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.
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.
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.
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 🙂
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 {Paleo & Whole30}
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
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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*
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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.
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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.
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Bake in the preheated oven for about 10 minutes, or until the eggs are set and beginning to brown.
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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
What I Used for My Sweet Potato Apple Breakfast Bake:
Want more Whole30 friendly breakfast ideas? Try one of these!
Sweet Plantain Apple Bacon Breakfast Hash
Sweet Potato Bacon Egg Muffins
Sweet Paleo & Whole30 breakfasts on the web:
Tell Me!
Favorite kitchen gadgets/tools?
Do you prefer sweet or savory breakfasts? What does your family like?
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This looks so good, but I am unable to eat apples. Do you think it could work with another fruit? Any suggestions? Thanks!
Anything that can be shredded or grated would work, maybe pear? Otherwise you can use all sweet potato instead.
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!
Glad you liked it! Definitely a nice change for a touch of sweet 🙂
I added more coconut milk thank called for on accident, will it ever harden up? I have cooked it 20 minutes so far.
Hope it still tasted okay?
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.
I hope it works! This recipe is so forgiving I don’t see why it wouldn’t 🙂
Can this be prepared ahead then brought to room temp and then baked?
I would say yes with the exception of the egg, just whisk in the egg right before baking.
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 ?
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!
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!
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!
Made this recipe today. It did not look like the picture but the taste was good. In one of your responses to a comment you suggest using an 8″ skillet vs a 10″. It would be helpful to have that information in your instructions.
I was a little skeptical about making this, however I was pleasantly surprised! It was amazing! We will definitely be making this again!
Awesome! So happy you liked it 🙂
I made this morning and it tasted like thanksgiving! Except…I’m thoroughly convinced it’s impossible to grate a raw sweet potato!
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!
I agree!! Just like thanksgiving!!
Do you think if I prepped this on Sunday, would it keep all week for breakfasts?
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.
Mine was tasty Sun-Sat.