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Sweet Potato Porridge

We love quick and easy vegan breakfasts for those days we're running late! This is one of our favorites. It's creamy, comforting and ready in less than 15 minutes.

Course Breakfast
Cuisine Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Author Vegan Test Kitchen


  • 1 sweet potato
  • 1/2 c plant-based milk, we used coconut
  • 1 tsp Ceylon ground cinnamon
  • 3/4 tsp Madagascar Bourbon Vanilla extract
  • 1 tbsp nut butter, we used almond
  • pinch sea salt
  • 1/4 c pomegranate seeds
  • 1/4 c toasted pepitas


  1. Place the sweet potato in the microwave and cook, on high, for approximately 10 minutes.

  2. Remove from the microwave and scoop out the flesh into a blender.

  3. Add the plant-based milk, cinnamon, vanilla extract, nut butter and sea salt to the blender and blend on low for 30 seconds. Once combined blend on high for 10-15 seconds more or until creamy.

  4. Pour the porridge into a bowl and top with pomegranate seeds and toasted pepitas. Enjoy!

Notes & More

You can also add a dollop of Coconut Whipped Cream or your favorite plant-based yogurt for added delicious-ness!