Purple Sweet Potato Porridge
Purple sweet potatoes are just what they sound like: sweet potatoes, that are purple. You can bake them, boil them… For this dish, you cook them in the same pot as the oatmeal. So it’s no muss, no fuss. It looks pretty, and now you’re having vegetables for breakfast.
And the dried fruit… goji berries taste like raisins, but milder. An antioxidant powerhouse, they contain the same immune-strengthening compounds found in maitake mushrooms. Longan berries (not to be confused with lingonberries!) don’t have a lot of health properties. But they are DELICIOUS. Like caramel.
| 1 C rolled oats or other porridge grains | 1/3 C dried goji berries and/or longan fruit |
| 2 C purple sweet potatoes, chopped into grape-size pieces | pinch salt |
| 3 C water, milk, or nut milk | Cinnamon, cardamom, ginger etc. to taste** |
- Put everything in a pot, simmer covered for about 25 minutes. Or longer, depending on your porridge grains. Until everything is soft.
- Top. Since this porridge is somewhat mild, toppings are important. I love a drizzle of honey or maple. And a big spoonful of nut butter. In the picture, I’m using Pecan Shop wild native pecan butter. You might enjoy something flavored and creative from Big Spoon Roasters…
** If you have it handy, try replacing/supplementing your warming spices with Blue Lotus brand Roobois Chai spice mix. I really like using a spoonful of crunchy, textured nut butter on top as well. In the picture, it’s Pecan Shop wild-harvested sprouted pecan butter. Yyou might also try something flavored and creative from Big Spoon Roasters.