Roast your sweet potato in a 400 degree oven for around 30-35 minutes, or until you
can easily pierce it with a fork. (My favorite way to roast sweet potatoes is to slice
them in half, rub them with olive oil, and roast them face down on a sheet pan. This
cuts down on their cooking time and also increases the caramelization of sugars,
resulting in a naturally sweeter product.) Let your potato cool for a few minutes
before cutting it into cubes. If you’re making your porridge right away, move
on to step 2. If you’re planning ahead, simply store the sweet potato in the
fridge until you’re ready to cook.
Put the almond milk and a pinch of salt in a small saucepan over medium-high heat,
and bring it to a boil. Once boiling, add your oats, turn the heat down to low, stir,
cover, and cook for 5 minutes.
While you are waiting for your oats to cook, take your roasted cubed sweet potato,
and toss it in a small food processor or blender. Blend until the sweet potato is
completely smooth and puréed.
When your oats are done, add the sweet potato purée, almond butter, maple syrup,
walnuts, and cinnamon. Stir until all ingredients are incorporated, and heat on low
until warmed through.
Serve with toppings of your choice!