This plantain and sweet potato porridge is sure to become a favorite in your home. Porridge is a staple in most Caribbean households. I wanted to make porridge a part of my Caribbean whole30  so I created this combination between our well loved plantain porridge with added sweet potatoes for a bit of sweetness. This porridge is perfect for whether you are doing the whole30 or not. It is loaded with flavor and packed with nutrients. According to “Plantains are a good source of vitamin B6 (pyridoxine), and in their raw form, vitamin C. Green plantains are also rich in resistant starch, a type of fiber that benefits gut health.”

Peeling Green Plantains:

If you’ve never peeled a green plantain before, taking a vegetable peeler to it is not the way to go. Use a paring knife to make slits along the diagonal of the plantain. Then from the top of the plantain slide the blade into one of the slits and under the skin and peel the skin (similar to peeling a banana) using the knife to help guide the skin away from the flesh.

Methods of making the porridge:

In Guyana most families make plantain porridge for babies. The green plantain is grated on the fine side of a grater until it forms a smooth paste. That paste is then added to boiling water to make a porridge. When making this porridge I tried this method but I used the smallest shred side of my grater to grate the plantain and the sweet potato. Once added to the boiling water, the bits of sweet potatoes and plantain cooked and became grainy. That porridge had the texture of cornmeal porridge and not the smooth texture of plantain porridge that I love. I ended up blending the porridge to the smoothness I desired and the method I included in this recipe was born.

Making the Plantain and Sweet Potato Porridge:

Making this porridge was quite easy. While the milk and spices were coming to a boil, I peeled the plantain and sweet potatoes, then pureed them in my blended with a small amount of water until it formed a really smooth paste (similar in texture to a smoothie).

Then I added the blended plantain and sweet potatoes to the pot of boiling spiced milk. It is important to scoop out any whole spices before adding to plantain and sweet potatoes otherwise you might bite into them while eating.

I let the porridge come up to a boil, stirring constantly to prevent lumps from forming. When the porridge started boiling I switched to a whisk and reduced the heat to medium. Hot porridge burns worst than hot oil or boiling water. Please keep whisking or stirring for your life, or you might get burned by bubbling hot porridge. After about 10 minutes of cooking, the porridge is done. Remove from the heat and cover with the lid ajar. If you cover completely it may boil over.

What makes this porridge whole30?

For this recipe I am using whole30 compliant nut milk and I am allowing the natural sweetness of the sweet potatoes to serve as a sweetener. I am not adding any other sweeteners to the porridge. Also I am not eating just a bowl of this porridge as a meal. I am using this as side. I topped my porridge off with a tablespoon of compliant almond butter and ate it with some scrambled eggs, sautéed veggies and bacon. It was part of a well balanced meal and it was delicious.

Make the plantain and sweet potato porridge your own:

I love having sides that you can remix for variety. This is one of those. Add different kinds of milk for a variety in the flavor. I had some with french vanilla nut pod and it was so yummy. You can also top it off with nuts, fresh fruits or compliant dried fruits. Just remember if you are on a whole30 round, have your porridge as a side with protein and veggies and not as a main meal.

The Printable Plantain and Sweet Potato Porridge Recipe:

Plantain and Sweet Potato Porridge
Prep time
Cook time
Total time
Plantain and Sweet Potato Porridge transforms the classic plantain porridge into a rich, creamy and naturally sweet porridge packed with flavor and nutrients.
Recipe type: Whole30
Cuisine: Caribbean
Serves: 4 servings
  • 2 green plantains, peeled and diced
  • 2 white sweet potatoes (about 1 lb), peeled and diced
  • 1 cinnamon stick
  • 5 whole cloves
  • 1 teaspoon of freshly grated nutmeg
  • 2 cups of water
  • 2 -3 cups of nut milk
  • pinch of ground cinnamon to garnish
  1. Add plantains and sweet potatoes plus 2 cups of water to a blender and blend until a smooth paste forms. This works really well if you have a smoothie type blender or blender cup
  2. Then add nut milk cinnamon stick, whole cloves and grated nutmeg to large saucepan on medium heat
  3. Bring to a boil, then continue to boil for 3 to 5 minutes. Keep an eye on the milk as it may boil over. Reduce the heat if it boils up to the top of the saucepan
  4. Then scoop out the large spices and throw away
  5. Next add the blended plantains and sweet potatoes to the boiling milk
  6. Stir vigorously to ensure that the plantain and sweet potatoes mix together with the milk to form a smooth porridge
  7. Bring porridge to a boil, stirring constantly to avoid sticking and prevent lumps from forming
  8. When the porridge starts to boil, switch to a whisk and continue to stir vigorously, be careful not to get burned by the bubbling porridge
  9. Cook porridge for approximately 10 minutes
  10. Then remove from the heat and cover with the lid ajar
  11. Serve hot

Can’t get enough plantain? Try my Plantain and Chicken Hash!


  1. Aruna March 3, 2020 at 5:27 pm

    This porridge would make for a filling breakfast. In India,. We also use a few drops of oil to grease our palms before peeling a plantain or raw banana to prevent the slightly sticky stuff in the peel sticking to your fingers.

    1. Althea Brown March 3, 2020 at 6:11 pm

      Yes it would. And you’re right I forgot to mention that step. That’s exactly how we do it the Caribbean.

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  4. Simone September 11, 2020 at 4:51 pm

    Why does porridge have to be considered a side instead of the main meal during whole30? I did a whole7 last month (I heard some whole30 horror stories about people almost fainting from starvation so I figured I’d start low and slow with 7 days and see how that went). I made plantain porridge as my main breakfast meal for a few days and thought I was winning! I’d be pretty bummed to know that I wasn’t even doing “whole7” right! I’d sweeten it with a date paste, bc lets be real – unsweetened banana porridge tastes like punishment. Do tell me all the ways I went wrong here please.


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