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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.
Before You Get Started
- To get the creamy, fluffy consistency we want for the eggs in this recipe, you’ll need to use coconut milk. Make sure you get the right one, though! Look for a canned coconut milk – NOT a “coconut milk beverage” in a carton. Also, you want to be sure you’ve got unsweetened coconut milk. This paleo breakfast bake has natural sweetness from the sweet potatoes and apples, and sweetened coconut milk would be too much. Lastly, full-fat coconut milk will give you the best, creamiest egg texture.
How to Make This Recipe
See recipe card below for full list of measurements, ingredients, and instructions.
Sauté the Mix-ins.
Toss the diced sweet potatoes into a large cast-iron skillet with melted ghee and sauté them until they begin to soften. At that point, add in the chopped apples and raisins, and continue sautéing until the raisins are plump and the apples and potatoes are soft. Throw in the walnut pieces and let everything simmer for a few minutes.
Cheryl’s Tip: If you don’t have a cast-iron skillet, that’s ok! Any oven-safe skillet will work. If you don’t have an oven-safe skillet, use a regular skillet for the stovetop portion, then transfer the mix-ins to a baking dish. Add the eggs to the baking dish and finish the recipe as instructed.
Add the eggs.
Whisk together the coconut milk and your desired number of eggs (6 for a less-eggy texture and 8 for a more-eggy texture) until they’re fully incorporated. The mixture should be pale yellow in color with no egg streaks left in the bowl. Pour the prepared eggs into the cast-iron skillet and smooth everything out into one even layer.
Make it a bake.
Pop the skillet in the oven for 20 minutes or until the eggs are baked-through completely. You can check the doneness of the eggs the same way you’d check the doneness of a cake or pan of brownies. When the eggs are ready, carefully take the skillet out of the oven, slice, and serve!
What I Love About This Recipe
- 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 hearty breakfast bake is exactly what you need after days or weeks of savory paleo breakfasts. Trust me… I’ve been there many times!
- This paleo breakfast bake is, like, the Goldilocks of breakfast bakes. Not too sweet, not too savory, not too custardy, not too complicated. Honestly, when this idea first came to me eons ago, I followed it with low expectations. But when the scent filled my kitchen and I saw all the components come together in real time? I was in love.
Recipe Variations
- Make it Your Own: This recipe is quite forgiving! Feel free to add more or less cinnamon, walnuts, or raisins, as desired.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Paleo Breakfast Bake with Sweet Potatoes and Apples
Equipment
- Oven
- stovetop
- Large cast-iron skillet
- Large wooden spoon
- medium mixing bowl
- whisk
Ingredients
- ¼ cup ghee
- 2 medium sweet potatoes approximately 4-5 ounces each; peeled, diced
- 2 medium apples approximately 5-6 ounces each; cored, diced
- 2 teaspoons ground cinnamon
- ⅔ cup raisins
- ⅓ cup walnut pieces
- salt to taste
- 6-8 large eggs see Notes
- 1 cup full-fat, unsweetened coconut milk
Instructions
- Preheat oven to 325º Fahrenheit. Place large cast-iron skillet on stovetop over medium heat.
- When skillet is warm, add ¼ cup ghee. Continue heating skillet until ghee is completely melted.
- Once melted, add 2 medium sweet potatoes and stir to coat in ghee. Sauté diced potatoes, stirring often, until potatoes begin to soften, approximately 5 to 10 minutes.
- When potatoes have begun to soften, add 2 medium apples, 2 teaspoons ground cinnamon, and ⅔ cup raisins. Stir to incorporate.
- Sauté ingredients 8 to 10 minutes or until raisins are plump and apples and potatoes can be easily pierced with tines of fork. Note: If needed, stir in 1 tablespoon water (plus more if needed) to prevent ingredients sticking and burning.
- When potatoes and apples are soft, add ⅓ cup walnut pieces and salt, to taste. Stir to incorporate, then sauté mixture 2 minutes.
- Crack 6-8 large eggs into medium mixing bowl, then add 1 cup full-fat, unsweetened coconut milk. Whisk ingredients together until fully combined into pale yellow mixture with no streaks of eggs remaining.
- Remove skillet from heat and let cool slightly. Pour egg mixture directly into skillet. Use back of spoon or silicone spatula to spread egg mixture evenly across skillet.
- Place skillet in preheated oven. Bake egg mixture 20 minutes or until eggs are set. To check, insert tip of knife directly into center of bake, then remove. Knife should come out completely clean.
- Carefully remove skillet from oven and set aside. Let stand 3 to 5 minutes, then slice bake and serve as desired.
- Eggs: 6 eggs creates a less eggy texture, so this is personal preference. I love both versions!
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.
Did You Make This Recipe?
