This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
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.
Did You Make This Recipe?
Tag @40aprons on Instagram and be sure to leave a review on the blog post!
Never Miss A Meal!
New Recipes Straight To Your Inbox
A curated selection of our most recent recipes, delivered straight to your inbox once a week.
Leave A Review
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Loved it! I was doubtful as I do not always enjoy sweet potato but I should have used it in sweet dishes before. Fabulous! Will certainly make it again. I omitted the ghee which I will also do in future. The other changes were more because of missing ingredients: because I had no coconut milk I used regular milk…..and at the last moment I noticed I had run out of raisins so I used chopped dates instead. Thank you so much for sharing this recipe – must be great to know it will make a regular appearance on a breakfast table in the Netherlands 🙂
this recipe is so so yummy! thanks so much for sharing! i used coconut oil instead of ghee like you had mentioned in one of the comments 😉 next time i think im going to add some maple syrup, vanilla extract, and cinnamon in the egg and coconut milk mixture!
My girls (9 & 6) love this! We just left the walnuts out and let them add as a topping if desired. Thanks for sharing such a healthy and delicious meal!
Can you make this the night before and bake in the morning??
Definitely!
Your nutritional facts serving size says 8. Are you really cutting this into eighths, and letting this last for eight days? If this is the only thing you eat for breakfast, how many slices would you recommend cutting this into?
Also, this recipe literally saved me through my first Whole30. It is absolutely delicious!! I make it weekly!
This was amazing! Im on day 20 of whole30 and sick of eggs but want the protein!
I divided the cinnamon, adding half to the apple mixture and half to the eggs. I also added half a mashed banana and a splash of coconut aminos to the egg mixture. Yummy comfort food!
This was AMAZING! I’m so happy I stumbled upon the recipe. I only used six eggs and it turned out a little eggier than I thought but the egg and coconut milk combo was so sweet and yummy with the apple/potato! Thanks for sharing!!
This is the best savory Paleo/Whole 30 breakfast I’ve ever tried, and I’ve tried a few.
Thank you!
This was delicious! I get sick of the veggie/egg casseroles and this was a nice change of pace. I blended a banana into the egg/coconut mixure and think it makes it sweet and custardy. Thank you.
Yum! I feel the same – that’s why I love this recipe so much!
Just made this and really enjoyed it. Thanks!
Mine looks so different from your pictures; I have like an egg topping rather than with sweets and apples popping up. Yours looks more appetizing for sure.