When the weather cools and the leaves begin to turn, you just want all the warm and cozy food. This Sweet Potato Protein Porridge is THE perfect fall and winter bowl of goodness and it comes together SO FAST. A great alternative to cold protein shakes for the chillier days. It’s warm and gooey, perfectly sweet, and will keep you full for hours.
Why You Need This Dreamy Sweet Potato Porridge
This protein-packed, oatmeal fake-out cooks up in a saucepot with a handful of ingredients. It’s got the perfect ratio of protein, healthy fats, and carbs to keep you satisfied for hours and fuel your day. Perfect for breakfast or after the gym. A hardy bowl of this grain-free porridge will warm your bones, your belly, and your heart!
Grab Your Ingredients
- I like to use jewel or garnet sweet potato for this, but you can use batata too!
- Elmhurst cashew milk for full fat coconut milk are my top milk choices, you want something creamy.
- I went with peanut butter, but you can use almond butter, cashew butter, or use sunflower seed or coconut butter for a nut free option.
- Protein powder is a must to get the macronutrients right on this, but you have a few options. I like using a beef protein isolate product for a dairy free option. Here I use Active Stacks or Paleo Pro. For an AIP friendly option you can use grass fed collagen.
- Sweetener is optional here, but you can use a tablespoon of whatever you prefer!
Easy Peasy Sweet Potato Protein Goodness
This recipe is truly simple. You go from 6 ingredients to ooey gooey bowl of grain-free porridge in less than 15 minutes.
- Peel your sweet potato and dice it. Then measure it out. For this recipe I actually weigh it. 1 cup or 158grams.
- Pop into a sauce pot with 1/4 cup wate, salt and cinnamon sticks and cook covered on medium heat until soft.
- In the meantime, toast your pine nuts, if adding them!
- Once you can peirce your sweet potato easily with a fork, add in the milk add in the milk and ground cinnamon.
- Whisk, gently mashing the sweet potato while it comes to a simmer.
- Mix in the protein powder and keep mixing over medium heat.
- Next mix in the nut butter until it’s fully incorported.
- Add a bit of maple syrup, honey or preffered sweetener.
- Cook down to desired thickness.
Down with the Thickness
The macronutrient breakdown of this recipe is a very even-steven 30% (give or take) protein, fat, and carbs. A thick, creamy, and nutrient-packed sweet potato protein porridge that is great for post-workout recovery or just to keep you full and fueled all day. It works for breakfast or dinner and can be altered to fit your needs.
Frequently Asked Questions
Yes, use sun butter, tiger nut butter, or coconut butter in the mix and skip the pine nuts. Use coconut milk or tiger nut milk.
Yes, use tiger nut milk or coconut milk, and coconut butter instead of nut butter. Use 3 tablespoons collagen for protein. Add 1 teaspoon vanilla extract. You can even use my Toasted Coconut Butter!
Toasted coconut flakes, toasted slivered almonds, chocolate chips, or nothing at all! You can add berries or grain-free granola.
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Sweet Potato Protein Porridge
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Stove
- Cuisine: Paleo
- Diet: Gluten Free
Dreamy grain-free porridge packed with protein.
- 1 cup diced sweet potato (158g)
- 1/4 cup water
- 2 cinnamon sticks
- 1 tablespoon pine nuts (optional)
- 1/4 teaspoon salt
- 3 tablespoons milk of choice
- 1/4 teaspoon ground cinnamon (or grated from sticks)
- 2 scoops vanilla protein powder (60g)
- 2 tablespoons nut butter of choice
- 1 tablespoon maple syrup, I used Lakanto
- Peel and dice your sweet potato. Combine in a small saucepot with water, salt, and cinnamon sticks. Heat over medium heat and cook, covered until fork tender. About 6 minutes.
- In the meantime, toast your pine nuts in a dry skillet over medium heat. Watch carefully and shake occasionally. Once lightly browned, remove from heat and set aside. About 2 minutes.
- Stir in the milk and mash the potato with a whisk while you mix in, without making it completely smooth. Remove the cinnamon sticks.
- Mix in the ground cinnamon, then the nut butter until fully incorporated.
- Lastly, mix in the protein powder and simmer, stirring occasionally until desired consistency. About 3 minutes.
- To make this AIP use coconut butter instead of nut butter. Use coconut milk or tiger nut milk and collagen for protein. Top with toasted coconut flakes.
- To make this nut-free use sunflower seed butter. Top with toasted coconut flakes.
- Serving Size: 1 bowl
- Calories: 613
- Fat: 21.1g
- Carbohydrates: 52.2g
- Fiber: 8.4g
- Protein: 54.5g
Keywords: Sweet Potato Protein Porridge
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