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Sweet Potato Porridge

Sweet Potato Porridge

Wednesday, 1st June 2016

This is a wonderfully filling and nourishing quick breakfast that you can make with leftover roast potatoes too. A great healthy energy giver, it is perfect for a post-workout meal.
Serves 2
  • 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, to garnish
1. Mash the flesh of the roasted sweet potato with a fork.
2. 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.
3. Stir in the coconut oil and serve for a warming breakfast.
4. 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).
5. Garnish with blueberries, a dusting of cinnamon and agave if you wish.

© Natasha Corrett.  Recipe taken from HONESTLY HEALTHY IN A HURRY published by Hodder & Stoughton £25

Written By


12 Jun 2016
reviewed by
This porridge sounds as if it is exactly my kind of thing. Despite the fact it is June, I am going to try it tomorrow!!!

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