Paleo, sweet potato porridge
1 large sweet potato
3 stalks celery - chopped
1/2 cup organic coconut milk
1/2 cup filtered water
1 cup organic raspberries
1 tbsp coconut oil
1/2 tsp cinnamon
1 tbsp unsweetened coconut flakes
Peel and shred the sweet potato
Place shredded sweet potato in a medium sized saucepan, add the coconut milk and water.
Cover and cook the sweet potato in the liquid over medium-high heat for about 15 minutes, stirring every couple minutes to prevent the bottom from burning. It will seem dry at first, but as it steams, the sweet potato will soften and release liquid.
After about 15 minutes, your sweet potato should be a very soft, porridge-like texture.
Divide the sweet potato porridge between bowls and top with berries, coconut oil, cinnamon, and shredded coconut.