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Sweet Potato Porridge: a warm hug to start your day.

Toronto Holistic Nutritionist Laurie McPhailIt is officially starting to feel like winter out there, with the “feels like” temperatures sliding into negative digits and sporadic, swirling flurries promising snowfalls to come.  At this time of year, it is natural to crave warming and comforting foods.  Porridge is like a warm hug to start your day.  This Sweet Potato Porridge is a favourite of mine, which also happens to be grain-free (for all you Paleo devotees out there).

When I first came across it, I thought “this sounds bizarre”. But, as a holistic nutritionist, that tends to pique my curiousity and spurs me give ‘er a try.  After all, what’s there to lose?  Turned out it was absolutely delicious and is one of my go-to breakfasts!   So if you are thinking the same thing I was after reading this recipe, I heartily encourage you to give it a try.

This porridge is a very satiating start to your day, with 17 grams of protein and 11 grams of fibre.  You won’t be hungry for hours after eating this, as protein and fibre is a great way to regulate blood sugar and steady your fuel supply.   It is also chock full of beta-carotene, an antioxidant which your body converts to active Vitamin A.  Most people equate Vitamin A with eye health, but it can help boost your immune system too, important during cold and flu season.  Enjoy!

Sweet Potato Porridge
(serves 4)

  • 2 Sweet Potatoes
  • 1 cup Organic Coconut Milk (canned)
  • 1 cup Water
  • 2 tbsps Coconut Oil
  • 1/4 cup Organika Enhanced Collagen Protein Powder*
  • 1/2 cup Ground Flax Seed
  • 1/4 cup Almond Butter
  • 1 tsp Cinnamon
  • 2 cups Raspberries (I use thawed organic frozen raspberries)
  • 2 tbsps Unsweetened Coconut Flakes
  • 2 tbsp Cacao nibs (optional, but cacao nibs are my “crack”; I can’t resist them)
  1. Peel and shred the sweet potato using a hand grater or the shredding attachment on your food processor.
  2. Place shredded sweet potato in a medium sized saucepan, add the coconut milk and water.
    Cover and cook the sweet potato in the liquid over medium-high heat for about 15 minutes, stirring every couple minutes to prevent the bottom from burning. It will seem dry at first, but as it steams, the sweet potato will soften and release liquid. After about 15 minutes, your sweet potato should be a very soft, porridge-like texture.
  3. Remove from heat and stir in the coconut oil, collagen powder, ground flax, almond butter and cinnamon.
  4. Divide the sweet potato porridge between bowls and top with berries and coconut flakes (and cacao nibs, if using). Enjoy!

Note:  this can be made ahead and stored in an airtight container in the fridge up to 3 to 4 days.  Just heat ‘n serve when ready to eat!

*You could use a vanilla protein powder in this but, personally, I don’t love the taste of most flavoured protein powders.  I like the Organika Enhanced Collagen because it is completely flavourless and dissolves completely.

I welcome your feedback on this recipe and any recipes you’d like to see here on the blog in future – so please do get in touch


    • The Nutritional Reset says:

      I’m so happy to hear that, Derrick! Try it with pomegranate seeds as well, now that pomegranates are in season.

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