Sweet potato porridge

Sweet potato porridge

As featured in my blog post, Sweet potato challenge


  • The flesh from a baked sweet potato, mashed (about 90g)
  • Grated carrot (about 40g)
  • 70g oats (could use gluten free)
  • 400ml of milk or almond milk, or a mix of milk and water depending on your taste
  • Sprinkle of cinnamon
  • Teaspoon of coconut oil


  1. Add all of the ingredients to a pan and mix well to combine. Cook over a medium to high heat until the porridge is thickened and smelling delicious, takes about 5 minutes.
  2. Just before serving, stir through the coconut oil, then it’s ready for toppings!
  3. Mango, blueberries and almonds are a great trio, or why not try chopped mixed nuts, pear slices and dessicated coconut?



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