Sweet Potato Porridge

When the holiday’s roll around, I always make a point to try out a few new recipes.  This year was no different!

A good hearty breakfast is always the best way to start a chilly morning and when I tried this porridge the first time, I decided to add it to breakfast Christmas morning with my family.  I knew that we were going to have plenty of other food too, so I opted to double the original recipe and make 4 servings.  Yes, this recipe is for 2 servings, so it is perfect meal for 2… or if you are making breakfast for yourself, it will be there, ready to be reheated the next morning for a quick meal, no matter where you are!

Sweet Potato Porridge (serves 2)

  • 1 sweet potato
  • 1/2 cup coconut milk (canned, NOT reduced fat)
  • 1/2 cup water
  • 1 TBS Coconut oil
  • 2 TBS unsweetened coconut flakes
  • 1 cup fresh raspberries

Peel and grate the sweet potato.

Add sweet potato, coconut milk and water to saucepan and heat over medium high heat for about 15 minutes.  It will seem like it’s dry at first, but as the sweet potatoes cook, they will release moisture.

After about 15 minutes, the potatoes should be cooked down to a thick porridge-like consistency.  Remove from heat and mix in the coconut oil.

Divide into 2 bowls and top with coconut flakes and raspberries


I used 1 medium sized sweet potato and this seemed to work well.

If you are going to be saving some to reheat at a later time, you can wait to add the raspberries, otherwise you will end up with cooked raspberries.. unless you don’t care that they are cooked.

If you like this recipe, let me know!  It’s one of the many new recipes that will soon be available with new Meal planning tools at AMP’d Wellness!  I am still working on some of the detail, but I am excited for what is to come!


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