Sweet Potato with Oatmeal Porridge

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Oatmeal and sweet potatoes are always my favorite breakfast meal or sometime as snack for teatime. It is a very easy and enjoyable dish to enjoy and the best part is that you can make in a jiffy. It sounds a little odd by adding sweet potatoes with oatmeal.

Well, it gives a very crunchy bite to it too. I also love to add an hard boiled egg to it as a filler in case you do not want to skip the next meal.

 

 

Ingredients:

120g oatmeal (rolled oats)

1 large orange sweet potato, peeled and diced

¾ cup Whole/2% milk/coconut milk (I usually used coconut milk – for Asian taste)

Maple/gula Melaka syrup/brown sugar/granulated sugar to sweeten to taste

 

Method:

In a pot with diced sweet potato with sufficient water to cover the sweet potatoes and heat over medium-high heat, bring to a boil and cook until the sweet potatoes are tender but not over cooked. Drain.

Meanwhile, heat another pot with oatmeal and water and cook according to the manufacturer’s instructions. Stir in the whole/2% milk/coconut milk and cooked sweet potatoes, stir gently to combine well. Remove from heat and stir in the maple syrup/gula Melaka sugar or syrup/brown sugar/granulated sugar to sweeten to your taste. Serve hot/warm.

 

This entry was posted in Chinese Recipes, Desserts and Pastries, Snacks and Fingerfood, Western. Bookmark the permalink.

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