June 06, 2017
Breakfast, Main Dish, Fruit,
Raspberry, Vegetables, Sweet Potato/Yam, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Small Batch Cooking, Fall/Autumn, Mother's Day, Summer, Winter, Weeknight Meals, Stove Top, Diabetic, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Carbohydrate, Low Cholesterol, Low Sodium, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Special Diet - Weight Watchers etc., Make it from scratch, Spring more
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"This is a recipe I got from my naturopathic doctor when I was recommended a anti-inflammatory diet; it is a great tasting healthy breakfast I really enjoy. Feel free to use other toppings such as dried fruit, nut butter, chia seeds, hemp seeds or any other fresh fruit or berries."
Peel the sweet potato and shred the sweet potato with a hand grater.
Place the shredded sweet potato in a medium pot with a heavy bottom and stir in the coconut milk and water.
Cover and cook the sweet potato in the liquid over medium-high heat for about 15 minutes, stirring every couple minutes to prevent the bottom from burning. It will seem dry at first, but as it steams, the sweet potato will soften and release liquid. After about 15 minutes, your sweet potato should be a very soft, porridge-like texture.
Divide the sweet potato porridge between bowls and top with berries, coconut oil, cinnamon, and shredded coconut. Enjoy!
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