Maple Sweet Potato Teff Porridge with Pecans
Teff is an ancient grain that hails from Ethiopia. The tiny, cocoa-scented grains have a texture similar to grits or cream of wheat when cooked into a porridge. For a Southern twist on this African Heritage dish, we also include sweet potatoes and pecans.
Filed Under: African Heritage Diet, Vegetarian & Vegan Diet, Main dishes, Breakfast, Vegetarian, Vegan, Gluten-free, Teff, Staff Favorites
Active time
25 minutesTotal time
25 minutesYield
2 servingsServing Size
1/2 recipeNutrition
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Ingredients
½ cup teff
1 cup water
1 ¼ cups soy milk, divided (can substitute almond milk or another milk)
1 small sweet potato, cooked and mashed (skins discarded)
1 tablespoon maple syrup
½ teaspoon ground cinnamon
¼ cup chopped pecans
Instructions
- Combine the teff, water, and 1 cup of the soy milk in a medium pot and bring to a boil.
- Once boiling, reduce heat to low and let simmer for about 15 minutes, stirring every couple of minutes to prevent sticking at the bottom of the pot.
- Once most of the liquid is absorbed, stir in the sweet potato so that it is well distributed throughout the porridge.
- Add the maple syrup, cinnamon, and the remaining ¼ cup soy milk, and stir until porridge reaches desired texture. (You can add more milk to thin it out.)
- Divide into 2 portions, then top each portion with 2 tablespoons chopped pecans.
An Oldways recipe, courtesy of Kelly Toups
Nutrition
Calories: 410Total Fat: 12g
Saturated Fat: 1g
Sodium: 140mg
Carbohydrate: 63g
Fiber: 7g
Total Sugar: 11g
Added Sugar: 6g
Protein: 13g
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