spot. Day two is thicker because the chia keeps working.
  • Toppings in the morning: nuts added the night before turn soft in the milk.
  • Do not freeze: the yogurt splits and the texture never recovers.
  • Keeps 5 days sealed: stir in a splash of milk from day four on.