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–+ servings

Sweet Potato Porridge Recipe

This vegan simple sweet potato porridge recipe is the best breakfast bowl to enjoy. Thick, creamy, sweet, and crunchy, It is packed with nutrients.
5 from 7 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Side dishes, Desserts
Cuisine American
Servings 4
Calories 236 kcal

Ingredients
  

  • 3 cups of diced sweet potatoes
  • 1/2 cup of rolled oats
  • 2 cups of unsweetened almond milk
  • 1 tbsp. of honey or to taste
  • 1 tbsp. of avocado oil
  • 1/2 tsp. cinnamon
  • 1/4 tsp salt or to taste
  • Toppings: Banana slices and pumpkin seeds or any other toppings you like

Instructions
 

  • Peel the sweet potatoes and diced them small. This way they cook fast.
  • Spread the diced sweet potatoes in a large pot evenly and cover the bottom of the pot with enough water. Do not need to submerge them in the water. Sprinkle some salt to your taste over the sweet potatoes and bring the water to a boil. Then, lower the heat to medium and cover the pot with a lid (I used a plate) and let the sweet potatoes cook for about 15 minutes or until easily breakable with a fork. Note. Place a heavy object like a cast iron skillet over the lid so that no steams scapes and sweet potatoes cook faster with less water.
  • Once the sweet potatoes are fully cooked (test them with a fork), open the lid and let the excess water evaporate over high heat. It takes a few minutes. Watch out so the sweet potatoes do not get burned.
  • Then take a fork and mashed them to a smooth consistency. Since sweet potatoes are cooked perfectly and are hot, they easily break apart!
  • Add in the rolled oats, avocado oil, cinnamon, honey, and almond milk.
  • Stir all the ingredients in the pot and bring it to a boil. Then reduce the heat to low and let it simmer for about 10 minutes or until desired consistency.
  • At this point, taste and adjust for seasonings and sweetness. Then garnish it with banana slices and pumpkin seeds or any other toppings you like. Serve it hot and enjoy!

Notes

Tips and Tricks
  • I prefer to boil the sweet potatoes in less water as possible. This way sweet potatoes come out cooked dry and have lots of room to absorb the almond milk and other ingredients. But feel free to cook the sweet potatoes the way you are comfortable.
  • Place a heavy object like a cast iron skillet over the lid so that no steams scapes and sweet potatoes cook faster with little water.
  • Taste as you go and adjust for seasonings and sweetness. Add more almond milk if sweet potato porridge looks dry to you.
  • Make sure to peel the sweet potatoes.
  • Add spices or herbs of your choice.
  • Adjust the amount of seasonings and honey in the recipe to your taste.
Substitutions and variations to this recipe
  • Use millet, quinoa, rice, or chia seeds instead of rolled oats. Adjust for cooking time.
  • Top it with your favorite toppings such as berries, diced seasonal fruits, chopped nuts (pecans, almond, cashew, pine nuts), nuts butter or seeds (sunflower seeds, pumpkin seeds, hemp, sesame), or chocolate chip.
  • Roast the sweet potatoes in the oven instead.
  • Add spices of your choice. Other warm spices such as nutmeg, cardamom, or anise seed.
Storage and reheat
Store it in an airtight container in the fridge for up to 3 days. Add in some almond milk and warm it up on the stove or in a microwave.

Nutrition

Serving: 1gCalories: 236kcalCarbohydrates: 43gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 201mgFiber: 6gSugar: 14g
Keyword breakfast, dairy free
Tried this recipe?Let us know how it was!