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Sweet Potato and Barley Congee
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4 from 1 vote

Sweet Potato and Barley Congee

According to Chinese medicine, winter is a time to slow down and eat warm, hearty meals to feed your kidneys, which in turn create nutrients for bone health. This sweet potato and barley congee just does that!
Course: Side Dish
Keyword: barley, comfort food, congee, seasonal recipe, sweet potato, vegan, vegetarian, winter food
Servings: 8
Calories: 190kcal
Author: Anderson Hadley, Megan Fira, Chef Adam Sacks, Tracy Bui, Jesus Rava III, & Nobuko Simoneaux of Johnson & Wales University



  • 2 tablespoons canola oil
  • 2 inch knob ginger, minced
  • 3 cloves garlic, minced
  • cups barley
  • 3 quarts vegetable stock, room temperature
  • 1 cup sweet potato, finely diced


  • ¼ cup scallions, sliced
  • ¼ cup fried garlic


  • Preheat oven to 400°. In a medium stockpot over medium heat, heat oil. Add ginger and garlic, stirring until fragrant. Add barley; stir to toast, about 5 minutes.
  • Add stock, and bring to a boil; then add sweet potato.
  • Reduce heat to low simmer. Cook 1½ to 2 hours, until rice is soft and porridge-like, stirring occasionally to prevent sticking.
  • While congee cooks, prepare garnish. Slice scallions. To fry garlic, thinly slice; cook in olive oil over medium heat until lightly browned.
  • To serve, top congee with fried garlic and scallions.


Fun fact: A super source of beta-carotene, sweet potatoes are also host to a wealth of antioxidants and minerals, including manganese, copper, potassium and phosphorus.


Calories: 190kcal | Carbohydrates: 36g | Protein: 4g | Fat: 4g | Sodium: 400mg | Sugar: 5g