This recipe is nostalgic because it is what I used to have regularly during my schooling days. Sweet Potato Porridge is basically an “enhanced” porridge with the former adding sweetness to the porridge. It is, however, not eaten on its own. Rather, some side dishes compliments this simple but delicious porridge eg. ikan bilis snack or minced pork balls with preserved black beans. I usually have 2 bowls of this as the sweet potato somehow makes the porridge more appetising.
Mum usually uses the yellow-coloured sweet potato, probably because that is what is commonly found in the market. I think any type of sweet potato would do the trick. Try to get those which are less fibrous as it can be an irritant to have them in your mouth. This porridge is very simple to cook. You just add sweet potatoes into the porridge as you cook it! Yes, it is that simple!
This is the recipe for Sweet Potato Porridge
- 3 to 4 tablespoons of rice
- 2 to 3 pieces of sweet potato (cut into small chunks)
Rinse rice once to remove dust and dirt. Place rice in a pot and fill it with water (water should be at least 3 cm above the layer of rice). Add sweet potatoes and bring water to boil.
Upon boiling, reduce heat to medium low and continue cooking till rice turns to porridge and sweet potatoes are semi-soft and cooked. Have a pot of hot water ready in case you need to top up some water when the porridge dries out during cooking.
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