Sweet Potato Porridge

Is it weird that one of things I look forward to most about backpacking is breakfast? That is because I discovered this sweet treat a few years ago when we were living in Fort Collins, CO and camping has never been the same. I know what you are thinking. Sweet potatoes for breakfast? In porridge? Gross. But it is so beyond delicious and it stays with you. Everyone claims that oatmeal "stays with you" but this stays with you much more so. The only problem is I eat way too much and don't leave enough for the hubby. That is when you know it's good.

I only ever make this while camping, so I have only ever made it from a dehydrated state, until now. I was given a cooking challenge of my favorite comfort food and decided to give this a whirl not dehydrated and it was the same as cooking, dehydrating it, rehydrating it, and eating it. Two less steps. Much easier.

I will give you the steps to make this and also give you the steps for dehydrating it and using it on the trail. Because good food on the trail is the best. We all get sick of those oatmeal packets and freeze dried meals. Let's be honest. It is worth the weight for better food, but this meal is probably lighter and has less garbage. Hooray for leave no trace.

Anyway, to the food.

Ingredients

1 large sweet potato, peeled and diced

1 apple (I like granny smith or golden delicious), sliced

Granola (I prefer my super nutty granola)

Raisins

Directions

1. Wash, peel, and chop sweet potato.

2. In the steamer basket of a rice cooker (I have found this to be easiest), place sweet potatoes over a little bit of water and steam for 15 minutes until soft.

3. Add sweet potatoes and water you used for steaming to a blender or food processor and puree until smooth (I like to leave a few chunks)

4. In a small saucepan, combine sweet potatoes, apple slices, raisins, and granola over medium heat. Stir to combine and allow granola to soak up some of the moisture of the sweet potatoes.

5. Once it has thickened and warmed through, it is time to eat.

6. ENJOY

**If you are wanting this as a backpacking meal. Stop at the pureeing stage and spread plastic wrap over your dehydrator trays. Spread sweet potatoes over plastic wrap and dehydrate at 135 degrees F until it is the consistency of brittle fruit leather. I also slice and dehydrate my apples to save on weight and space.

**On the trail, place sweet potato "Bark" and apples in your pot and cover with water and soak 5 minutes. Fire up the stove and cook 3-5 minutes until the sweet potatoes start to return to their former glory. Add granola and raisins and stir constantly until thickened.

**ENJOY

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