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The Paleo Running Momma

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October 12, 2016

Sweet Potato Apple Breakfast Bake {Paleo & Whole30}

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Whole 30 No Added Sugar

This naturally sweet, Paleo & Whole30 friendly Sweet Potato Apple Breakfast Bake is quick and easy to put together and great to make ahead too!  When you’re craving a sweet breakfast and want something simple and comforting, this breakfast bake is the perfect option.  No added sugar or sweeteners, dairy free, just a few ingredients.

sweet-potato-apple-breakfast-bake-7

As much as I love a license to eat bacon or sausage with eggs every single morning (and you KNOW I love it!) I totally get that there are times when you need something sweet, yet still “sugar-free”, if that makes sense.

The problem with Paleo breakfasts (my recipes included) is that they tend to be savory all the way, heavy with greens and veggies and meat, or something a bit too sweet – like pancakes or muffins.

And, if you’re looking for something Whole30 friendly and sweet, it can be hard to come by.  And we’re not counting apples with almond butter (although yummy) because it just doesn’t feel like a real breakfast.

sweet-potato-apple-breakfast-bake-whole30

Back in my days of strict Whole30 eating, I came up with a sweet potato noodle pie that was the perfect mix of naturally sweet, yet wholesome and filling – no added sweeteners or flours of any kind – just fruit, sweet potatoes and eggs.

I wanted to do something similar but far more simple – since not many of us are up for spiralizing a sweet potato early in the morning.  Enter this Sweet Potato Apple Breakfast Bake – you get the “full” factor from eggs and coconut milk, plus the “sweet” factor from sweet potatoes, apples and raisins.

Yes, it requires shredding the potato and apples – BUT this is easily done the night before, or, if you’re the motivated morning type – it’s really just 2 minutes extra of your time.   Even less if you’re married to your food processor like I am.

sweet-potato-apple-breakfast-bake-3

Good thing we can be married to more than one kitchen gadget.  Kitchen-tool monogamy would be horrible!  What to choose?  I use so many of them every day.

Blenders and food processors get some really tough jobs done, but, I think the coffee maker has my heart and soul.  Hmm, but if we start counting things like knives and skillets, it gets really tricky, because I NEED them to actually survive.

And, I might still choose to skip through a field and go for a long walk on the beach with my coffee maker though because that love runs deep.

Yup, I know I sound like a lunatic right now so maybe we should all move on to the next paragraph 🙂

sweet-potato-apple-breakfast-bake-4

The breakfast bake!  I made this from start to finish in my favorite cast iron skillet and I highly recommend you do the same!  I’ve also been known to eat right out of said skillet, especially lately in the mornings when I’m in a rush.

If you’re going to attempt anything like that in your own home, MAKE SURE you use an oven mitt – maybe on both hands.  Just saying!

Or, you can choose to be normal and civilized and put your food on a plate, that will work too.   Either way, lets cook!  And eat!  And be happy and healthy 🙂

Sweet Potato Apple Breakfast Bake {Paleo & Whole30}sweet-potato-apple-breakfast-bake-5

Sweet Potato Apple Breakfast Bake {Paleo & Whole30}

This sweet potato apple breakfast bake is Paleo and Whole30 friendly, with no added sugar and perfect when you crave a sweet, comforting yet healthy breakfast!
Author: Michele
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast/brunch
Cuisine: Paleo &amp, Whole30
Servings: 4 -6 servings
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Leave a review
4.72 from 32 votes

Ingredients

  • 1 large sweet potato peeled and shredded (either grated by hand, or use a food processor)
  • 1 large pink lady apple my favorite! peeled and shredded
  • 2 tbsp coconut oil for cooking
  • 1/8-1/4 tsp fine grain sea salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 eggs whisked
  • 1/2 cup coconut milk full fat
  • 1/4 cup raisins optional
  • chopped pecans optional

Instructions

  1. Have all your ingredients ready to go before beginning. You can make this recipe all in one skillet, or, transfer to a baking dish when it's time to bake*
  2. Preheat your oven to 400 degrees and heat a medium skillet* over medium heat and add the coconut oil to the pan. Add the shredded sweet potatoes to the pan and cook until they begin to soften and brown, then add the shredded apples, salt and spices.
  3. Continue to cook over low-med heat about 5 minutes, then add the whisked eggs and coconut milk to the skillet** and mix to combine. Stir in the raisins, spread the mixture out evenly in the skillet, then sprinkle chopped pecans over the top.
  4. Bake in the preheated oven for about 10 minutes, or until the eggs are set and beginning to brown.
  5. Enjoy!

Recipe Notes

*I love this cast iron skillet for one-pan recipes
**If transferring to a baking dish for the oven, transfer right before adding the eggs and coconut milk

Nutrition

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used for My Sweet Potato Apple Breakfast Bake:


Paleo and Whole30 sweet potato apple breakfast bake that's a naturally sweet, simple, comforting and healthy one-skillet breakfast

Naturally sweet #paleo Sweet Potato Apple Breakfast Bake #whole30 #fitfluential

Click To Tweet

Want more Whole30 friendly breakfast ideas?  Try one of these!

