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

In a blender or food processor, place all of the ingredients except coconut flakes and puree on medium-high until smooth.
Pour into a saucepan and heat over low heat until warm.
Make sure to stir often to keep it from sticking and burning.
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).
Add your toasted coconut flakes into the porridge and stir to combine (reserve a little for garnish).
Cook for a few more minutes and remove from heat and serve with remaining coconut flakes on top.
This porridge stores well in the fridge or freezer.

Additions

Calories 335

Calories from fat 115

Calories from saturated fat 68

Total Fat 12.8 g

Saturated Fat 7.5 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 6.5 g

Protein 4.8 g

Vegetables

0.8