Dominican-Style Sweet Potato and Coconut Porridge

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A comforting Dominican breakfast porridge blending creamy sweet potatoes and coconut milk, lightly sweetened and spiced with cinnamon. This Latin American-inspired recipe, ready in about 35 minutes, combines sweet potatoes, water, coconut milk into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 210 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 1 lb), peeled and diced sweet potatoes
• 3 cups water
• 1 cup coconut milk
• 1/4 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 tsp vanilla extract

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, combine 2 medium peeled and diced sweet potatoes with 3 cups water. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes until sweet potatoes are tender.
2. Step 2: Using a potato masher or fork, mash the sweet potatoes in the pot until mostly smooth but still retaining some texture.
3. Step 3: Stir in 1 cup coconut milk, 1/4 cup packed brown sugar, 1 tsp ground cinnamon, and 1/4 tsp salt. Simmer gently for 5 minutes, stirring frequently until the porridge thickens slightly.
4. Step 4: Remove from heat and stir in 1 tsp vanilla extract for warmth and aroma.
5. Step 5: Serve warm in bowls for a naturally sweet and creamy Dominican-inspired breakfast.