Purple Sweet Potato Porridge Pudding

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OMG I bought TWO purple sweet potatoes (or yams, what is the difference?) last week! Mwahhaha, not one, but TWO!!

It’s always exciting when I find them because they’re so rare, so I’m all crazy about thinking up recipes for them. With regular foods like potatoes, I sometimes cook them for dinner without making it into a recipe, but not PURPLE sweet potatoes, they’re so scarce it’s hard to find them. I usually get them at my local Asian grocery store.

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I think this makes a really exciting breakfast. The bottom part which requires cooking is much like a porridge but it’s more like pudding since the rice or oats are in their flour forms. I simply made my oat flour by grinding up some instant old fashioned (or quick) oats.

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I added quite a lot of topping as I LOVE it that way. It’s really your choice for what topping you want. I roasted an extra sweet potato to put on top as it seem to taste so much better that way. As for roasting, it should only take about an hour, but if your sweet potato is large, it may take longer.

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One thing to remember to do is keep stirring the porridge, otherwise it all clumps together on the bottom and yes, it sticks and burns!

I loved using coconut milk but you can also try almond milk or even rice milk.

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Purple Sweet Potato Porridge Pudding

1 medium purple sweet potato/yam
1 cup coconut milk
1/2 cup white grape juice
1/4 cup brown rice flour
1/4 cup & 2 tablespoons oat flour
1 cup water (*divided)

Topping
1/4 cup roasted purple sweet potato pieces (*roast a medium/small sweet potato in the oven at 350°F for 1 hour or until it’s soft)
1 tablespoon blueberries
1-2 tablespoons coconut milk
1 tablespoon shredded coconut
1 teaspoon vegan chocolate chips (eg Enjoy Life, Sunspire)

Use a peeler to slice the skin off the sweet potato. Chop it into small blocks.

Toss the sweet potato pieces in a small saucepan, then add the coconut milk, white grape juice, brown rice flour, oat flour and 1/2 cup water (only for now).

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Turn the heat to medium high (4-5) and simmer for about 10 minutes with the lid on. Add the 1/2 cup of water and give it a good stir, then add the other 1/2 cup of water. Stir it around and simmer for another 10 minutes.

Afterwards, turn the heat to 3-4 and simmer for a total of 35-40 minutes, continuously stirring every 5 minutes or so until the mixture is very thick.

To assemble: Pour the mixture into a small bowl. If using the roasted sweet potatoes, be sure to remove the skin and dice it up, then add it to the top. Add the blueberries, then the 1 or 2 tablespoons of coconut milk over it, then sprinkle on the shredded coconut and vegan chocolate chips and serve.

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Purple Sweet Potato Porridge Pudding
Serves: 2
 

Ingredients
  • 1 medium purple sweet potato/yam
  • 1 cup coconut milk
  • ½ cup white grape juice
  • ¼ cup brown rice flour
  • ¼ cup & 2 tablespoons oat flour
  • 1 cup water (*divided)
Topping
  • ¼ cup roasted purple sweet potato pieces (*roast a medium/small sweet potato in the oven at 350°F for 1 hour or until it’s soft)
  • 1 tablespoon blueberries
  • 1-2 tablespoons coconut milk
  • 1 tablespoon shredded coconut
  • 1 teaspoon vegan chocolate chips (eg Enjoy Life, Sunspire)

Instructions
  1. Use a peeler to slice the skin off the sweet potato. Chop it into small blocks.
  2. Toss the sweet potato pieces in a small saucepan, then add the coconut milk, white grape juice, brown rice flour, oat flour and ½ cup water (only for now).
  3. Turn the heat to medium high (4-5) and simmer for about 10 minutes with the lid on. Add the ½ cup of water and give it a good stir, then add the other ½ cup of water. Stir it around and simmer for another 10 minutes.
  4. Afterwards, turn the heat to 3-4 and simmer for a total of 35-40 minutes, continuously stirring every 5 minutes or so until the mixture is very thick.
  5. To assemble: Pour the mixture into a small bowl. If using the roasted sweet potatoes, be sure to remove the skin and dice it up, then add it to the top. Add the blueberries, then the 1 or 2 tablespoons of coconut milk over it, then sprinkle on the shredded coconut and vegan chocolate chips and serve.


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