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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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!
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.
Great idea, I will give that a try. 🙂
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?
Good tip!
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
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…
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.
I’ll try it, thanks!
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
Hi! I used canned full fat 🙂
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?
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!
Happy you liked it!!
I’m two weeks into whole 30 and absolutely loved this recipe. It was such a refreshing change from the eggs and greens I’ve been doing for breakfast. Next time I will probably pair with a couple of strips of turkey bacon and add an extra egg for the protein. Do you know the macros on it as written? Thank you!
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!
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.
A couple problems with this:
You specifically say that it’s for when you’re craving something sweet. When you’re doing Whole30 and ‘craving something sweet’ the VERY LAST thing you should do is look for something sweet. It will only hinder attempts to get rid of the craving. Don’t FEED it! Part of Whole30 is getting rid of habits like this.
You don’t mention that it’s not a meal, it’s a side dish to be accompanied by appropriate portions of protein and probably more veg and fat.
what size cast iron skillet should I use for this recipe?
An 8 or 9″ will work, or an 8″ baking dish 🙂
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?
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!
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!!
Amazing! So happy to hear you like it 🙂
Is this something that can be made with precooked sweet potatoes? Or does it have to be raw?
It would definitely be softer, more of a pudding with cooked sweet potatoes, haven’t tried it. The flavor would be fine though 🙂