Sweet Plantain Apple Bacon Breakfast Hash

Sweet Potato Bacon Kale Hash 

Sweet Potato Bacon Egg Muffins

Sausage Pizza Egg Muffins

Sweet Paleo & Whole30 breakfasts on the web:

Sweet Potat-“oats”

Breakfast Pumpkin Custard

Tell Me!

Favorite kitchen gadgets/tools?  

Do you prefer sweet or savory breakfasts?  What does your family like?

Michele

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

You Might Also Like...

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

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Reader Reviews & Comments

  1. meredith (The Cookie ChRUNicles) says

    October 12, 2016 at 5:28 am

    i want to make this asap! I don’t know if I have coconut milk in the pantry – do you think I would be fine with almond?

    Reply
    • Michele says

      October 12, 2016 at 6:13 am

      I think? Less creamy maybe? Stick together less? It would taste fine though!

      Reply
      • Randi says

        January 13, 2017 at 6:48 pm


        I just made it with unsweetened cashew milk since I don’t like coconut milk. I warmed it up and added a tablespoon of ghee for fat. It’s awesome! It stuck together just fine and wasn’t dry at all; had great texture. 🙂

        Reply
        • Michele says

          January 13, 2017 at 10:48 pm

          Great! Glad to hear that sub worked out 🙂

          Reply
      • Heather says

        December 29, 2017 at 9:45 am

        I am slowly getting back to Paleo this coming New year…I didn’t have coconut milk so I just used 2% milk with a splash of heavy cream. But I will slowly stock my pantry with all the essentials….Thank you for the recipe.

        Reply
    • Lacey says

      December 24, 2017 at 2:17 am

      I am dairy free bit allergic to nuts and coconut. Could i omit and use a dash of vanilla? Or use apple sauce?

      Reply
      • Michele says

        December 24, 2017 at 11:08 am

        That might work out, let me know how it goes!

        Reply
  2. Megan @ Skinny Fitalicious says

    October 12, 2016 at 7:13 am

    Those sounds so good! Skillet pies and cakes are definitely my thing lately, but its nice to have something not overly sweet.

    Reply
  3. Meghan@CleanEatsFastFeets says

    October 12, 2016 at 10:04 am

    I would marry my coffeemaker if I wasn’t already taken. I like it more than wine these days.

    Also oven mitts are a must. I can’t tell you how many times I burned my hand when I forgot the cast iron skillet was in the oven and not just on the stove. Oops.

    Reply
  4. Julie says

    October 12, 2016 at 10:29 am

    On the Eggs, you don’t cook them like scrambled eggs correct? I’m a little confused? This will be going into a baking dish once the sweet potatoes and apple have cooked for me.

    Reply
    • Michele says

      October 12, 2016 at 12:21 pm

      If you do this all in one skillet, you whisk the eggs and coconut milk before pouring into the skillet and mixing with the sweet potato/apple mixture. If you don’t have an oven proof skillet I recommend combining the whisked eggs and coconut milk in a bowl, then combined both mixtures before transferring to a baking dish. You’re not scrambling the eggs in the pan.

      Reply
      • Angela says

        January 20, 2017 at 2:59 pm

        Hi! Would you recommend 8×8 pan if we dont have a skillet?

        Reply
        • Michele says

          January 20, 2017 at 3:42 pm

          Yup I think that would be the closest match, hope you like it 🙂

          Reply
      • Lori says

        October 22, 2017 at 5:59 am

        How many eggs, they’re not listed in the recipe

        Reply
        • Michele says

          October 22, 2017 at 4:46 pm

          2 eggs, whisked, as listed

          Reply
      • Tia says

        October 23, 2017 at 7:33 pm

        Hi Michelle,

        What size skillet are you using? I have a 12 inch. Is that too big?

        Reply
      • Kristen Taylor says

        January 12, 2018 at 11:23 am

        What size baking dish if we are transferring?

        Reply
  5. Amanda @ .running with spoons. says

    October 12, 2016 at 10:59 am

    I definitely wouldn’t be able to survive (as easily) without my blender. From smoothies, to sauces, to muffins, to bars, it basically makes 75% of the recipes I put up on Spoons 😆 I might have said coffee maker, but I’m flirting with instant these days 😉

    Reply
  6. shannonschell68 says

    October 12, 2016 at 11:01 am

    Hi Michelle!

    Are the eggs the star here or just a binder for the other ingredients? I ask because my daughter doesn’t “do eggs”, but does like sweet potatoes. If the SP shreds are the star, I think I could make this work for breakfast with a chicken/apple sausage on the side.

    Thanks!

    Reply
    • Michele says

      October 12, 2016 at 12:18 pm

      Yes they’re more of a binder that make this a “bake” rather than a mash or porridge sort of thing.

      Reply
  7. Catherine says

    October 12, 2016 at 3:10 pm

    Looks so good! Have to admit that I miss your WIAW though!! 🙂

    Reply
    • Michele says

      October 12, 2016 at 3:35 pm

      I think I’m rebelling because I did them for so long! I’ll have to get it together and remember to take pictures again, maybe 1x month 🙂

      Reply
  8. Bethany @ athletic avocado says

    October 12, 2016 at 5:43 pm

    This is such an amazing whole 30 breakfast idea! Ii almosts looks cake like!

