Sweet potatoes are always a versatile, healthy option for breakfast; they’re loaded with fiber, nutrients, including beta-carotene, vitamins A and C, and antioxidants. Aside that, they can be grilled, baked, mashed and grilled. Another great way to enjoy sweet potatoes is to cook them into savory porridge. This delicious sweet potato recipe is perfect for cold weather; it’s a comfort food you can enjoy as breakfast or lunch, you only need few ingredients to make it tasty. To prepare sweet potato porridge see recipe for explanation.
Ingredients You Will Need
1. 5 medium sweet potatoes
2. 1 medium fish (mackerel or Salmon)
3. 5 medium tomatoes
4. 3 red bell peppers
5. 2 scotch bonnet peppers
6. 2 tablespoon ground crayfish
7. 2 stock cubes
8. 1 medium ginger
9. 1 chopped spring onion, ugu, spinach
10. 1 medium onion
11. 1-teaspoon turmeric powder
12. 1-teaspoon thyme
13. ¼ cup of peanut oil
Prepare Healthy Sweet Potato Porridge
1. Peel sweet potatoes, dice into medium sizes, rinse with water put into a pot.
2. Add water to cover the potatoes and place on heat to cook for 15 minutes.
3. As potatoes cook blend tomatoes with peppers, chop onion, spring onion.
4. Season and cook fish to extract rich stock, take out middle bones and shred the fish with a fork and set aside.
5. Once the sweet potatoes are cooked, drain from the liquid and set aside, add peanut oil in wide pot placed on heat.
6. Add chopped onions and ginger to the oil and fry for 30 seconds till fragrant.
7. Add blended tomatoes to oil and cook for 10 minutes for the liquid to reduce.
8. Season tomato sauce with turmeric powder, stock cubes, salt, thyme, pepper Cook the sauce until thickens.
9. Bring boiled potatoes to sauce, stir properly, add shredded fish and spring onion/spinach, stir well to incorporate.
Leave the porridge to cook on low heat for 5 minutes. Take it off heat and serve it warm or as you desire.
Directions
- Prep Time: 5 mins
- Cook Time:25 mins
- Total Time:30 mins
- Yield: 4-6
INGREDIENTS
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cups chicken broth
- 1 14-oz. can (small can) fire roasted diced tomatoes
- 1 15-oz. can (small can) black beans, or 1.5 cups cooked black beans, drained and rinsed
- 1 heaping teaspoon smoked paprika
- salt and pepper, to taste
- 2 small-medium sweet potatoes, diced (about 3-4 cups total)
- 2 cups cooked shredded chicken (such as rotisserie)
- 2 tablespoons chopped fresh parsley, plus more for garnish
Preheat oven to 375 degrees F. Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand till cool enough to handle. Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In other bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with fork or rubber spatula. Add butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.
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