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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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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.