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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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.
I haven’t tried it but I don’t see why it wouldn’t work!
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.
Glad you liked it! I’m thinking just a finer grate? No biggie 🙂
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! ?
That’s great, so happy to help out! Glad you are recovering well with Paleo 🙂
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?
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.
I’m having the same issue. Used a cast iron skillet (8 inch) and followed directions to a T. After 20 mins it is still very wet, no way to slice and serve. Pecans are getting burnt too :-(. Wanted to love this, it smells delicious.
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.
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!
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.
Thank you very much! Now I have another reason to buy a smaller skillet! ☺
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!
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.
Great! So happy to hear you liked it!!
My husband is allergic to coconut. What can I substitute for the oil and milk?
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.
Love your recipes but dislike the stories.
Can you share recipe first?
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.