Average: 5 (2 votes)
Active time
25 minutes
Total time
25 minutes
2 servings
Serving Size
1/2 recipe

½ cup teff

1 cup water

1 ¼ cups soy milk, divided (can substitute almond milk or another milk)

1 small sweet potato, cooked and mashed (skins discarded)

1 tablespoon maple syrup

½ teaspoon ground cinnamon

¼ cup chopped pecans

  1. Combine the teff, water, and 1 cup of the soy milk in a medium pot and bring to a boil.
  2. Once boiling, reduce heat to low and let simmer for about 15 minutes, stirring every couple of minutes to prevent sticking at the bottom of the pot.
  3. Once most of the liquid is absorbed, stir in the sweet potato so that it is well distributed throughout the porridge.
  4. Add the maple syrup, cinnamon, and the remaining ¼ cup soy milk, and stir until porridge reaches desired texture. (You can add more milk to thin it out.)
  5. Divide into 2 portions, then top each portion with 2 tablespoons chopped pecans.

An Oldways recipe, courtesy of Kelly Toups


Calories: 410
Total Fat: 12g
Saturated Fat: 1g
Sodium: 140mg
Carbohydrate: 63g
Fiber: 7g
Total Sugar: 11g
Added Sugar: 6g
Protein: 13g

Yield: 2 servings

Serving Size: 1/2 recipe

How'd it Taste?

Elaine Tsai
I’m always looking for something new and this is it. Very good. Very much like cream of wheat but with a nice nutty flavor. I love the addition of sweet potato and I never would’ve thought of adding it but it adds a great flavor. I did add raisins. Thank you for the great recipe and it was quick and easy.
Danessa BOlling
I was thinking about adding raisins. Thanks for the confirmation
Jerri Kriz
The texture and nutty flavor of the teff was a pleasant surprise and the addition of the sweet potato was a delight topped with the pecans.

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