Grain-Free Sweet Potato Porridge

Have you checked out my post on the importance of fat yet? If you have, you’ll understand how awesome this recipe is to get you a big, delicious, healthy serving of fat first thing in the morning.

This recipe was originally meant to be a custard that I thought would be fantastic to add in some orange colored sweet potatoes, commonly referred to as jewel or garnet yams. The result was not so much custard as it was slop, but fortunately for me, the taste was wonderful. So rarely do my spur of the moment recipe changes end in something even edible.

As I sat watching my daughter snarf down a bowl full, it struck me that the texture and flavor was almost identical to the mass quantities of sweet potato porridge I ate when I was struggling to breastfeed, trying in vain to increase my supply. However, all those oats did not only not increase my supply one bit, but they took a terrible toll on my already struggling pancreas.

And lo, it was truly thrilling to stumble upon a recipe that I could not only enjoy guilt free, but my daughter also really loved. Made primarily of eggs and milk, with a heaping helping of healthful spices, the sweet potatoes top it off with a bit of nutrient dense starch and extra flavor. I have especially enjoyed eating this on the cold, blustery Northwest mornings that drag on way too long here.

Grain-Free Sweet Potato “Porridge”


  • 1/2-1 pound orange sweet potatoes, a.k.a. jewel yams
  • 2 cups milk or cream, depending on how rich you want it
  • 6 whole eggs or 12 egg yolks, same as above
  • 2 tablespoons vanilla extract
  • 1-2 tablespoons chai seasoning mix, or a mix of spices you like – cinnamon, ginger, nutmeg, cloves, allspice, cardamom
  • Optional: 2-4 tablespoons honey or maple syrup, if you like it sweet, you can always add later


  1. Heat oven to 350 degrees.
  2. Peel sweet pototoes, cut into chunks and boil
  3. Remove from heat and drain pan when potatoes are fork tender
  4. Combine other ingredients in a bowl and mix, or you can also combine them in a blender
  5. Once the eggs and milk are well combined, mix into the potato chunks
  6. You can use a masher, fork, or the broad side of a spoon to mush up the potatoes, but don’t mix them perfectly, it should be a little chunky
  7. Pour into either 6 pint-size canning jars, custard ramekins, or one baking dish
  8. Place whatever baking vessel you have inside of a larger baking vessel and place in the warmed oven
  9. Pour warm water into the larger vessel to create a water bath
  10. Bake for approximately 30-50 minutes, depending on the size of baking vessels used
  11. It’s fine if the final product is still a bit jiggly, but it should be mostly formed with a bit of a crust
  12. Best served warm 🙂


I’ve got 2 more fat-filled recipes coming this week! Stay tuned!

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  • Liz
    September 29, 2013 at 5:36 PM

    Can this be kept for a few days and then re-heated do you think? My DH cannot eat eggs and that’s a whole lotta ‘porridge’! We’re trying out the perfect health diet and I need a comforting alternative to bacon+something for breakfast.

    • Cassandra
      September 30, 2013 at 3:23 AM

      Yes! That is precisely what I do because it makes a ton. I love cooking it in pint size mason jars. It freezes well, doesn’t expand very much, and then you can just thaw it out for a day in the fridge, reheat it in the oven or microwave the next morning!

  • cynthia
    January 12, 2014 at 12:35 PM

    I’ve been making sweet potato pies for years. This is a crustless sweet potato pie. 🙂