Jamaican Sweet Potato Porridge Recipe

Learn how to make this Jamaican style sweet potato porridge. A starch enriched bowl of porridge that is energising, delicious, nutritious, using only a handful of ingredients and most importantly it is vegan friendly.

Sweet potato is a ground provision that is typically boiled, mashed or steamed. You will often see it served on the with other root vegetables i.e dasheen, pumpkin, yam, cassava and so fourth.

However, did you know this root vegetable makes a great breakfast porridge? Yes, that's right!

You can use a number of Caribbean fruit and/or vegetables to make porridge with plantain and green banana being the most popular choice.

Sweet potatoes make a very tasty porridge simply because they are a naturally sweet vegetable.

Using the red skinned potatoes and the commercial ones with the orange flesh makes this breakfast recipe much more Caribbean

I always make this particular porridge whenever I have a surplus of sweet potatoes.

Furthermore, living in the diaspora means Caribbean fruit and vegetables are extremely expensive and at times, a commodity.

It has never crossed my mind to throw away any ground provisions.

Plus I was raised to believe that food is a precious commodity, even if it meant carry over a meal over a number of days.

As with any Caribbean porridge, this one is packed with starch means is perfect to carry you through until lunch time because it will give you a HUGE energy boost.

Reasons to make this recipe

• It is a Caribbean themed recipe
• Contains a moderate amount of carbs/energising breakfast bowl
• Suitable for most dietary requirements
• A great way to use sweet potatoes
• A great alternative to oatmeal

Ingredients you need

• Sweet potatoes - Red skinned sweet potatoes with the off white flesh are the ones that you need for this recipe, they are naturally sweet but not as sweet as their orange flesh sweet potatoes.
• Coconut milk - For a rich and creamy consistency I recommend using this specific milk for this recipe.
• Water - Additional liquid, if needed.
• Ground oats (not pictured) - to thicken the porridge (if required!).
• Cinnamon, nutmeg and ginger - Warming spices pair very well with this porridge.
• Vanilla (not pictured), pink salt - taste and flavour enhancement.
• Condensed coconut milk - to sweeten the porridge.

The steps

• Combine the chopped sweet potato with half of the coconut milk to a high speed blender.
• Blitz to make a smooth paste/puree (it should be on the thick side, but add a splash of water if needed).
• Pour the liquid into a medium sized saucepan on medium heat.
• Add 1 cup more of coconut milk.
• Bring the saucepan to a rolling boil then reduce to low heat.

• Allow to simmer for a further 15-20 minutes, stirring throughout, if you want your porridge to be thicker, either stir in the ground oats or mix 1tbsp tapioca with 2 tablespoon water and stir that in.
• After the given time, add the vanilla, cinnamon, nutmeg, ginger and pink salt.
• Finally sweeten with condensed milk to taste (I only used a very small amount).
• Serve accordingly.

Notes and tips

• Don't leave the porridge unattended, you will need to stir it throughout the given time so it doesn't burn, stick or become lumpy.
• It is normal for the colour of the porridge to darken as it cools down.
• Any leftover porridge should be refrigerated when completely cool. You can leave it in a bowl wrapped with plastic wrap for up to 3 days.
• You don't want the porridge to be too thin, you are aiming for a puree/thick consistency.
• Feel free to use another plant based milk such as cashew, brazil nut milk etc...
• Have some coconut milk/water on standby in case you need any more.
• Oats are naturally gluten free however, if you are sensitive to trace then you will need certified gluten free oats.
• This is the recipe link you will need for the

  More Caribbean porridge recipes to try

  • Sago Porridge
  • Jamaican Sweet Potato Porridge
  • Jamaican Peanut Porridge
  • Roasted Almond Porridge
  • Hominy Corn Porridge
  • Jamaican Oats Porridge
  • Jamaican Rice Porridge
  • Green Banana Porridge
  • Jamaican Cornmeal Porridge
  • Haitian Akasan
  • Yellow Plantain Porridge

  **Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years.  Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

  

  Jamaican Sweet Potato Porridge Recipe

  Learn how to make this Jamaican style yam porridge. A starch enriched bowl of porridge that is energising, delicious, nutritious, using only a handful of ingredients and most importantly it is vegan friendly.

  5 from 5 votes

  Print Pin Rate

  Course: Breakast

  Cuisine: Jamaican

  Prep Time: 20 minutes minutes

  Cook Time: 20 minutes minutes

  Total Time: 40 minutes minutes

  Servings: 4 people

  Calories: 300kcal

  Author: Charla

  Ingredients

  • ▢ 1 lb sweet potato (450g) chopped
  • ▢ 14 oz full fat coconut milk (400ml)
  • ▢ ¼ cup ground oats (20g)(or 1tbsp tapioca with 2 tablespoon water)
  • ▢ 1 teaspoon nutmeg (2g)
  • ▢ 1 teaspoon cinnamon (2g)
  • ▢ 1 teaspoon vanilla (4g)
  • ▢ ¼ teaspoon pink salt (1.5g)
  • ▢ water, if needed

  Instructions

  • Combine the chopped sweet potato with half of the coconut milk to a high speed blender.
  • Blitz to make a smooth paste/puree (it should be on the thick side, but add a splash of water if needed).
  • Pour the liquid into a medium sized saucepan on medium heat.
  • Add 1 cup more of coconut milk.
  • Bring the saucepan to a rolling boil then reduce to low heat.
  • Allow to simmer for a further 15-20 minutes, stirring throughout, if you want your porridge to be thicker, either stir in the ground oats or mix 1tbsp tapioca with 2 tablespoon water and stir that in.
  • After the given time, add the vanilla, cinnamon, nutmeg, ginger and pink salt.
  • Finally sweeten with condensed milk to taste (I only used a very small amount).
  • Serve accordingly.

  Notes

  • Don't leave the porridge unattended, you will need to stir it throughout the given time so it doesn't burn, stick or become lumpy.
  • It is normal for the colour of the porridge to darken as it cools down.
  • Any leftover porridge should be refrigerated when completely cool. You can leave it in a bowl wrapped with plastic wrap for up to 3 days.
  • You don't want the porridge to be too thin, you are aiming for a puree/thick consistency.
  • Feel free to use another plant based milk such as cashew, brazil nut milk etc...
  • Have some coconut milk/water on standby in case you need any more.
  • Oats are naturally gluten free however, if you are sensitive to trace then you will need certified gluten free oats.
  • This is the recipe link you will need for the Coconut Condensed Milk.

  Nutrition

  Calories: 300kcal | Carbohydrates: 26g | Protein: 4g | Fat: 21g | Saturated Fat: 19g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 221mg | Potassium: 606mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16090IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 4mg

  Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!