Millet and Sweet Potato Porridge (Congee)

I spent a couple of weeks mixing up my breakfast routine.  I did some overnight steel-cut oats in the Crockpot, then wondered if I could do something similar with millet.  Turns out it's an Asian recipe, though often made with rice.  Most recipes for it are Chinese, but even Google's AI didn't want to commit to that.

Looking at the recipes, I was skeptical about the amount of water to millet.  Then I checked on the pot in the middle of the night, and you really do need a minimum of four times the volume of water to grains.  If you want it more soupy, it's going to take at least three cups, plus the liquid from the can of sweet potatoes.

*1/2 C millet
*1 15 oz can sweet potatoes with their liquid
2 C water, or to desired consistency
1 Tb brown sugar, or to taste
1/4 tsp cinnamon

1.  Place all ingredients in the slow cooker and stir to combine.  Set to the lowest setting, which is "keep warm" on a Crockpot, for 8 hours as an overnight thing, or Low for 4 hours if you will be tending it.

2.  Stir, add more water or even milk as necessary, and turn up the heat to Low for an hour if you did the overnight version.  This will make sure the millet is fully cooked and break up any remaining chunks of sweet potato.  Serve hot.

Serves 3-4

Difficulty rating  π