Aromatic and delicious, this Purple Sweet Potato Porridge is made by blending cooked purple sweet potatoes with coconut milk, maple syrup, and spices. It can be served with peanut butter, Greek yogurt, and fruit for a filling and tasty breakfast.
Ingredients
- 1 medium purple sweet potato cooked or baked
- 1 cup almond 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 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 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 milk or 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.
Nutrition
Serving: 1g | Calories: 330kcal | Carbohydrates: 28g | Protein: 12g | Fat: 30g | Saturated Fat: 2g | Polyunsaturated Fat: 25g | Sodium: 210mg | Fiber: 7g | Sugar: 10g
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