Sunday, 20 December 2015

Sweet Potato Porridge

I love sweet potatoes, high in vitamin B6 which helps reduce the chemical homocysteine which is linked with degenerative disease, including heart attacks. It's also a source of vitamin C, D, Iron, potassium and magnesium. Sweet potatoes are a great source of energy with their natural sugars which are slowly released into your bloodstream.

They are versatile - can be roasted, pureed, steamed and used in baking. Although this dish sounds like an odd combination the taste is pretty amazing and super good for you, perfect for those who are watching their carbs too.

Sweet Potato Porridge

Serves 2 


1 large sweet potato chopped
2 cups of water + 11/2 cups
1/2 cup of oats (i used gluten free oats)
1/4 tsp of cinnamon
1/4 tsp nutmeg
1/4 vanilla extract
pinch of sea salt
1 tbsp of coconut nectar sugar (any sweetener of your liking) but this may not be needed, do taste before hand. 

  1. Place sweet potato into a pot and add 2 cups of water, bring to a boil and reduce heat and cook until tender for about 15-20mins. 
  2. Remove from heat, add potato and water from the pan to a blender or you can use a hand held. Blend until smooth and set puree aside.(add more water if needed)
  3. Add oats and the 11/2 cups of water to a pan and cook oats until soft, stirring making sure it does not stick.
  4. Stir in potato puree to oats and the remaining ingredients to the pan and serve.
You can top your porridge with whatever you want, I topped mine with juicy organic raisins.


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