    Reply
    • Michele says

      October 13, 2016 at 10:21 am

      So hard to find sweet whole30 breakfast ideas. Something I need to work on!

      Reply
      • Lauren Beth says

        November 28, 2016 at 12:21 am


        So I just made this, I doubled it, added 1 Tbs. Coconut sugar, 2 Tsp. Vanilla, and sprinkled a mixture of a tiny bit if coconut sugar and cinnamon on top (sorry to butcher some of the health aspect, I’m pmsing!) And it’s TO DIE FOR! LOVE. Thank you, will be all over your blog from here on. Xoxo

        Reply
        • Michele says

          November 28, 2016 at 7:12 am

          Sounds yummy! Glad you liked it 🙂

          Reply
  9. Lindsay Cotter says

    October 13, 2016 at 9:15 pm

    Love how quick and easy this is! And the flavors are perfect for fall!

    Reply
    • Michele says

      October 15, 2016 at 10:12 am

      All about fall! Hope it’s gotten cooler for you guys 🙂

      Reply
  10. Laurie says

    October 22, 2016 at 3:53 pm

    You have some wonderful recipes, but so many ads on your blog that I can’t read the recipes. It’s very, very annoying!

    Reply
    • Michele says

      October 22, 2016 at 5:05 pm

      Apologies! Let me know if there is a specific ad you can’t x-out that’s blocking the recipes and I’ll look into removing it. Thanks!

      Reply
  11. Kate says

    October 24, 2016 at 11:49 am

    This looks so good, but I am unable to eat apples. Do you think it could work with another fruit? Any suggestions? Thanks!

    Reply
    • Michele says

      October 24, 2016 at 5:11 pm

      Anything that can be shredded or grated would work, maybe pear? Otherwise you can use all sweet potato instead.

      Reply
  12. Lindsey says

    October 28, 2016 at 12:09 pm

    Delicious recipe! Mine did not come out as visually appealing as yours did, but the flavor is wonderful and it is a nice change from the eggs and sausage standard. Thanks for sharing!

    Reply
    • Michele says

      October 28, 2016 at 1:28 pm

      Glad you liked it! Definitely a nice change for a touch of sweet 🙂

      Reply
  13. Alex says

    October 30, 2016 at 12:05 am

    I added more coconut milk thank called for on accident, will it ever harden up? I have cooked it 20 minutes so far.

    Reply
    • Michele says

      November 2, 2016 at 9:40 pm

      Hope it still tasted okay?

      Reply
  14. Magda says

    November 14, 2016 at 2:39 pm

    I wonder if this would work baked in little individual muffin tins! I’m going to try it and see what happens!

    Has anyone frozen the leftovers? I imagine this might make 8 muffins with a 2-muffin serving, and I don’t want them to go bad.

    Reply
    • Michele says

      November 14, 2016 at 10:46 pm

      I hope it works! This recipe is so forgiving I don’t see why it wouldn’t 🙂

      Reply
  15. Julie says

    November 19, 2016 at 1:13 pm

    Can this be prepared ahead then brought to room temp and then baked?

    Reply
    • Michele says

      November 20, 2016 at 4:41 pm

      I would say yes with the exception of the egg, just whisk in the egg right before baking.

      Reply
  16. Karilyn Sanders says

    November 29, 2016 at 12:21 pm

    I would love to see more photos of your cooking process here. When you say “grated”, how big should the grated pieces be? Would it be ok to use applesauce instead of grated apples? I think I grated the sweet potato too thick, and the apple too thin. Couldn’t really taste the apple. I want to try again soon and see if I can make it resemble yours better ?

    Reply
    • Michele says

      November 29, 2016 at 12:30 pm

      Thanks for the feedback about more photos – definitely something I’m working on for future recipes! As for the grating, I used the same size for both but since the apple has a higher water content it can get “lost” in the sweet potato if that makes sense. I think applesauce would be too mushy for this since it’s already cooked but if you were to try, I’d say to mix it in near the very end right before baking when you mix the egg and coconut milk in. Hope if works next time!

      Reply
  17. Pauline says

    December 16, 2016 at 5:24 pm


    Thanks for this recipe!!!! It is awesome and so healthy! I’m amazed at how sweet it is and I don’t even add the raisins! Sweet Potatoes vary so much in size, I’m curious, how many cups of grated sweet potato are you using in your recipe? Thanks again!

    Reply
    • Michele says

      December 17, 2016 at 9:49 am

      Hi, glad you like this! I’m actually not sure what the measurement is after grating, it’s a pretty forgiving recipe so size variance shouldn’t matter much. Hope that helps!

      Reply
  18. Joan says

    January 7, 2017 at 10:31 am

    I was a little skeptical about making this, however I was pleasantly surprised! It was amazing! We will definitely be making this again!

