Paleo Sweet Potato Apple Breakfast Bake
This paleo sweet potato apple breakfast bake is naturally sweet, teeming with warming cinnamon, packed with protein, healthy fats, and fiber. The dish reminds me of a New Orleans-style bread pudding with its cinnamon and raisins, but it’s totally paleo! A monthly or weekly staple in our home.
Paleo breakfast. Ugh. I wish I could skip it every day, but that’s not super encouraged if it’s from sheer… distaste. I find myself truly skipping the meal out of a basic lack of desire to eat savory food within, oh, 3 hours of waking up way more often than I should admit.
So I decided to try on a couple of new naturally sweet recipes, but many seemed too custardy, too small, too complicated. The idea to sauté sweet potatoes like a hash, adding in sweet, cinnamon-coated apples, then topping with a creamy egg mixture came to me, and I followed it without very high hopes. Sweet potatoes and eggs? That’s a solid meh from me… but as the scent of the sweet potato-apple mixture began to waft through the air, grounded with plenty of ghee and heady cinnamon, I fell madly in love.
I tend to speak in hyperbole a bit more than I should, but when was the last time I was *freaking out* because a recipe was so good (I mean, besides my paleo shrimp and grits, but if you’ve had them, you’ll see why!)?
Chunks of sweet potato and apple coated in ghee and cinnamon, dotted with plumped raisins and rich walnuts, all covered with a creamy egg mixture? This paleo sweet potato apple breakfast bake is exactly what you need after days or weeks of savory paleo breakfasts. Trust me… I’ve been there many times!
This recipe is quite forgiving, so feel free to add more or less cinnamon, walnuts, or raisins, as desired.
Paleo Sweet Potato Apple Breakfast Bake (Gluten Free, Dairy Free)
- ¼ cup ghee
- 2 medium sweet potatoes peeled and diced
- 2 medium apples cored and diced
- 2 teaspoons cinnamon
- ⅔ cup raisins
- ⅓ cup walnuts
- salt to taste
- 6-8 large eggs see Notes
- 1 cup full-fat coconut milk
- Preheat oven to 325º.
- Heat ghee in a large cast-iron skillet over medium heat, then add sweet potatoes. Cook, stirring often until beginning to soften, about 5-10 minutes.
- Add in apples, 2 teaspoons cinnamon, and raisins, and cook until apples are softened and raisins are plumped, about 8-10 minutes. Both apples and sweet potatoes should be easily pierced with a fork. If necessary, add in a little water to prevent sticking and burning. Add in in walnuts and salt, about 1/2 teaspoon to taste. Stir to combine well and sauté the mixture a minute or two
- In a medium bowl, whisk eggs and coconut milk until smooth and well combined. Remove apple-sweet potato mixture from heat and pour egg mixture over. Smooth to cover with the back of a spoon. Bake for 20 minutes or until set. A knife stuck in the middle should come out clean.
- Eggs: 6 eggs creates a less eggy texture, so this is personal preference. I love both!
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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