Maple Cinnamon Sweet Potato Popped Amaranth Porridge

Maple Cinnamon Sweet Potato Popped Amaranth Porridge

This breakfast combines all my favorite things – sweet potato with cinnamon, figs, peanut butter and chocolate. Does it get much better?? For those of you who don’t like mashed bananas in your porridge (gasp!), this is a great option to bulk it up and add a great dose of healthy carbs, vitamins and minerals. I love how versatile sweet potatoes are – you can make them sweet or savory, eat them like fries or mash them into your porridge!

I couldn’t believe how rich and creamy this version came out – get ready for some breakfast magic!!

Serves 1

You will need:

4 tbsp dry amaranth (to be popped)
1 cup water
1/2 medium sweet potato
1/3 cup egg whites
1 tsp chia seeds (optional)
1 tsp cinnamon
1 tsp maple syrup
1/2 tsp vanilla extract


To pop your amaranth, heat a large sauce pan that has a clear lid over high heat so the bottom becomes extremely hot. You’ll know the pan is hot enough when a few drops of water dance around the bottom.

Using one tablespoon at a time, pour your amaranth into the pan and immediately cover with the lid. Shake the amaranth around the pan, and it will begin to pop. It’s important that you pour the amaranth into a bowl as soon as it finishes popping, because it will start to burn if you leave it in the pan. Repeat with 3 more tablespoons of the amaranth.

Cook your sweet potato however you prefer – I microwaved mine for 6 minutes on high power, flipping it over at 3 minutes to cook evenly. You could also steam the potato if you have more time. Once the potato is cooled slightly, peel away the skin and mash the flesh with a fork. I had to add a bit of warm water to moisten it so it would form a fluffy “mashed potato” consistency.

Place the water in a small sauce pan and turn on the heat to medium high. Once the water is warm but not boiling, pour in the popped amaranth. Stir with a fork until all the grains soak up water. Next, add your chia seeds. They will soak up some of the water while it cooks. Add your mashed sweet potato and stir again until the potato is broken down and fully incorporated. Turn down the heat to medium low, and add the cinnamon and stir again. Pour in the egg whites and stir, letting the porridge become thick and fluffy. In the last few minutes of cooking, add the maple syrup and vanilla extract and stir to combine. Pour into a bowl and top with figs, peanut butter and cacao nibs/chocolate chips!!

Enjoy! 🙂

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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