Sweet Potato Pie Overnight Oats with Cardamom Coconut whipped cream

With October a mere couple of days away, the time has come to start whipping out the fall inspired recipes.  October goes hand in hand with pumpkin spice, but we shouldn’t forget all the other wonderful October-y thing.  Sweet potato pie overnight oats with a cardamom coconut whipped cream, is the perfect thing to kick off your October, because why should pumpkin have all the fun.

Having my breakfasts prepped has become a lifesaver for me.  Arren is just a horrible sleeper and keeps me on my toes most days, so having time in the kitchen during the week, is a near fantasy.  We’ve been wanting to sleep train him, but seeing as we’ve had a few noise complaints, because of Arren’s screaming as is, we’ve decided to spare our neighbours that misery, but because of that we still have a bad little sleeper on our hands.

Just because I don’t have time in the mornings to whip up an amazing breakfast that will make restaurants go weak at the knees, doesn’t mean I can’t make myself an already prepped breakfast that’s just as good, or maybe even better.

When Carl tried this overnight oats, his face lit up as he exclaimed “It’s like dessert!” Yes, it really is.  There is just something special about adding some whipped cream to your breakfast, it adds a little bit of flare and pesazz that makes you feel like you’ve hit the breakfast jackpot.  Add a dash of cardamom and you’ve stepped up your breakfast game to ridiculous levels.

This is a really simple recipe, if you have a leftover roasted sweet potato it’s even easier.  Next time you’re roasting a whole sweet potato make an extra one just to have on hand.  You can also use greek yogurt instead of coconut yogurt or even just replace it with milk and add one tbsp of chia seeds to get the desired thickness the next morning.  I double the recipe so Carl and I both can enjoy some dessert for breakfast.



  • 1/2 cup oats
  • 1/4 cup non dairy yogurt or more milk with 2 tbsp of chia seeds
  • 1/2 cup non dairy milk
  • 1/4 cup roasted sweet potato pureed
  • 2 -3 tbsp maple syrup
  • 1/2 tsp vanilla essence
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • 1/8 tsp cloves


In a jar, mix together the milk, yogurt, sweet potato, maple syrup and spices.  Stir in oats until combined.  Top with coconut whipped cream and refrigerate overnight.



  • 1 can full fat coconut milk, chilled overnight
  • 1 tsp cream of tartar
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1/2 tsp cardamom powder


Open your can of coconut milk and remove the really thick cream from the top.  Add this to your bowl and beat until creamy.  Add your cream of tartar, maple syrup, vanilla and cardamom and beat for 1 minute until  it’s creamy and smooth.  Spoon over your overnight oats or any dessert you would like.

Store in the fridge for 1 – 2 weeks.