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Brighten Up Your Day the Paleo Way
- Paleo Pumpkin Breakfast Bake
- Breakfast Egg Roll in a Bowl (Whole30, Paleo)
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- Paleo Pancakes (Gluten Free, Dairy Free)
- Sweet Potato Waffles
- Roasted Cauliflower Steaks
- Whole30 Breakfast Tacos
- Paleo Hash Brown Breakfast Casserole with Bacon and Hollandaise
- Instant Pot Chicken Carnitas
- Paleo Cinnamon Roll Pancakes
- Brussels Sprouts Salad (Whole30, Paleo)
- Stuffed Sweet Potatoes with Buffalo Chicken & Ranch
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So good! I added a squeeze of lemon to the veg while cooking (as with apple pie) and the bit of tartness made the sweet potatoes even sweeter. Thanks for this recipe!
What a great idea! So glad you liked it 🙂
Cheryl, no, you were not too hyperbolic. LOVED this dish. I recently finished my third Whole 30 and I have been searching for 3 years for the kind of breakfasts that work for me.
I have some other dietary restrictions that make it a little difficult to find recipes that work, but sweet potatoes, apples, raisins, cinnamon – this one fit the bill. I cooked it in a large cast iron skillet – 20 minutes was perfect – it came out great. Total keeper!
I cannot do eggs every single day, so finding this recipe within the first few days saved me on the Whole30. I topped it with extra cinnamon every morning. It’s so yummy!
It’s a new favorite that I will continue to make!
I’m so glad you liked it! I’m with you – I just can’t do savory EVERY single morning! This dish has saved me many times 🙂
Did you refrigerate the coconut milk and use just the cream on top or did you just use it straight from the pantry? In my experience a lot of recipes just use the cream so I didn’t know what to do:) It looks yummy! Can’t wait to try it and thanks for sharing!
For this recipe, you don’t need to use just the cream (although that would likely make it very rich!) so no refrigeration necessary 🙂
This was is so good! Cooking the sweet potatoes, apples, and cinnamon together made my whole downstairs smell like FALL! My five year old son asked, “MOM! What are you making???” I used 7 eggs, and I see what you mean about it being a little “eggy.” Trying with 6 eggs next time. Don’t have a large cast iron skillet yet, so I sautéed everything and then cooked in my 9×9 baking dish. Had to add about 12 more minutes because it’s so deep. Thank you so much for this!! I’m on 13 of Whole 30 and we are getting ready to go back to school (I’m a teacher). This is going to SAVE my mornings for the next two weeks!
If you get a large cast iron skillet, you’ll have a less eggy texture as well! I think you’ll like that 🙂 I’m so glad you liked it!
Do you happen to have to nutritional facts for this?
I just updated with a nutrition label – check it out, Tiffany!
does this freeze well? My husband is going out of town for the week and I am trying to find a good breakfast for me that I can make a bunch of ahead of time and have throughout the week. I love the sound of this for breakfast and am so tired of the typical egg dishes that I have been eating so far. ?
Caroline, I personally haven’t frozen this, BUT when I’m on a Whole30, I make it every Sunday and eat it all week. I do think it would freeze just fine, though – cut it into wedges or squares ahead of time and freeze that way. Please let me know how it goes if you try it! I 100% understand your egg fatigue right now ??
Can you specify approximately how many ounces of sweet potatoes? I would love to make this but want to get the right ratio of ingredients. Potatoes come in many sizes😀
Yes, still delicious. I freeze it by the slice & take it out to thaw the night before!
This would be doable without a cast-iron skillet, yes? I could cook everything in a regular pan and then combine it with the milk and eggs in a tart dish?
This looks amazing, but I have yet to take the step of investing in a good cast-iron skillet.
Absolutely! I’m not sure a French tart pan would hold it all, but 9×13″ or 9×9″ baking dishes would be just fine. You could also just bake it in an oven-safe skillet, if you have a large one.
This looks so delicious! Does it keep well in the refrigerator? I love to make things that I can make on Sunday and eat throughout the week. Thanks!
It actually keeps REALLY well! I usually make it on Sunday and eat it all week, just like you like to do. During a Whole30, I think I do that every single week! It’s surprisingly easy to throw together whilst cooking dinner on Sunday, too.
Delightful! I really could just keep eating it but will stop at one serving. I will definitely make this again. I love it!
Right?! I could seriously eat huge bowls for breakfast and lunch both. Yum! I’m so glad you liked it, Amy, and thank you for taking the time to come back and share with me 🙂
OMG this is genius! I’m doing whole30 soon and I’m not a savory breakfast person, so this bread pudding is perfect for me!
You’ll love this then! Check out my Whole30 cereal, too. 😉 I swear I couldn’t make it through a round without these dishes – eggs and bacon just doesn’t do it for me! Thanks for reading, Bethany <3
Sorry, but doesn’t this break the SWYPO and the no recreating baked goods rule?
Nope! I only call it “bread pudding” because the flavors are reminiscent and I thought sweet potato egg bake was boring 😉 I did develop it as a sweet potato egg bake, though, absolutely not to replace bread pudding. There is absolutely no way you would confuse the two, I promise! And it’s not a stand-in for it, either, no matter how strong of cravings you’re having. If I made an almond flour bread and used that instead of the sautéed sweet potatoes and then covered it in a date syrup, maybe, ha! It’s still fantastic, though, even if it doesn’t taste really like bread pudding or break any Whole30 rules.