Learn how to make purple sweet potato porridge with coconut milk, maple syrup & warm spices. A 7-ingredient, naturally sweet, dairy-free breakfast ready in minutes.
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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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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