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 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!
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.
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!
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
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?
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.
I think transferring it from the hot skillet impacts the baking time. I’ll make a note of that in the recipe!
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!
Glad it worked out!
How late is a “large” sweet potato, because, uh, I just shredded mine and it gave me 588g and 6 cups’ (slightly packed) worth
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
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! ?
I’m so thrilled you liked it!
can you substitute chia or flax eggs for the egg?
I haven’t tried that, but I think it may work pretty well 🙂
I will have to try and let you know
@klara did you try the flax egg?