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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Can you make this in a 13×9?? I’d like to double it and not have to make it twice.
Thanks!!!
Approximately how many cups of grated sweet potatoes?
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!!!!
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.
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.
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.
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
I didn’t squeeze out water from the sweet potatoes but rather from the apples. Thanks for the heads up 🙂
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. 🙁
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.
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.
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!
Oh that’s incredible to hear! And so true about the coconut milk, most of the time the flavor is hidden 🙂
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.
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!
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?
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 🙂