Sweet Potato Pie Chia Porridge
I love sweet potatoes so much, I eat them almost every day. Funny, because there was a time in my life when I did not care for them. Back when I thought they all came in cans with syrup (I was a kid), because that was the only way I had been served them. On Thanksgiving with marshmallows of course. But I was inspired by a cookbook to try roasting them back in college and I was ready to try them again. I fell in love with them, they were nothing like the overly sweet syrupy ones, just naturally sweet and delicious! They quickly became one of my favorite things, and still are. Very few days go by when I don't have sweet potatoes in some form or another in my meals. Yam fries, roasted and stuffed, or in soup, I have to have them! And, you know what? They are healthy too! Especially for endurance athletes like runners. Which includes me. A sweet potato contains your daily percentage of vitamin A and vitamin c which are good for immunity, and potassium and magnesium as well, which are important for healthy muscles and nerves. So those people who tell you all carbs are bad...don't listen to them. These are good healthy carbs, which are important for your body, especially if you work out a lot.
I like to combine those carbs with some protein. For dinner I like to stuff my roasted sweet potatoes with black beans or toss roasted ones into a salad with chickpeas. But you don't have to limit the sweet potatoes to lunch and dinner. They make a great breakfast as well! The recipe I am sharing with you today combines them with chia seeds for protein and healthy omega 3 oils. It is a sweet potato pie porridge, and it tastes like dessert, but it will fuel you for the day, and keep you satisfied. I always include chia seeds in my breakfasts for that reason. This is easy to make, if you roast sweet potatoes for dinner, just throw an extra one on if you know you are going to be making this.
The sweet potatoes get buzzed in the blender with a little nut butter (a touch of fat helps you stay more satisfied), a few dates for sweetness (I like fruit to sweeten my breakfasts if I sweeten them at all), and a little vanilla and cinnamon. Then they get mixed with the chia seeds, and they can sit overnight in the fridge to be enjoyed the next day, or you can enjoy them after 30 minutes if you wish. This is delicious! There is nothing like having a delicious breakfast that tastes like dessert that is healthy too!
Sweet Potato Pie Chia Porridge
- 1 1/2 cups filtered water
- 1 cup mashed roasted sweet potato*
- 1 Tbsp pecan or almond butter (optional)
- 3-4 large soft medjool dates, pitted (if they are not soft, soak them in water 30 minutes before using and drain)
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/8 tsp sea salt
- 2/3 cup chia seeds
- In a blender, combine filtered water, sweet potato, nut butter, dates, vanilla, and cinnamon and puree until smooth.
- Pour over the chia seeds in a jar and stir to blend.
- Let sit at least 30 minutes at least or cover and refrigerate overnight to allow seeds to soak up liquid and become porridge.
- Top off with desired toppings, and enjoy!
*To roast sweet potatoes, preheat the oven to 400F degrees, line a sheet pan with parchment, and place them cut side down on the tray. Roast for about an 1 hour to 1 hour and 15 minutes until tender. Remove from the oven, allow to cool, and mash with a fork (or potato masher).