    Reply
    • Michele says

      January 7, 2017 at 9:16 pm

      Awesome! So happy you liked it 🙂

      Reply
  19. Julianne wilhelm says

    January 7, 2017 at 1:19 pm

    I made this morning and it tasted like thanksgiving! Except…I’m thoroughly convinced it’s impossible to grate a raw sweet potato!

    Reply
    • Michele says

      January 7, 2017 at 9:14 pm

      Haha I used to do it occasionally before I got my food processor! Now I just use the shredding attachment and it’s done in a minute. Glad you liked it!

      Reply
    • Terri Thompson says

      November 12, 2018 at 4:41 pm

      I agree!! Just like thanksgiving!!

      Reply
  20. Clara says

    January 13, 2017 at 9:20 am

    Do you think if I prepped this on Sunday, would it keep all week for breakfasts?

    Reply
    • Michele says

      January 13, 2017 at 10:51 pm

      Hmm, I think it would be fine for 4-5 days. I never kept it more than about 3 myself (just because we ate it all) so I’m not sure how the texture would be affected sitting all week.

      Reply
    • Chelsea says

      January 12, 2019 at 2:55 pm

      Mine was tasty Sun-Sat.

      Reply
  21. Janneke says

    February 1, 2017 at 5:46 am


    Hi,

    I have made this delicious dish! I have leftovers.. i was wondering if i can freeze my left overs?

    Looking forward to hear from you.

    Reply
    • Michele says

      February 2, 2017 at 3:11 pm

      I haven’t tried it but I don’t see why it wouldn’t work!

      Reply
  22. Christine says

    February 4, 2017 at 3:56 pm


    Love the recipe! Just tried it, absolutely delicious!! Question: How did you get yours to be so smooth looking? My still looked like shredded pieces of apple and sweet potato.

    Reply
    • Michele says

      February 4, 2017 at 8:19 pm

      Glad you liked it! I’m thinking just a finer grate? No biggie 🙂

      Reply
  23. Anthony says

    February 5, 2017 at 1:01 pm


    In Sept. I was blending ALL my food and could barely eat. Doctors didn’t and still don’t know why. What saved me was the GAPS & PALEO diets. After seeing and saving several recipes, I noticed after a while that most of my favorites come from you. Thank you for being a part of my recovery and making the transition easy and delicious. God bless you! ?

    Reply
    • Michele says

      February 5, 2017 at 4:46 pm

      That’s great, so happy to help out! Glad you are recovering well with Paleo 🙂

      Reply
  24. Mary says

    February 19, 2017 at 4:42 pm

    I tried the recipe and it looks nothing like the picture. After 10 minutes of cooking everything is not cooked and after 20 minutes it’s getting better? Did anyone else have this issue?

    Reply
    • Michele says

      February 19, 2017 at 9:29 pm

      Are you using a cast iron skillet or a baking dish? I’m thinking perhaps the oven temperature is running cooler for you, it shouldn’t seem completely uncooked. That said, the final product is not a bread like consistency, but rather more of a pudding/pie.

      Reply
  25. Sharon says

    February 21, 2017 at 10:25 am


    I made this last night and warmed up for breakfast this morning. It was a nice change from eggs.I will make it again. It has a nice cinnamon flavor and adding pecans really made the dish. Don’t expect it to be like a sweet cake, but it does have a bit of sweetness from the apple/potato/milk. I did not have coconut milk and used almond. That may have resulted in a less creamy texture? Mine didn’t look like yours. The sweet potato was still in it’s shredded form,but I don’t think it changed the flavor, just the texture. I’m wondering if it should be cooked longer until it gets to more a mashed form? Thank you for the recipe! it was very good.

    Reply
  26. Tammy says

    March 19, 2017 at 4:01 pm

    Hi! I was just wondering if this recipe actually makes enough for the cast iron pan? And what size? The ingredients do seem like enough for a 10 inch pan. I would love to try it though!

    Reply
    • Michele says

      March 19, 2017 at 4:07 pm

      I actually made this from start to finish in my 8-inch skillet, I think a 10 inch would be too big and you’d just wind up with a thin layer on the bottom. That said you can also make it in an 8″ square baking dish, greasing it first and transferring the skillet mixture to the baking dish before going in the oven.

      Reply
      • Tammy says

        March 19, 2017 at 7:29 pm

        Thank you very much! Now I have another reason to buy a smaller skillet! ☺

        Reply
  27. D'Lanna says

    April 3, 2017 at 9:26 pm

    Delicious! I’m just trying Whole30 for the first time and this was a yummy breakfast for one who prefers more sweet to savory. Baked for 20 minutes (non cast-iron) and came out delicious!

    Reply
  28. Mindy says

    April 3, 2017 at 10:40 pm


    I can vouch for this recipe! I made it today and I love how sweet it is without any added sugar/junk. I made it for my husband and myself, but the kids wanted it too.

    Reply
    • Michele says

      April 4, 2017 at 9:22 am

      Great! So happy to hear you liked it!!

      Reply
  29. Bekah says

    April 9, 2017 at 7:51 am

    My husband is allergic to coconut. What can I substitute for the oil and milk?

    Reply
    • Michele says

      April 9, 2017 at 8:58 am

      To keep it whole30 friendly you could use ghee to replace the coconut oil and almond milk (or another compliant dairy-free milk) instead of the coconut milk.

