Sweet Potato Porridge

9 20 742
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 3
Sweet Potato Porridge
Health Rating


2 cup Sweet potato purée, canned (can substitute butternut squash)
2 1/2 cup Coconut milk
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
3 tbsp Coconut flakes, unsweetened (for garnish)


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.


Sweet Potatoes

contain beta carotene which is converted to vitamin A in the body and is important for vision health and immunity!

Nutrition Facts

Per Portion

Calories 742
Calories from fat 490
Calories from saturated fat 382
Total Fat 54 g
Saturated Fat 42 g
Trans Fat 0
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.1 g
Cholesterol 0
Sodium 555 mg
Potassium 880 mg
Total Carbohydrate 52 g
Dietary Fiber 6 g
Sugars 1.8 g
Protein 8.7 g

Dietary servings

Per Portion

Vegetables 0.8

Energy sources