Sweet potato porridge

Sweet Potato Porridge


This nutritious twist on our breakfast favourite is one of the most popular recipes from my new book!

Sweet potato and carrots in a porridge seem like a crazy combination, however, is delicious and creamy and kids don’t notice the extra veg, it is from my book Honestly Healthy in a Hurry!

It is a wonderfully filling, quick breakfast that you can make with leftover roast potatoes. A great healthy energy giver, it is perfect for a post-workout meal.


 [wpurp-searchable-recipe]Sweet Potato Porridge – – – [/wpurp-searchable-recipe]

Cooks InPrep Time – 10 minutes


85g roasted sweet potato (125g raw sweet potato, roasted whole)

65g oats

35g carrots, grated

100ml almond or other plant milk

½ tsp ground cinnamon

1 tsp coconut oil

1 tbsp agave syrup (optional)

For the garnish (optional):

Blueberries, sliced

Ground cinnamon

Agave syrup


Mash the flesh of the roasted sweet potato with a fork.

In a saucepan, add the sweet potato mash, oats, grated carrots, almond milk, cinnamon and 275ml water and cook over a medium to high heat for 4 minutes.

Stir in the coconut oil and serve for a warming breakfast.

The porridge is naturally quite sweet, but if you would like that extra little edge of sweetness, add the agave syrup (date or coconut blossom syrup would also be delicious).

Garnish with blueberries, a dusting of cinnamon and agave if you wish.


No Comment

Leave a Reply