Millet-Sweet Potato Congee - cooking recipe

Ingredients

1 cup millet
6 cups water
1 cup peeled diced sweet potato (raw or cooked)
1 slice peeled fresh ginger
1 cinnamon stick
4 tablespoons honey
chestnuts or walnuts (optional)

Preparation

Rinse and drain the millet.
Put all ingredients except honey and cooked sweet potatoes (if using) in a medium saucepan.
Bring to a boil.
Reduce heat to low and simmer, stirring often, until it forms a porridge- 1 hour or so.
If you are using cooked sweet potatoes, add them at the end and stir until hot- this will yield a chunkier porridge; raw ones cooked for an hour pretty much dissolve.
Turn off the heat.
Stir in the honey.
Ladle into bowls.