Recipe: Sweet Potato Farina (Vegan, Nut Free)

 

Another recipe that could use your Thanksgiving leftovers, if you have some cooked sweet potato around!

I'm really a fan of sweet potatoes at breakfast. The flavors are so lovely! And here's a different take on farina for you that highlights all the deliciousness of sweet potato in the morning. You could top this with some nuts, if you liked, or a dollop of nut butter, if you prefer that to my maple syrup and vegan butter garnishes. But there is really something about farina with butter that just goes together, I think.

Sweet Potato Farina
Serves: 1

1/4 cup mashed cooked sweet potato
1/8 teaspoon salt
1 1/4 cups plant-based milk of choice (I used soy)
3 tablespoons farina
1 teaspoon vegan butter
1 tablespoon maple syrup

Whisk sweet potato, salt, and milk together in a small saucepan over medium heat. Bring to a boil. When it boils, add the farina slowly in a steady stream, whisking constantly, and cook, whisking, until thickened, about 2-3 minutes. 

Put the porridge in a serving bowl and top with vegan butter and a swirl of maple syrup. Serve.