Go Back
–+ servings
Print

Plantain and Sweet Potato Porridge

Plantain and Sweet Potato Porridge transforms the classic plantain porridge into a rich, creamy and naturally sweet porridge packed with flavor and nutrients.
Course Whole30
Cuisine Caribbean
Keyword Can ripe plantain make porridge, how long does plantain porridge take to cook, how to cook plantain porridge, How to make plantain porridge, ingredients for plantain porridge, plantain and sweet potato porridge, plantain porridge, plantain porridge benefits, plantain porridge calories, plantain porridge for babies, plantain porridge ingredients, Plantain porridge recipe, plantains porridge, Recipe for plantain porridge, Sweet Potato Porridge, unripe plantain porridge
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 620kcal
Author Althea Brown

Equipment

  • Blender
  • Saucepan

Ingredients

  • 2 green plantains peeled and diced
  • 2 Caribbean or Japanese Sweet Potato peeled and diced (about 12 ounces)
  • 5 Pitted Medjool dates
  • 1 cup water
  • 3 cups coconut milk may use other nut milk
  • 1 cinnamon stick
  • 1 teaspoon whole cloves
  • 1 teaspoon nutmeg freshly grated
  • 2 teaspoons vanilla extract
  • pinch ground cinnamon to garnish (optional)

Instructions

  • Cut the sweet potatoes and plantains into small pieces (about 1 inch each). Then add to a blender along with 1 cup of water and blend until smooth (about 2-3 minutes).
  • Then add the coconut milk, cinnamon stick and whole cloves to a large pot on medium heat and bring to a boil uncovered. Continue to boil for about 5 minutes stirring occasionally, to infuse the spices into the milk.
  • Next, scoop out the large spices and discard. Then add the blended plantain and sweet potatoes to the pot, whisking to combine. Bring the mixture up to a boil then reduce the heat to medium low, cover and let simmer for about 10 minutes or until the mixture darkens a bit.
  • Then add the grated nutmeg and vanilla extract and whisk to combine. Porridge should be smooth and creamy.
  • Serve hot.

Notes

  1. Can't find Caribbean or Japanese sweet potatoes use golden or white sweet potatoes instead. As a last resort use American sweet potatoes or yams.
  2. I love keeping this porridge dairy and refined sugar free but feel free to use any kind of milk you choose and any sweetener of your choice. 

Nutrition

Calories: 620kcal | Carbohydrates: 75g | Protein: 6g | Fat: 37g | Saturated Fat: 32g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 61mg | Potassium: 1198mg | Fiber: 7g | Sugar: 25g | Vitamin A: 9270IU | Vitamin C: 21mg | Calcium: 82mg | Iron: 7mg