Sweet Potato Porridge

Sweet Potato Porridge 🧡 This morning’s bowl felt like a sweet indulgence—yet it was completely free of added sugar, made only with naturally sweet, nourishing foods from Mother Earth. I’m so grateful that God has blessed us with such vibrant, delicious fruits and vegetables that help heal our bodies and make us feel our best. Sweet potatoes are packed with antioxidants and anti-inflammatory nutrients—true gifts of nature! If you’d like to boost the calories (and flavor!), stir in a spoonful of nut or seed butter and sprinkle some chopped nuts on top. Pure, simple, and satisfying. I’m absolutely loving sweet potatoes as a wholesome grain alternative for breakfast.

Sweet Potato Porridge 

Ingredients:

2 medium sweet potatoes

1 cup unsweetened almond milk or coconut milk 

1 teaspoon ground cinnamon 

Fresh berries for topping 

Directions: 

1.     Peel the sweet potatoes and cut them into cubes. Steam until tender and easily pierced with a fork.

2.     Transfer the cooked sweet potatoes to a high-speed blender. Add the almond milk and cinnamon, and blend until smooth and creamy, adjusting the almond milk to reach your desired consistency.

3.     Divide the mixture among bowls and top with fresh berries, mint leaves, or your favorite toppings.

4.     Store any leftovers in an airtight container in the refrigerator for up to 4 days.