SWEET POTATO AND ORANGE PORRIDGE

 
 
 
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A smooth, creamy bowl of whipped sweet potato almond butter, orange and cinnamon straight from East by West the cookbook. This is an excellent winter dish that’s also great on a cool summer’s day. I’ve been enjoying it of late with sweet potatoes cooked on the BBQ the night before and enjoying the warmth of this bowl on these bright spring mornings that are still a bit chilly! It’s a simple vegetable porridge that’s very Kapha-friendly; unlike the usual comfort dishes containing dairy, potatoes and pasta, sweet potatoes are very pacifying and light for heavy digestive systems and provide an easy-to-digest sweetness. They can satisfy the appetite for long stretches, making this an excellent breakfast, snack or addition to your lunch.

The volatile oils of the orange zest are used across many traditions for low Agni (see page 278 in East by West), nausea and indigestion, and can help to clear congestion. They are also a natural appetite-suppressant for Kapha types, who might want to eat a lot of this! Orange zest and cinnamon bring out the natural sweetness of this dish, without needing any sweeteners. Adding a dollop of fat with ghee, butter or almond butter makes it satisfying and creamy.

Watch the video on Instagram.

 

INGREDIENTS

Serves 2

1 large sweet potato, cut into chunks (about 640g)
500ml (2 cups) water
½—1 tsp orange extract
Pinch of sea salt
1—2 tbsp ghee, butter or almond butter, melted, plus more to serve
Ground cinnamon and orange zest, to serve

METHOD

  1. Simmer the sweet potato with the water for about 15—20 minutes, or until completely tender.

  2. Add the orange extract and salt and blend until smooth, using an immersion blender or by processing in a food processor, adjusting the consistency with more hot water if you like. Top with the ghee, butter or almond butter, and serve with orange zest and cinnamon.

East by West tips:

  • Sweet potatoes are a diuretic and can provoke dryness, so if you’re feeling Vata it’s best to use carrots or orange yams instead. Top with more ghee or butter.

  • For a Pitta imbalance, top with lime zest or ground cardamom and coconut.

  • If you’re feeling Kapha, use only 1 tablespoon of ghee, or try 1 tablespoon of pumpkin seed butter.

 
BREAKFAST, SWEETS, VEGETARIAN, SPRING, SUMMER, SMALL PLATES, LUNCH, VEGANJasmine Hemsley