This recipe for Sweet Potato Breakfast Porridge is a quick and easy alternative to traditional oatmeal for your mornings. For anyone trying to avoid oats, this porridge is a delicious and filling start to your day.

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Porridge in the morning. Is there anything better? It’s warming, comforting, and wakes me right up. Oatmeal used to be my go-to. These days I try to avoid oats when I can due to the high phytic acid content since it binds to calcium making it less bioavailable to the body. So, for the longest time, I just wouldn’t have porridge at all. 

I missed having porridge in the morning so I turned to making it with sweet potato instead. Since sweet potato is a root, this healthy recipe can be made without any grains for an AIP Paleo and Paleo-compliant breakfast. On top of that, sweet potatoes are a powerhouse when it comes to nutrients.

What’s in this Vegan Sweet Potato Porridge?

This recipe can be made with only 4 ingredients for the base porridge: 

• Sweet Potato
• Almond Milk or Water
• Cinnamon
• Monk Fruit Sweetener

For added nutrition, I usually add these ingredients:

• Quinoa
• Hemp Seeds
• Flax Seed Meal
• Chia Seeds
• Maca Powder
• Fruits: Mangos and Blackberries (or Blueberries)

AIP Paleo & Paleo Grain-Free Breakfast Porridge:

If avoiding grains altogether, this sweet potato porridge recipe can be easily adjusted. Simply omit the quinoa, hemp seeds, chia seeds, and flax seeds.

How to Make Sweet Potato Porridge:

1. Add almond milk or water, cubed sweet potatoes, dry quinoa, and chia seeds into a medium saucepan and bring to a boil. Simmer for about 10 minutes until the sweet potatoes are softened.
2. Smash the sweet potatoes in the pot with a wooden spoon until it reaches a uniform consistency. Pour in more liquid if needed. 
3. Remove from heat. Add the cinnamon, hemp seeds, flax meal, and maca powder and give it a stir.
4. Transfer to individual dishes. Add fruits and toppings.

Tips for Making the Best Sweet Potato Porridge:

Pre-cooking the sweet potatoes and quinoa in bulk can drastically reduce prep and cooking times in the morning. Freeze in bulk and use when ready.

How to Cook Sweet Potatoes in a Pressure Cooker

Wash and scrub the sweet potatoes. Punch holes on the sides with a fork. Place the whole sweet potatoes in the pressure cooker on a metal rack with ½ cup water. Depending on the size of the sweet potatoes, pressure cook on high for 12 to 25 minutes. For smaller potatoes, pressure cook for 12-15 minutes. Medium-sized potatoes can be cooked in about 18-20 minutes. For the largest sweet potatoes, I’ve gone up to 22-25 minutes in cooking time.

Allow the pressure to release naturally. Open the lid to let the potatoes cool down and transfer to a cooling rack. Once the potatoes are cool to the touch, cut the cooked sweet potatoes into cubes. Place the cubes on a baking sheet and freeze. Transfer the frozen cubes to a gallon Ziplock bag and store them in the freezer for up to 12 months.

How to Soak and Cook Quinoa 

Pre-Soaking: Place 1 cup dry quinoa, 1 tablespoon apple cider vinegar, and 1 cup warm water into a glass container. Let it soak for 12 to 24 hours on the counter. 

Cooking: Drain and rinse the soaked quinoa thoroughly. Place the quinoa into a medium saucepan with 1 cup of water. Bring to a boil and let simmer on low for 10 minutes. Fluff the quinoa with a fork. Place the quinoa into a gallon ziplock bag once it has cooled down. Remove the excess air and flatten to evenly distribute the quinoa in the bag. Place it in the freezer for up to 10 months until ready to use. 

Nutrients Per Serving:

This recipe makes 2 servings. One serving of sweet potato porridge provides:

• Vitamin A: 25,724 IU, 1102% RDI
• Vitamin C: 40.2 mg, 53% RDI
• Vitamin E: 5.75 mg, 26% RDI
• Vitamin K: 32 mcg, 35% RDI
• Calcium: 327 mg, 33% RDI
• Copper: 0.45 mg, 52% RDI
• Magnesium: 117.5 mg, 37% RDI
• Manganese: 1.75 mg, 96% RDI
• Phosphorus: 248 mg, 35% RDI
• Potassium: 916 mg, 35% RDI
• Omega-3 Fatty Acids: 1.6 g, 143% RDI
• Omega-6 Fatty Acids: 4.5 g, 19% RDI

Additional Toppings and Ingredients:

I love how versatile this recipe is. It can be modified simply by adding different ingredients.

• Fruits: Bananas, Blueberries, Peaches, Coconut Shavings,
• Nut Butters: Almond Butter, Peanut Butter, Sunflower Seed Butter
• Jams: Apple Butter, Blackberry Chia Seed Jam
• Nuts: Almonds, Pecans, Walnuts, Pumpkin Seeds
• Sweeteners: Raw Honey, Maple Syrup, Coconut Palm Sugar
• Coconut Oil

How to Store/Freeze Sweet Potato Porridge:

The sweet potato porridge can be stored in the fridge for 3 to 4 days.

To freeze, place the porridge in a ziplock bag. Remove the excess air and flatten the porridge. Place the bag laying flat in the freezer. Break the porridge in the bag when ready to use and place it in a microwave-safe container. Re-heat in the microwave. The porridge can be stored in the freezer for up to 4 months.

Looking for More Healthy Breakfast Options? Try these:

• The Best Quick (Non-Bisquick) Vegan Scones
• The Most Stress Free Keto Carrot Juice Pulp Bread
• Easy Sprouted Overnight Oats with Chia and Blueberries
• Better than Box-Mix Banana Protein Pancakes
• The New Classic: Coconut French Toast Pancakes