We have quite a large sweet potato addiction in our household. It’s one of the few vegetables that we’ll all happily eat so we’ve been known to have it night after nights; wedges, mash, baked. You name it, we’ve done it all. At least I thought we had…
[Advert] Let me take it back a little further. We were recently asked to take part in the #WakeUpToOrganic campaign; a nationwide event celebrating organic food.
Prior to becoming a parent, I wasn’t fussed at all about organic food. But, now I’ve got a little one to think about, it’s something that continually crosses my mind. Organic food helps support wildlife, reduce pesticides and is generally better for the environment. It means I can do my part in helping to protect the world for my son’s generation. I don’t want to feed him any hidden nasties – that’s for sure!
But where does the sweet potato love come into it? As part of our support for the campaign, I’m sharing with you this awesome recipe by Jourdan Bourke. I’ve heard a lot about overnight oats in recent months and, as someone who’s not a morning person, the idea of having breakfast ready made for me to grab is very tempting. This recipe uses sweet potato as a natural sweetener and is a great way to get some vegetable nutrient into your little one’s breakfast!
Sweet Potato Overnight Oats
You will need:
- 2 sweet potatoes, about 450g
- 130g rolled oats
- 260ml almond or rice milk, plus extra to serve
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- pinch of sea salt
- 4 tbsp yoghurt (Greek, coconut or soy)
- 2 tbsp roasted almonds, cut into slivers
- 2 tsp maple syrup (optional)
- Preheat the oven to 200°C/180°C fan/Gas mark 6.
- Wrap the sweet potatoes in foil and bake for 40 minutes, until the flesh is completely soft. Remove from the oven and leave to cool.
- In a large bowl, combine the oats, milk, vanilla, cinnamon and salt.
- Once the potatoes are cool enough to handle, cut them in half, scoop out the flesh and mash it to a pulp with a fork. Add this to the oat mixture and stir to combine.
- Cover and refrigerate overnight.
- The following morning, stir the oats. The mixture will be quite thick; to thin it add in a tablespoon or 2 of almond milk, and combine.
- Divide the oats between 2 bowls and top with the yoghurt, almonds and a little drizzle of maple syrup if you like.
You can find this recipe, and others like it in this book: Nourishing Breads, Wholesome Cakes, Ancient Grains and Bubbling Ferments by Jordan Bourke. To find out more about the #WakeUpToOrganic campaign or to find your nearest participating retailer, visit the Wake Up To Organic website.