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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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The nutritional breakdown has 2 grams of protein, is that right?
Hi, Melissa! No, sorry, that was an error from a recipe card migration. Thanks for bringing it to our attention so we could correct it! The updated macros are shown on the recipe card now.
I added blueberries just before baking instead of raisins. Ammaaaazing.
Yum!
This is fantastic!!! It will make a regular occurrence on our table. I used coconut oil in a Granitestone oven safe pan. I used gala apples. I don’t like raisins so I substituted dried cranberries with orange essence from Trader Joe’s which was wonderful. My husband asked me to add more cranberries next time. I didn’t put the walnuts in the bake since my daughter is allergic to nuts, but toasted some and sprinkled on top of mine and husband’s plate. I admit I did add about a 1/4 cup of maple syrup to the egg mixture as I was afraid my family would think it wasn’t sweet enough. We aren’t on Whole 30, just trying to eat healthier. I used a dash of salt. I think a 1/2 tsp would make it too salty, but we are low sodium. I sprinkled some cinnamon on top after it came out of the oven. I think I will add more cinnamon to the egg mixture as others have done. Also, will add a tsp. of vanilla extract next time. One serving was very filling. My 14 yr old daughter who is very picky and doesn’t care for eggs loved it!
We’re so glad you and your daughter enjoyed it!
Have you tried making this at all with a Crock-Pot?
We haven’t, but if you do, let us know how it turns out! The downside to using a crockpot is that it likely will turn out mushier, but the flavor should still be wonderful.
How long does it last and what is the best way to store it? Does it freeze and reheat well?
Wanting to prep it and use for a a trip away.
This recipe looks delicious! Do you think an Italian sausage would be a good addition in this recipe to add an extra “something?” I have some to cook up and wondered if it would work? Thanks!
We haven’t tried it with that ingredient, but that sounds like it could be yummy!
This recipe is amazing! I have been on a no-refined sugar diet for almost a year now. I have always had such a sweet tooth, so always looking for “treat” type recipes. I was blown away with how delicious this turned out! I think I even enjoyed it a bit more the next day, after chilling in the refrigerator overnight. Will definitely be making this again – thank you, Cheryl! 🙂
This is so good! I used to do a Saturday brunch with my kids and make french toast or waffles or something, but obviously that’s off-limits during a Whole30, so this was a nice alternative. First time I didn’t have raisins, so I left them out. Second time I included them. It’s definitely better with the raisins. I also tried subbing 1/2 t of cinnamon with cardamom because I love cardamom. Both ways are delicious.
what if you don’t have a cast iron skillet?
You can sauté in a skillet, then transfer to a baking pan and proceed with the next steps. 🙂
How would this do if I leave out the nuts? Does that just add to the flavor or do you need them for texture? I have a tree nut intolerance. Anything I could sub in if I need to? Thank you!
You can omit the nuts! 🙂 They’re for additional protein, flavor, texture, but this recipe would be fine without them!
Toasted pumpkin seeds would be wonderful sprinkled on top.
We totally agree!