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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)
Ingredients
- 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
Instructions
- 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!
Approximate Information for One Serving
Nutrition Disclaimers
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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What could I use instead of coconut milk. I cant use that
Hi, Andrea! That depends – do you need the recipe to stay dairy free/paleo?
Delicious! And I was a little skeptical but I’m trying to branch out so my hubby and I don’t go crazy on Whole30. 😅 It came together more quickly than I expected too. I only had Granny Smith apples and not quite enough raisins, so I added 3 chopped Medjool dates. Even my veggie-hating 7 year old loved it. Served it with compliant sausage and maple syrup for the kids. Not sure I love enough to make after Whole30, but definitely a win for this month, thanks!
Thank you so much, K! So glad you all liked it!
This is so delicious. I have made it 2x now. My hubby really likes this as well.
So glad you love it! Thanks for sharing, Mary. 😊
Delicious! Perfect alternative breakfast on whole 30!! Wonder if it’s freezable?
We have not tried freezing this specific dish, but most sweet potato dishes freeze well. If you have leftovers, it would be worth a try! Hope this helps!
Kids and I enjoy this even after frozen. Forgot I did just that when I made a surplus and froze pie slices. Found them a couple of months later, thawed them and all ate them, happily. Sure, the texture changes a little but we prefer these cold anyways.
Thanks so much for sharing this great info! 😊
We LOVE this!!
We love that you love it!! Thank you so much for sharing your review!
What is the best type of apples to use?
Whatever you have on hand, but pink lady and honey crisp are two of our faves!
I don’t have an oven-safe skillet. What size do you suggest for a baking pan?
An 8×8 should work, and you could possibly go as large as a 9×13! But have not tested this variation, so we can’t say for sure how it will turn out. You can put another baking sheet or pan underneath it in case it cooks over. Hope this helps!
I am the only member of my family who actually follows a Whole30 or paleo diet but every member of my family asks me to repeat this recipe often! It’s one of our favorites!
Love it!
Just made this my house smells amazing but I do kind of feel like I made an apple frittata. I wish mine looked more like the picture. Do you mix the eggs in or just on top?
You just pour it over!