Breakfast Recipes Vegan

Sweet Potato Porridge

August 8, 2015

Even though I teach Mindful Nutrition for folks who are emotional eaters and desire to lose weight , I still have my own personal battles with food.

Sometimes I just want what I want (and it’s not always the healthiest).

Since my taste buds are a huge commander of my ship, I pay attention to them.  I also pay attention to my body and I go in and create a breakfast that satisfies like this.

This morning, I woke up with a strong craving for something carb-ey. I had some sweet potatoes and I thought that they would be delicious if they were transformed into Sweet Potato Pancakes, Sweet Potato Waffles, Sweet Potato Biscuits or Sweet Potato Doughnuts.

Damn. I can’t eat that today.  I had Banana Chocolate Chip Pancakes yesterday with butter and syrup and I enjoyed every moment of it.

Today is a new day and it requires a different fuel. I can’t be bogged down with flour.

I checked in with my body and realized that it was irritated.  More than likely from using whole wheat flour in those pancakes yesterday. Isn’t it crazy how something you ate yesterday can still affect you today?

Our bodies are always giving us feedback (like stomach upset, gas, bloating, etc.). It’s our job to listen to what it’s telling us and make decisions on what to eat from that place.

So like I said, I checked in.  Those Sweet Potatoes  were still smiling at me as I pondered their future existence in my belly.

Finally I had an idea.  I went into the kitchen and returned with this.

It’s gluten-free and it still gives me that “carb-ey full filling” that makes me feel like I ate something substantial for breakfast.


Sweet Potato Porridge

A quick, fall inspired breakfast

  • Author: Shelley
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25


  • 1 cup sweet potato, boiled or roasted and cubed
  • 1 cup vanilla almond milk
  • ½ cup raw cashews
  • cinnamon to taste
  • brown sugar, maple syrup or honey to sweeten
  • cranberries to decorate


  1. Using a high speed blender, blend ½ cup of almond milk with cashews.
  2. Add sweet potatoes and the remainder of almond milk.
  3. Pour or spoon into a bowl and mix with cinnamon and sweetener of choice.
  4. Top with cranberries or any other dried fruit and nuts that you desire.


The porridge can stand on its own without the added sweeteners and spice. It’s THAT good!

No Comments

    Leave a Reply