Purple Sweet Potato Porridge (Easy 7-Ingredient Recipe)
Learn how to make purple sweet potato porridge with coconut milk, maple syrup & warm spices. A 7-ingredient, sweet, dairy-free breakfast that’s ready in minutes.
This Purple Sweet Potato Porridge is an easy, healthy, and tasty dish.
However, before we go any further…
What is Purple Sweet Potato Porridge?
Purple sweet potato porridge is a porridge made with cooked or baked purple sweet potatoes, coconut or almond milk, a pinch of salt, and a smattering of aromatic and flavorful spices.
This sweet potato porridge is a filling breakfast dish that is inspired by a dish my mom used to make during our childhood years in Sri Lanka called Sri Lankan purple yam porridge.
While purple yams and purple sweet potatoes are different entities, they taste very similar. Therefore, purple sweet potatoes work well in this porridge.
Is Purple Sweet Potato Porridge Healthy?
Yes! That striking purple color isn’t just pretty — it comes from anthocyanins, the same antioxidant family found in blueberries and red cabbage. Purple sweet potatoes also tend to have a lower glycemic index than regular white potatoes, meaning they release their natural sugars more slowly.
Combined with the fiber from the sweet potato, the healthy fats from coconut milk (or almond milk), and no refined sugar (just a touch of maple syrup), this porridge makes for a naturally sweet, dairy-free breakfast that keeps you full without a mid-morning crash.
Ingredients for Purple Sweet Potato Porridge
You will need the following 7 main ingredients (most of which you probably have in your pantry) to make this Easy Purple Sweet Potato Porridge:
- A cooked/baked purple sweet potato (if you don’t have a baked one, I have directions to bake one in the recipe card below)
- Coconut milk
- Maple syrup
- Cinnamon
- Cardamom
- Ginger
- Salt
Recipe Variations & Substitutions
This porridge is easy to adapt to what you have on hand:
- No purple sweet potato? Regular orange sweet potato or Japanese sweet potato both work well. You’ll lose the vivid purple color, but the flavor stays just as good.
- Want it nut-free? Swap the almond milk for coconut milk or oat milk.
- No maple syrup? Honey or brown sugar work in the same amount.
- Want more warmth? A pinch of nutmeg or clove alongside the cinnamon and cardamom adds extra depth.
- Want it higher protein? Stir in a scoop of your favorite vanilla protein powder or a spoonful of nut butter before serving.
How to Make Purple Sweet Potato Porridge?
I used a baked purple sweet potato I had leftover after making this Purple Sweet Potato Soufflé with Cranberries.
However, if you do not have a cooked sweet purple potato on hand, let’s bake one to use in this dish.
You will start by preheating the oven to 400 degrees. Then, clean a purple sweet potato. Wrap it in aluminum foil, and place it in the oven that has been preheated to 400 degrees.
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Let it bake for 50 minutes to an hour. A medium-sized sweet potato (as seen above) takes about 50 minutes to bake. However, depending on the size of the purple sweet potato you have, it might affect it’s cooking time.
Once you have a cooked purple sweet potato, the fun begins.
Now, at this point, there are two ways to go about making this porridge.
One way is to use a blender. And the second way is to use a hand-held immersion blender.
Step 1: Carefully peel the sweet potato while it is still warm and add it to a large bowl (if using an immersion blender) or to a blender.
Step 2: Also add the coconut milk, ginger, cardamom, cinnamon, salt, and maple syrup to the bowl or blender.
Step 3: Blend until this mixture is as smooth as you like it. Or, use the immersion blender on the mixture in the bowl until it is the consistency you like. If you do not have a blender or an immersion blender, you could also use a food processor set on the purée setting. However, I must confess, I have not tried making this in a food processor.
How to Serve Purple Sweet Potato Porridge?
This porridge can be served warm or cold.
If serving it warm, scoop the blended purple sweet potato purée into serving bowls. As the sweet potato was warm when it was dropped into the blender with the other ingredients, the resulting purée should be warm too. It will be quite thick, and it can be thinned out by serving it with more warm coconut milk mixed into it. It can be served topped with melted peanut butter, any fruit you fancy, and any of your favorite toppings.
If serving this colorful porridge cold, chill the blended purée for at least 4–6 hours or overnight. When chilled, serve it with some Greek yogurt mixed into it. The more Greek yogurt that is used, the lighter the color of purple this porridge will be.
I love to enjoy this purple sweet potato porridge chilled and topped with melted peanut butter, apple, walnuts, and an extra drizzle of maple syrup.
How to Store and Reheat Purple Sweet Potato Porridge
To store: Let the porridge cool, then transfer it to an airtight container and refrigerate for up to 4 days.
To freeze: This porridge freezes well for up to 2 months. Portion it into freezer-safe containers or bags, and thaw overnight in the fridge before reheating.
To reheat: Warm it gently on the stovetop over low heat or in the microwave in short bursts, stirring in a splash of milk to loosen it back up to your preferred consistency.
Frequently Asked Questions
Sweet potato size varies, so thickness can too. If it’s too thick, stir in a little extra almond milk, a tablespoon at a time, until it loosens. If it’s too thin, that usually means the sweet potato wasn’t fully cooked through — sweet potato that isn’t fully tender holds more moisture and blends up looser.
No. Congee is a rice-based porridge simmered low and slow, while this recipe blends cooked purple sweet potato with coconut or almond milk and warm spices — no rice or grains involved. It’s closer to a thick, spiced purée than a traditional grain porridge.
Yes. It keeps well in the fridge for up to 4 days, making it a great make-ahead breakfast. Just give it a stir and add a splash of milk when reheating, since it thickens as it sits.
The base purée (sweet potato blended with milk) is a common baby-food combination, but if serving to a baby under 1, leave out the maple syrup and any nuts, and check with your pediatrician about spices and dairy alternatives first.
A Few More Purple Sweet Potato Recipes
Ingredients
- 1 medium purple sweet potato (cooked or baked)
- 1 cup almond milk or coconut milk
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon ginger
Instructions
- If you do not have a cooked purple sweet potato on hand, let's bake one.
- Preheat the oven to 400 degrees. Then, clean a purple sweet potato. Wrap it in aluminum foil and place it in the preheated oven.
- Let it bake for 50 minutes to an hour, until tender when prodded with a fork.
- There are two ways to go about making this porridge: one is with a blender, and the other is with a hand-held electric immersion blender – which is what I used.
- Carefully peel the baked sweet potato while it is still warm and add it to a large bowl (if using an immersion blender) or to a blender.
- Also add the almond milk/coconut milk, ginger, cardamom, cinnamon, salt, and maple syrup to the bowl or blender.
- Blend until this mixture is as smooth as you like it.
- The porridge will be quite thick. You can thin it out if you prefer by adding in more almond milk or coconut milk, a tablespoon at a time. You can also add in some Greek yogurt.
- Serve this warm or chill it for 4–6 hours and serve it cool.
- Serve it with extra almond milk or coconut milk, Greek yogurt, fruit, peanut butter, nuts, and maple syrup or honey.
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I will pass this on to a friend who is eating savoury dishes for breakfast 🙂
Love this Easy Purple Sweet Potato Porridge recipe, so easy and looks delicious!!! will have to make it soon. Thanks for sharing 🙂
I made this for breakfast this morning and it was delicious! And the kids loved the purple color!
What a beautiful way to wake up! It’s so bright and vivid and gorgeous! I can’t wait to try this 🙂
I love grabbing purple sweet potatoes from Sprouts! What a great way to use them. Looks delish.
This sounds so good! Sweet potatoes are one of my favorite vegetables, and the flavors here sound amazing.