Quirky Foodster
  1. Back

Breakfast

Sweet Potato and Millet Porridge

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Ingredients

  • 150 g (1 cup) millet flour
  • 200 g (1 medium) sweet potato, peeled and diced
  • 1 litre (4 cups) water
  • 60 ml (1/4 cup) condensed milk
  • 1g (1/4 tsp) ground nutmeg
  • 1g (1 pinch) salt

Method

  1. Boil the sweet potato in half the water until fork-tender, about 12 minutes.
  2. Mash the sweet potato directly in its cooking water until smooth.
  3. Whisk the millet flour with the remaining cold water to form a smooth slurry.
  4. Pour the slurry into the sweet potato pot, whisking constantly over medium heat.
  5. Simmer for 6-8 minutes until thickened, stirring to prevent sticking.
  6. Stir in condensed milk, nutmeg and salt, then serve warm.

Introduction: Combining millet with sweet potato is a common household practice in rural Guinea, where root vegetables extend and enrich grain-based porridges during the growing season.

Cultural Background: Combining millet with sweet potato is a common household practice in rural Guinea, where root vegetables extend and enrich grain-based porridges during the growing season. It is traditionally prepared by mothers early in the morning for children before school.

Tips: Sift the millet flour first to avoid lumps in the slurry. For a lighter porridge, thin with extra hot water before serving.

Variations: Use pumpkin in place of sweet potato. Sweeten with honey instead of condensed milk.

Storage: Keeps refrigerated for up to 2 days in an airtight container.

Reheating: Warm on the stove over low heat, stirring in a little water to restore texture.

Nutrition: Calories: 230 kcal | Protein: 5 g | Carbs: 45 g | Fat: 3 g | Fibre: 3 g

FAQs:

Q: Can I use millet grain instead of flour?

A: Yes, cook whole millet first until soft, then mash it in with the sweet potato.

Q: Is this suitable for babies?

A: It is a common weaning food in Guinea; simply thin it further and omit added sugar.

© Arscale 2026