      Reply
  30. Carol says

    April 25, 2017 at 9:19 am

    Love your recipes but dislike the stories.
    Can you share recipe first?

    Reply
    • Michele says

      April 25, 2017 at 10:53 am

      I like to write the text for the post first to give some background and also provide tips for the recipe itself. Of course not everyone who visits will want to read all of it but it’s easy enough to scroll through a few paragraphs to see the recipe.

      Reply
  31. Julia says

    April 27, 2017 at 6:27 pm

    I made this and it was delicious! It did seem to come out mushy, any recommendations for making it less mushy it is that the consistency of the dish? Either way I am making it again ? thank you!

    Reply
    • Michele says

      April 28, 2017 at 6:03 am

      I would say it is sort of mushy, but to keep it “together” more you could try removing excess water from apples and sweet potatoes and also perhaps adding an extra egg to bake it with? Just a thought, I would go with removing water first and see how that goes.

      Reply
      • Julia Stickels says

        April 28, 2017 at 9:22 am


        Great idea, I will give that a try. 🙂

        Reply
      • Joy Schoenberger says

        June 5, 2017 at 8:05 am

        My apples were small, and I still used only one, so mine didn’t come out too mushy. If using a large apple, maybe you could squeeze it in cheesecloth after grating but before cooking?

        Reply
        • Michele says

          June 5, 2017 at 1:23 pm

          Good tip!

          Reply
  32. Julia says

    April 27, 2017 at 6:28 pm


    I made this and it was delicious! It did seem to come out mushy, any recommendations for making it less mushy it is that the consistency of the dish? Either way I am making it again!! Thank you

    Reply
  33. Jeanette says

    May 11, 2017 at 12:22 pm

    In your experience, does the canned coconut milk work better? I used the refrigerator kind. While it was still quitegood, it didn’t appear to have the same texture. So, I’m curious…

    Reply
    • Michele says

      May 11, 2017 at 1:07 pm

      Canned coconut milk is very thick and creamy and definitely adds to the texture! Blend it to a smooth consistency before adding, since it often separates in the can.

      Reply
      • Jeanette says

        May 11, 2017 at 1:11 pm

        I’ll try it, thanks!

        Reply
      • Salpi V. says

        June 29, 2018 at 7:01 pm

        Michele: Can you please clarify/confirm that the recipe, as you have formulated it, clearly calls for coconut milk from the CAN and not the kind from the fridge (i.e. the “almond milk”, “cashew milk” breeds). I’ve been curious about this since I’ve been reading Whole 30 and related recipes which call for coconut milk. I inferred that they/you mean the kind in the can, because the specification “full-fat” would only make sense if we’re talking about the canned kind. I’m sure many people (e.g. the ones on this tread who aren’t achieving a satisfying texture) are having this same confusion— “coconut milk” is ambiguous and could mean either the fridge milk or the canned milk. Could you please verify which kind you used in the original recipe? Thanks, I appreciate it. I plan on making this today or tomorrow.

        ps. your writing is so funny and quirky, i love it

        Reply
        • Michele says

          June 30, 2018 at 8:31 pm

          Hi! I used canned full fat 🙂

          Reply
  34. Samantha says

    May 27, 2017 at 11:43 pm

    We loved the recipe! We doubled it to make more for the week, except it never hardened just stayed moosh the whole entire time. We cooked it for almost an hour, is it suppose to harden any?

    Reply
  35. Joy Schoenberger says

    June 5, 2017 at 8:02 am


    Just made this. I don’t have a cast iron skillet, so I used a regular skillet to cook the sweet potato and apples, then transferred to a 9×9 baking dish for the rest. It worked out great. Delicious!!! Thanks for sharing!

    Reply
    • Michele says

      June 5, 2017 at 1:23 pm

      Happy you liked it!!

      Reply
  36. Krissy says

    June 14, 2017 at 3:00 pm


    I love this recipe! However, it really should not be considered “Whole 30” as it is not in keeping with the concept behind this way of eating. Sweet recreations are not Whole 30-approved recipes. Whole 30 supports 3 meals a day with a specific amount of protein, fat, veggie and fruit per meal. No snacking or sweet alternatives, even with approved ingredients! And Whole 30 definitely does not support giving into sweet cravings or foods we find “comforting” as one of the main goals of your 30 days is to avoid feeding our “sugar dragon” and change our relationship with food in a more appreciative way! Just something to think about!

    Reply
    • Michele says

      June 14, 2017 at 4:14 pm

      Glad you like the recipe, however I have to disagree with you completely on the other part of your comment. While I totally get the concept of SWYPO, this recipe is not recreating traditional junk or even sweet food in any way – just combining veggies and fruit and baking it into something you can eat for breakfast, portioned however you see fit, with other components such as veggies, eggs, whatever. I’ve seen many people on Whole30 tag my recipe showing a plate where they have a portion of this along with sautéed spinach, eggs, even green salad. I agree that things like chia pudding, banana ice cream and anything in pancake or waffle form doesn’t meet Whole30 guidelines for emotional component of the program. That said, literally ANYTHING can be “abused” on whole30 (nut butter, dates, etc) and if this type of recipe puts someone at risk that way then they can simply avoid – doesn’t mean it can’t be a part of Whole30 for others.

