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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Tastes great! I did everything as instructed in the recipe (I just transferred to a baking dish instead of cooking in skillet) but it didn’t seem to set as in the picture. What could I have done wrong?
After cooking, should this be refrigerated or can it sit on the counter for a few days?
This is delicious!!! The hardest part is lugging the Cuisinart down from the shelf.I used a regular skillet and probably a “medium” sweet potato. It’s so good and a nice change from eggs or banana for breakfast. I’m trying to stop eating it but it’s very tempting!
I am doing a plant based Whole 30. I made this and loved it! Changes: Doubled it
Used Ener-G 1 ½ T. substitute for eggs.Did not add additional liquid for this. (My husband doesn’t like flax eggs.)
Substituted dried cranberries for raisins
Put into glass pie pan 9”
Baked 400 for 25 minutes.
YUM!!
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For some reason I can’t rate this recipe but I give it 5 stars. I love it. My grandkids love it. It freezes really well. I quadruple the recipe so I don’t have to make it as often, then bake it in a 9”x13” pan for 30 minutes. I want to try it with mashed sweet potato and unsweetened applesauce just to see if it works. Thanks for this recipe. Did I mention that I love it? I feel like I’m eating Christmas pudding every morning! I do omit the pecans.
It looks so real and it is enough delicious to bring water into the tongue.The way of drawing this sweet potato apple breakfast that makes me easy to have a try by my own.Thanks for sharing.
Delicious! I didn’t have pecans in the house, but it was very good without! I’ll add next time to get some crunch. I did find it took much longer in the oven, but it might be because I don’t have a cast iron skillet and cooked it in a baking dish. Regardless, it was worth the extra wait!
Delicious! Kinda tastes like pumpkin pie!! I had to bake a little longer than suggested.
Just made this – so delicious. Followed the recipe exactly, but added sliced Aidells chicken and apple sausage. Will definitely be making this frequently. Love your recipes!