Sweet potato and orange porridge

This is an excellent winter dish that’s also great on a cool summer’s day. It’s a simple vegetable porridge that’s very Kapha-friendly; unlike the usual comfort dishes containing dairy, potatoes and pasta, sweet potatoes are very pacifying and light for heavy digestive systems and provide an easy-to-digest sweetness. They can satisfy the appetite for long stretches, making this an excellent breakfast, snack or addition to your lunch.

The volatile oils of the orange zest are used across many traditions for low Agni (see here), nausea and indigestion, and can help to clear congestion. They are also a natural appetite-suppressant for Kapha types, who might want to eat a lot of this! Orange zest and cinnamon bring out the natural sweetness of this dish, without needing any sweeteners. Adding a dollop of fat with ghee, butter or almond butter makes it satisfying and creamy. PICTURED HERE.

Serves 2

1 large sweet potato, cut into chunks (about 640g)

500ml (2 cups) water

½–1 tsp orange extract

pinch of sea salt

1–2 tbsp ghee, butter or almond butter, melted

ground cinnamon and orange zest, to serve

1 Simmer the sweet potato with the water for about 15–20 minutes, or until completely tender.

2 Add to a blender with the orange extract and salt and blend until smooth, adding more water if you like. Top with the ghee, butter or almond butter, and serve with orange zest and cinnamon.

FEELING
VATA

Sweet potatoes are a diuretic and can provoke dryness, so it’s best to use carrots or orange yams instead. Top with more ghee or butter.

FEELING
PITTA

Top with lime zest or ground cardamom and coconut.

FEELING
KAPHA

Use only 1 tablespoon of ghee, or try 1 tablespoon of pumpkin seed butter.