Peel the sweet potato and cut it into small pieces. Cook in a little water until soft.
Mash the cooked sweet potato with a fork into a smooth purée. The finer the purée, the creamier the porridge.
Put the oats, soya milk and sweet potato purée in a pan. Stir everything together thoroughly.
Add the gingerbread spice and let the mixture simmer over a low heat. Stir now and then until you have a thick, smooth porridge.
Roughly chop the pecans. That gives them more bite and toasty flavour in the topping.
Divide the porridge between bowls and top with the pecans and coconut sugar. Serve warm.
Good to know
A porridge like this feels like a relaxed morning in a bowl. Creamy, spiced and pleasantly satisfying. On cool days it's a real joy.
Swaps
Pecans → walnuts (more omega-3 fatty acids); soya milk → unsweetened oat milk (milder in flavour); coconut sugar → date purée (also provides a little fibre); gingerbread spice → Ceylon cinnamon (classic and aromatic)
Allergens
Contains soya, tree nuts and oats (gluten unless certified gluten-free); usually well suited to children if the nuts are chopped to suit their age, and the ingredients are also commonly eaten during pregnancy. Contains: gluten (oats).