      Reply
  37. Lucy says

    June 26, 2017 at 11:36 am

    what size cast iron skillet should I use for this recipe?

    Reply
    • Michele says

      June 26, 2017 at 12:05 pm

      An 8 or 9″ will work, or an 8″ baking dish 🙂

      Reply
  38. Bonnie says

    August 4, 2017 at 8:28 am

    I made this in the oven doing everything as directed and after 10 minutes it came out still quite gooey and mushy. I put it back in for another 25 minutes and it came out still quite moist, more like a sweet potato frittata. Tastes delicious, just not sure what I did to make it so it it’s not baking the same. Any thoughts?

    Reply
    • Michele says

      August 4, 2017 at 10:28 am

      It doesn’t wind up like a cake, it will stay a bit frittata like, however if you want to reduce moisture for next time you can squeeze all the water you can manage out of the apples and sweet potatoes, even after sautéing, that should help!

      Reply
  39. Sarah says

    August 23, 2017 at 8:04 pm

    I just wanted to say I LOVE this recipe, and since my first Whole30 I’ve made it almost once a week regardless of how I’m eating. I alternate between sweet potato and squash “noodles” sometimes I use an extra egg, always dump a bunch of extra spices in it and put coconut flakes on top too!! It’s so flexible!!! Also great with a splash of almond and vanilla extract sometimes! Seriously, one of the best, flexible, easy recipes I have yet to tire of!!

    Reply
    • Michele says

      August 23, 2017 at 9:20 pm

      Amazing! So happy to hear you like it 🙂

      Reply
  40. Jennifer says

    September 21, 2017 at 9:06 am

    Is this something that can be made with precooked sweet potatoes? Or does it have to be raw?

    Reply
    • Michele says

      September 22, 2017 at 12:35 pm

      It would definitely be softer, more of a pudding with cooked sweet potatoes, haven’t tried it. The flavor would be fine though 🙂

      Reply
  41. Lina says

    September 27, 2017 at 8:44 am


    I have never posted a comment before but I have to this time. What a fantastic recipe! This makes doing The Whole 30 so much more manageable, a game changer for sure. I will be using this post Whole 30 and for many breakfasts to come. It gives me the energy I need to get through the morning and I don’t feel hungry until lunch. Delicious, and the house smells fantastic! Thanks for coming up with this gem!

    Reply
  42. Penny says

    September 27, 2017 at 12:08 pm

    Hi Michele, quick question. I am egg intolerant and am not eating any at this time. I have read the comments and seen where the consistency of this dish is not cake like or such, so in your opinion, do you think flax eggs would work? I read where the eggs act as a binder only; so I was thinking that this may work. This sounds delish and I am looking for breakfast options since I am also off all wheat and dairy as well.

    Reply
  43. Michelle says

    September 30, 2017 at 7:21 am

    Hi there! I’m excited to try this! You mentioned you use the shredder attachment to your food processor for grating the sweet potato/apple. Can you recommend a food processor? I don’t have one and would love to stop grating my knuckles! Thanks!

    Reply
    • Michele says

      September 30, 2017 at 1:33 pm

      Hi! I have a kitchenaid 13 cup food processor, which is what I use for any of my recipes involving shredding, pureeing dates and cashews and anything else. Here is a link to the one I have: http://amzn.to/2x5xLoa

      Reply
  44. Kristen Manning says

    October 25, 2017 at 10:58 am


    I tried this and loved it but my didn’t come out as thick. What size skillet did you use?
    Also how long should it last in the refrigerator?

    Reply
  45. Ashley says

    November 7, 2017 at 1:30 pm


    This took a lot longer than 10 minutes to fully bake for me. It was closer to 30 minutes. I also used sweet potatoes out of the fridge and transferred everything to an oven save dish so that may have been the cause of the delay.

    Reply
    • Michele says

      November 9, 2017 at 9:39 am

      I think transferring it from the hot skillet impacts the baking time. I’ll make a note of that in the recipe!

      Reply
  46. Susan says

    November 13, 2017 at 7:50 pm


    This is so good, I never used coconut milk before. Didn’t know I needed to stir it until after I scooped it into the skillet. Oh well it didn’t hurt it any. Yum, will be making again!

    Reply
    • Michele says

      November 15, 2017 at 5:02 pm

      Glad it worked out!

      Reply
  47. Ali says

    December 1, 2017 at 10:35 pm

    How late is a “large” sweet potato, because, uh, I just shredded mine and it gave me 588g and 6 cups’ (slightly packed) worth

    Reply
  48. Ali says

    December 1, 2017 at 11:39 pm

    How *large is a “large” sweet potato, because, uh, I just shredded mine and it gave me 588g and 6 cups’ (slightly packed) worth, which seems like way too much and that it would throw off the recipe

    Reply
  49. Chris Cooley says

    January 2, 2018 at 11:25 pm


    This is Ahhhh-mazing!!! I’ve been trying to find something Whole30 compliant that was not based in eggs and this is perfect! I can see how easily I will be able to adjust the basic recipe based upon the ingredients I may have on hand and still have a great end breakfast! Thanks for sharing—-and not having exact measurements! ?

