We love overnight oats because all the prep can be done the night (or up to 3 days) beforehand! And you can customize the basic recipe any way, so sticking with seasonal flavors and produce is no trouble at all. As you can probably tell, this Sweet Potato Overnight Oats recipe was inspired by one of our favorite fall desserts: sweet potato pie.
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[schema type=”recipe” name=”Sweet Potato Overnight Oats” author=”Lily of the Desert” pubdate=”2014-10-26″ image=”http://dev-lilyofthedesert.square205.com/wp-content/uploads/2014/09/SweetPotatoOvernightOatsBlog-1024×768.jpg” prepmins=”15″ cookhours=”1″ yield=”1″ ingrt_1=”1/2 cup cooked sweet potato” ingrt_2=”1/2 cup old fashioned rolled oats” ingrt_3=”1/4 cup Greek yogurt” ingrt_4=”1/4 chopped pecans” ingrt_5=”1-2 teaspoons chia seeds” ingrt_6=”1/2 cup vanilla almond milk” ingrt_7=”1/4 teaspoon cinnamon” ingrt_8=”1/4 teaspoon nutmeg” ingrt_8=”honey (optional)” ingrt_10=”2 ounces Lily of the Desert Aloe Vera Juice” instructions=”Cook 1 sweet potato at 375 degrees for 45 minutes to an hour. Once cooled, portion off about 1/2 cup for this recipe and save the rest. In a jar, add all ingredients. Put lid on jar and shake until well combined. Let jar refrigerate overnight or up to 3 days. Eat chilled. ” ]