Sweet Potato Einkorn Porridge

A creamy fall porridge with toasted cracked einkorn mixed with sweet potato puree- perfect for a hearty fall breakfast.




  • 1/2 cup whole einkorn berries
  • 1/2 cup whole milk or almond milk
  • 1 cup water
  • Pinch of salt
  • 2 teaspoons maple syrup


  • 1/2 cup mashed sweet potatoes
  • Pecans, toasted
  • Heavy Cream or almond milk, for serving
  • Maple Syrup, for serving
  • Cinnamon powder, for serving


  • In a small pot, add the einkorn and toast over medium heat until fragrant. Let cool and transfer to a food processor or blender. Pulse until the einkorn in cracked into big pieces, usually 5 to 6, 1 second pulses.
  • Return the cracked einkorn to the pot and add the milk, water, salt, and maple syrup. Bring to a simmer, cover, and cook over low heat until the einkorn is tender and the porridge is thick, 35 to 45 minutes. Add more water/milk as needed to keep a good porridge consistency. Add the mashed sweet potatoes and stir until combined and heat.
  • Place in a bowl and top with your favorite toppings: pecans, cream, maple syrup, and/or cinnamon.


Tips & Tricks: Batch cook the einkorn and you can reheat the einkorn with extra milk.

Stock up: get the pantry ingredients you will need: einkorn, sweet potatoes, pecans

Nutrition:  see the information.