Sweet Potato for Breakfast?

I have a love of everything sweet potato.  It doesn't matter how you prepare it, I will eat it!  Last night I baked some sweet potatoes for dinner in the oven so I decided to roast an extra one for my lunch today.  But this morning, as I was making breakfast for my kids and I saw the extra sweet potato, my mouth watered and my culinary creativity perked up. You can call this a porridge or a pudding it doesn't matter as long as you enjoy eating it.  

I love a good oatmeal or porridge for breakfast but more and more my body does not react well to grains of all kinds, gluten free or not.  I often say "I love grains and dairy, they just don't always love me back." Although cow dairy seems to cause issues for me goat dairy does not so I have been experimenting more and more with goat dairy in my diet.  My True Eating approach is to rotate my diet and limit those foods that don't love me back.  With True Bliss Living as a goal it's always good to remember to release those things in our lives that do not serve us.  

This recipe turns your plain baked sweet potato into a creamy and smooth porridge that you can enjoy at breakfast, as a snack, or a great side dish.  It was quick to make minus the baking time. But more importantly it is heaven to eat and enjoy.

Sweet Potato Porridge Recipe

1 large baked sweet potato, peeled

1 tablespoon coconut oil or grass-fed butter

1/2 cup goat milk or non-dairy milk

Top with (optional): 

pecans or other nuts you desire

rasins

drizzle of maple syrup

a sprinkle of pumpkin pie spice

Blend the first three ingredients in a blender until smooth.  Play around with the goat or non-dairy milk to get the consistency you desire, you may need more or less then what is listed above.  Spoon the porridge into a bowl and top with your desired toppings.  Most importantly, sit, eat and enjoy!