Sweet Potato Porridge

8 20 334
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 3
Sweet Potato Porridge
Health Highlights

Ingredients


2 cup Sweet potato purée, canned (can substitute butternut squash)
2 1/2 cup Coconut milk, sweetened
3 drop(s) Stevia sweetener, liquid
3 tsp Vanilla extract, pure
1/2 tsp Sea Salt
2 tsp Cinnamon
1 tsp Ginger, ground
1/2 cup Coconut flakes, unsweetened

Instructions


  1. In a blender or food processor, place all of the ingredients except coconut flakes and puree on medium-high until smooth.
  2. Pour into a saucepan and heat over low heat until warm.
  3. Make sure to stir often to keep it from sticking and burning.
  4. While the porridge is heating, place your coconut flakes in a small frying pan and heat over medium heat, tossing often. The flakes will start to brown. Remove from the heat when they are slightly browned on the edges (but not burnt).
  5. Add your toasted coconut flakes into the porridge and stir to combine (reserve a little for garnish).
  6. Cook for a few more minutes and remove from heat and serve with remaining coconut flakes on top.
  7. This porridge stores well in the fridge or freezer.

Notes:

Additions

  • Top with fresh fruit like berries or thin apple slices.

Nutrition Facts

Per Portion

Calories 334
Calories from fat 115
Calories from saturated fat 105
Total Fat 12.8 g
Saturated Fat 11.7 g
Trans Fat 0
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.2 g
Cholesterol 0
Sodium 565 mg
Potassium 461 mg
Total Carbohydrate 50 g
Dietary Fiber 5.4 g
Sugars 6.4 g
Protein 4.7 g

Dietary servings

Per Portion


Vegetables 0.8

Energy sources


Pygal3%387.1905648217955391.0989967757977257%448.0981200561854194.5923730851948534%306.4284473290909154.985553555405746%366.878452987024691.9186240962427157%34%6%AlcoholCarbohydratesFatProtein

Meal Type(s)

Breakfast
Main




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