    Reply
    • Michele says

      January 3, 2018 at 5:05 pm

      I’m so thrilled you liked it!

      Reply
  50. Klara says

    January 3, 2018 at 5:42 pm

    can you substitute chia or flax eggs for the egg?

    Reply
    • Michele says

      January 4, 2018 at 5:22 pm

      I haven’t tried that, but I think it may work pretty well 🙂

      Reply
      • KLara says

        January 5, 2018 at 5:35 pm

        I will have to try and let you know

        Reply
        • shan says

          July 29, 2018 at 8:12 pm

          @klara did you try the flax egg?

          Reply
  51. melody Gonzalez says

    January 11, 2018 at 7:54 pm

    Can you make this in a 13×9?? I’d like to double it and not have to make it twice.
    Thanks!!!

    Reply
  52. Jen says

    January 15, 2018 at 1:09 am

    Approximately how many cups of grated sweet potatoes?

    Reply
  53. Lisa Griffin says

    January 16, 2018 at 7:54 pm


    Loved this recipe!!!! Do you think canned pumpkins would work instead of sweet potato? I only ask bc sometimes I’m so tired of sweet potatoes and I have yet to work pympkin into my diet. If so, how much canned pumpkin if you had to guess? Maybe 1/2 can?? Thanks!!!!

    Reply
    • Michele says

      January 17, 2018 at 1:37 pm

      I definitely think it could work but I’m not sure what amount, you could try 1/2 can and see how that comes out, adding a bit more if you need.

      Reply
  54. Anne says

    January 18, 2018 at 12:37 pm

    Hi Michelle, does the cooking time need to increase if you’re using a baking dish? At 10 minutes mine still looked raw and not set. It has been in for closer to 20 now and still not loving the constisency of it. It is still really runny.

    Reply
    • Michele says

      January 18, 2018 at 2:51 pm

      Yes I would think the baking time would need to increase but it shouldn’t be longer than 20 mins. I’m thinking more water needed to be squeezed from the apples or things needed to be cooked a bit more before baking.

      Reply
      • Anne says

        January 22, 2018 at 1:59 pm

        Hi Michelle, that is not included in the directions. Is this something you recommend? I know I do in other sweet potato recipes. But I didn’t this time.
        Thanks, great recipe btw

        Reply
        • Michele says

          January 23, 2018 at 12:14 pm

          I didn’t squeeze out water from the sweet potatoes but rather from the apples. Thanks for the heads up 🙂

          Reply
  55. Jennifer says

    January 28, 2018 at 9:03 pm


    I made this bc it looked so good! It was a fail for me. The eggs never puffed up. Is it really only two eggs? It was like there wasn’t enough egg. It wasn’t edible. 🙁

    Reply
    • Michele says

      January 31, 2018 at 2:36 pm

      Sorry it didn’t work out! This really isn’t an egg dish, they’re just to help bind the other ingredients a bit. Not for everyone.

      Reply
  56. Cinnamon Zone says

    February 14, 2018 at 1:36 am

    I have not used a mix of sweet potatoes, apples and coconut milk before. It will definitely be something different to try out for breakfast. I like the inclusion of the spices and fruit and nuts which gives the bake some added flavors and textures.

    Reply
  57. Susan Hampton says

    March 11, 2018 at 7:43 pm


    Am doing Whole30 and needed to find something new for breakfast. I try a lot of recipes in general and don’t always comment, but couldn’t wait to comment on this one! It is absolutely delicious! Reminds me of sweet potato casserole at Thanksgiving. In fact, I just might sub this next year. Definitely a recipe that will become a staple in our house! AND you now have me cooking with coconut milk – as a non-coconut lover (except in shampoo!) something I never thought I’d do. Thanks!

    Reply
    • Michele says

      March 13, 2018 at 3:12 pm

      Oh that’s incredible to hear! And so true about the coconut milk, most of the time the flavor is hidden 🙂

      Reply
  58. karen peters says

    March 30, 2018 at 2:45 pm


    This was so delicious! I made it pretty much as written and had it for breakfast for several days. Totally satisfied my cravings for carbs in the morning and was very satisfying. Was not hungry till lunch. I plan to make it again today but will add nuts and raisins into the mix before baking as I think I would prefer them incorporated into it rather than sitting on top. Really yummy and I so appreciate your sharing your recipes. They are helping me get through the Whole30 diet w/o feeling deprived.

    Reply
  59. Audrey says

    April 22, 2018 at 8:33 pm


    This became a staple during my Whole30 last month. I used leftover baked sweet potato instead of grating it, and I added it to the other ingredients with sauteed diced apples. I also had to bake it in ramekins because I did not have a cast iron skillet available. After Whole30, I played around with the recipe and added 1/2 tsp vanilla, 1/4 cup of almond flour, and 1T of coconut flour to absorb some of the liquid to make it more of a treat. It is now my go-to breakfast for Saturday mornings making it my weekend splurge. Thanks for sharing!

