Vegan Haitian Sweet Potato Porridge
There’s something about a warm bowl of sweet potato porridge that just feels like home. This dish takes me back to the kitchen smells of my childhood—sweet spices in the air, bubbling pots on the stove, and that first comforting spoonful that felt like a hug from the inside out.
My version of Haitian sweet potato porridge is a tribute to those roots, with a few plant-based twists to keep it light, nourishing, and perfect for any time of day. Whether you grew up on this Caribbean classic or you're trying it for the first time, this bowl is cozy, naturally sweet, and full of flavor that warms both the belly and the soul.
Grab your favorite pot and let’s bring a little island comfort to your kitchen.
This serves 4 people.
3 sweet potatoes
1 star anise
2 cups of water
1 can of evaporated coconut milk
1 can of coconut milk
1 tsp vanilla extract
1 tsp nutmeg
1 tsp cinnamon
1/4 tsp salt
1/8 - 1/4 cups agave (or a sweetener of your choice)
1/4 oat flour (optional)
Peel and chop sweet potatoes and add to a pot of boiling water.
Once the sweet potatoes are super soft, drain and add sweet potatoes and half of the coconut milk to a high speed blender or food processor.
Blend until puree is very smooth.
Add water and star anise to a saucepan and bring to a boil.
Once the water boils, add evaporated milk, and coconut milk, and stir well.
Bring it to a boil, then turn it down to a low heat.
Add purée to the saucepan, and add vanilla, cinnamon, nutmeg, salt, and sweetener.
Once you mix all of that in if you would like a thicker porridge at oat flour, and whisk until smooth.
Serve and enjoy!
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