Sweet Potato Porridge

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Sweet Potato Porridge
Course Breakfast
Prep Time 20 minutes
Servings
servings
Ingredients
  • 1 1/2 Sweet Potato
  • 3/4 cup Organic Coconut Milk canned
  • 3/4 cup Water
  • 1 1/2 cups Raspberries
  • 1 1/2 tablespoon coconut oil
  • 3/4 teaspoon Cinnamon
  • 1 1/2 tablespoon Unsweetened Coconut Flakes
Course Breakfast
Prep Time 20 minutes
Servings
servings
Ingredients
  • 1 1/2 Sweet Potato
  • 3/4 cup Organic Coconut Milk canned
  • 3/4 cup Water
  • 1 1/2 cups Raspberries
  • 1 1/2 tablespoon coconut oil
  • 3/4 teaspoon Cinnamon
  • 1 1/2 tablespoon Unsweetened Coconut Flakes
Instructions
  1. Peel and shred the sweet potato using a hand grater or the shredding attachment on your food processor.
  2. Place shredded sweet potato in a medium-sized saucepan, add the coconut milk and water.
  3. Cover and cook the sweet potato in the liquid over medium-high heat for about 15 minutes, stirring every couple minutes to prevent the bottom from burning. It will seem dry at first, but as it steams, the sweet potato will soften and release liquid. After about 15 minutes, your sweet potato should be a very soft, porridge-like texture.
  4. Divide the sweet potato porridge between bowls and top with berries, coconut oil, cinnamon, and shredded coconut. Enjoy!
Recipe Notes

To improve the protein profile of this breakfast, I recommend adding a scoop of collagen powder per portion at serving time.  I recommend "Collagen Peptides" by Vital Proteins.

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