    Reply
  60. Patricia says

    May 17, 2018 at 1:51 pm


    Hi,I just made this in a 9 inch baking pan. Smaller would probably be better it was very thin. It also took about 20 minutes? Maybe because the pan wasn’t hot like the skillet would be. The eggs were firm but not browning so I took them out around 22 minutes. Should I have left it in longer? It looks like you might have sprinkled something on yours. Cinnamon?

    Reply
    • Michele says

      May 21, 2018 at 9:39 am

      I do think making it in the skillet cuts down the baking time since the skillet is already hot. I think as long as the eggs firmed up that’s totally fine. You can also add cinnamon or whatever spices you like 🙂

      Reply
  61. Chantal says

    May 29, 2018 at 5:28 pm


    I made this and loved it!

    Reply
    • Michele says

      June 1, 2018 at 10:24 pm

      So happy you enjoyed it!

      Reply
  62. Christina says

    July 30, 2018 at 12:36 pm

    What’s the nutritional information on this?

    Reply
  63. Carrie says

    September 8, 2018 at 10:30 am

    Would this freeze well after baked?

    Reply
  64. Darla says

    September 14, 2018 at 9:47 am

    Would the Sweet Potato Apple Breakfast Bake freeze well? Maybe it could be frozen before baking? Also, I can’t seem to find the nutrition information.

    Reply
  65. Tara says

    September 15, 2018 at 7:47 pm


    First of all, this was amazing! My 5 year old thought it was dessert it was so good. But I was wondering if Adding a little almond flour might make it more like a cake consistency? Thoughts?

    Reply
  66. Denise says

    September 16, 2018 at 2:37 pm


    It’s really good flavor, but mine didn’t seem to set as well as your picture. I’ll make again though.

    Reply
    • Michele says

      September 16, 2018 at 8:45 pm

      Sounds good! It’s definitely soft/pudding like 🙂

      Reply
  67. Venita says

    October 2, 2018 at 8:29 pm


    Love love love this receipe. Fall is in the air and this is perfect with a cup of coffee while snuggled up around my patio fireplace!

    Reply
  68. Joyce says

    November 11, 2018 at 11:16 am


    Hi & thank-you for the recipe, Michele. I’m on a Paleo path & so needed a change from eggs. This is a delicious, healthy alternative. I made the mistake of starting out using a large cast iron skillet. I’m guessing this recipe would work best in a 8-10″ skillet? I ended up putting it into a 9″ round cake pan @ the last minute & it came out pretty flat (but tasted great). As others (& Michele) said, it does not come out looking like cake. It’s like pudding. I love nutmeg, so doubled it (use the nut though, so not sure if that changes the strength). Next time I think I’ll double the recipe. The pecans add so much, I’d recommend using! I will love having this in my rotation.

    Reply
    • Michele says

      November 12, 2018 at 5:05 pm

      I’m so thrilled you enjoyed this! I think I used an 8″ skillet for this one 🙂

      Reply
  69. Terri Thompson says

    November 12, 2018 at 4:52 pm


    Finishing up Whole 30 and looking for some exciting and new flavors! LOVED this recipe! Easy, spot on directions, flavor awesome!! Served with Whole30 sausage for a great and satisfying bfst! Used 10’ Cast iron! Worked perfectly! Thanks so much!

    Reply
  70. Talitha says

    December 19, 2018 at 6:46 pm

    Hi! I love this recipe! Could I do any prep the night before so this is easy to throw in the oven the next morning?

    Reply
  71. Brandie says

    January 12, 2019 at 11:28 am


    Omg this was delicious!! Made this and paired with homemade sausage. Party in my tummy. Thank you for this recipe.

    Reply
  72. Natalia Hoft says

    January 28, 2019 at 3:10 pm

    Hi! We made this over the weekend for the second time and it was delicious! I am trying to keep track of my calorie intake, and was wondering what the nutrition facts are? Thank you!

    Reply
  73. Natalia says

    January 28, 2019 at 3:12 pm

    Hi! We made this for the second time this weekend and it was delicious! I am trying to keep track for my calorie intake and was wondering what the nutrition facts for this dish?

    Reply
  74. Jean Rasmussen says

    January 30, 2019 at 1:20 pm

    What is the calories for one serving if you cut into 6 slices?

    Reply
  75. Mary Beth says

    February 5, 2019 at 11:49 am


    Delicious and easy to make. This recipe is a keeper.

    Reply
  76. Dana says

    January 12, 2017 at 2:25 pm


    This is a delicious recipe. I get tired of eggs. I know this has eggs in to but you can’t tell it is so good.

    Reply
  77. Michele says

    January 12, 2017 at 8:17 pm

    I know what you mean! The eggs sort of hide and the sweet flavors stand out. So glad you liked it!

    Reply
  78. Katrina McCaslin says

    September 4, 2017 at 11:16 am

    Is there a trick to keeping the eggs from scrambling when you add them and mix in? I whisked the eggs, mixed with coconut milk, and then added to the skillet. Do you remove from heat for awhile prior to adding?

    Reply

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