There’s something about adapting desserts for breakfast feasts; it’s so bad that it’s good, right?
Sweet potatoes are a staple in diets of the developing world; Filipino dishes certainly exploit them often in stews and desserts. A childhood favourite of mine is ‘Kamote cue‘, which is a skewer of deep-fried, caramelised sweet potato discs.
Sweet potato-based brownies have been the rage as of late, with many thanks to the popular recipes by Deliciously Ella and The Body Coach. Your Instagram feed would have seen these vegetable-based beauties a couple of times in the past few months.
These tubers are considered a better source of fibre and energy compared to their white potato cousins. As it is a complex carbohydrate full of beta-carotene (vitamin A), it is worth considering the use of sweet potatoes as a way to fuel your days. Their natural sweetness made them a perfect addition to my porridge, creating a filling bowl for cooler spring days.
Sweet potato brownie porridge (makes 1)
1/2 cup cooked sweet potato, mashed
1/4 cup whole rolled oats
1 tbsp chia seeds
1 tbsp raw cacao/unsweetened cocoa powder
1 cup unsweetened almond milk
1/4 cup chopped walnuts
Frozen or fresh berries, to serve
1. Place all the ingredients, apart from the walnuts and berries, in a pan and leave to soak for 5-10 minutes.
2. Under medium heat, cook the porridge until softened/to your desired consistency.
3. Stir in the walnuts once cooked and serve with berries – I personally prefer using frozen berries as the hot/cold combination works so well!
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Julia | themorningbowl.