Jamaican Sweet Potato and Coconut Porridge
A creamy and comforting porridge made with grated sweet potatoes, coconut milk, and warming spices, often enjoyed as a hearty breakfast or a light dessert.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings4
DifficultyEasy
🧂 Ingredients
- 500 g Sweet potatoes(peeled and grated)
- 400 ml Coconut milk(full-fat)
- 200 ml Water
- 100 ml Condensed milk(or to taste, optional for sweetness)
- 1 teaspoon Cinnamon powder
- 0.25 teaspoon Nutmeg(freshly grated)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
👨🍳 Instructions
- 1
Combine the grated sweet potatoes, coconut milk, and water in a medium saucepan.
💡 Tip: Ensure the sweet potato is evenly distributed. - 2
Add cinnamon powder, grated nutmeg, and salt. Stir well.
💡 Tip: These spices add warmth and depth to the porridge. - 3
Bring the mixture to a gentle simmer over medium heat, stirring constantly to prevent sticking.
💡 Tip: Constant stirring is key to a smooth porridge. - 4
Reduce the heat to low and continue to cook, stirring frequently, for about 15-20 minutes, or until the sweet potatoes are tender and the porridge has thickened to your desired consistency.
⏱️ 15-20 minutes💡 Tip: The porridge will thicken as it cools. - 5
Stir in the condensed milk (if using) and vanilla extract. Cook for another minute.
⏱️ 1 minute - 6
Serve hot, garnished with a sprinkle of cinnamon or nutmeg if desired.
💡 Tip: Can be enjoyed as a breakfast or dessert.
💡 Pro Tips
- ✓Use freshly grated sweet potato for the best texture.
- ✓Adjust the amount of condensed milk to control sweetness.
- ✓For a smoother porridge, you can blend a portion of it before serving.
🔄 Variations
- Add a few drops of almond extract for a different flavor profile.
- Some people add a small amount of grated ginger for an extra kick.