easy jamaican sweet potato porridge recipe for a Comforting Breakfast
A smooth, warmly spiced Jamaican-style sweet potato porridge made with fresh sweet potato, coconut milk, condensed milk, and vanilla. It is an easy, comforting breakfast for busy mornings.
Servings 4
Ingredients
- 1 large orange-fleshed sweet potato peeled and chopped (about 12 ounces/340 g; about 2 cups chopped)
- 2 cups water 480 ml, divided
- 1 cup canned full-fat coconut milk 240 ml
- 1/4 cup sweetened condensed milk 60 ml, plus more to taste if desired
- 1 tablespoon brown sugar 12 g, optional
- 1/2 teaspoon ground cinnamon 1.3 g
- 1/8 teaspoon ground nutmeg 0.3 g
- 1/8 teaspoon fine salt 0.75 g
- 1 teaspoon vanilla extract 5 ml
- 1 tablespoon cornstarch 8 g mixed with 2 tablespoons cold water (30 ml), optional, for a thicker porridge
Instructions
- Place the chopped sweet potato and 1 1/2 cups water (360 ml) in a blender. Blend until as smooth as possible, stopping to scrape down the sides if needed.
- Pour the sweet potato mixture into a medium saucepan. Cook over medium heat, stirring often with a whisk or heat-safe spoon, until it reaches a gentle boil. Reduce the heat to low and simmer for 10 to 12 minutes, stirring frequently so the thickening porridge does not stick.
- Stir in the coconut milk, condensed milk, brown sugar if using, cinnamon, nutmeg, and salt. Simmer gently for 5 to 7 minutes, stirring often, until the sweet potato is fully cooked and the porridge is creamy.
- If you prefer a thicker texture, stir in the cornstarch slurry. Cook for 1 to 2 minutes, stirring constantly, until thickened. If the porridge becomes thicker than you like, loosen it with some or all of the remaining 1/2 cup water (120 ml).
- Remove the saucepan from the heat and stir in the vanilla. Taste carefully and add a little more condensed milk or brown sugar if desired. Serve warm.