Sweet Potato and Apple Breakfast Bake + Weekly Menu

I got out of bed at 8:45am today. I can’t remember the last time I slept in (mind you, this was after wake-ups to nurse the baby at 12:45am and 5:15am) and I enjoyed every second of it. Of course, upon rising, I asked Mark what time the baby got up – 7:30am! That child hasn’t slept past 6:30am in months (and, ahem, she’s 4 months tomorrow).

She’s 4 months old? Time is whizzing by – sad. 🙁

So, anyway. I got up and immediately started making this Sweet Potato and Apple Breakfast Bake. I found the recipe on Pinterest while perusing Whole30 recipes to keep this 30 days trucking along painlessly (ha!).

It wasn’t hard to make, but a bit time-consuming. It’s the perfect thing to make on a leisurely Saturday morning and also the perfect thing to reheat in the days ahead.

There’s nothing carb-y about it (carb-y in the pancake and waffle kind of carb-y) and it’s just mildly sweet. But with bursts of sweetness from the raisins and a bit of a crunch from the walnuts, this breakfast bake is money. It was even husband-approved!

As I sipped my Whole30 approved coconut milk and cashew milk latte while eating this fruit and veggie-filled breakfast, I was begrudgingly sharing bites with the toddler. She’s like a little bird – she says, “Bite!” and then sits there with her mouth wide open. Good thing she’s cute…I want leftovers for this week!


5.0 from 1 reviews
Sweet Potato and Apple Breakfast Bake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 2 sweet potatoes, peeled and grated/shredded
  • 2 large apples, peeled and shredded
  • 2 Tbsp coconut oil
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 4 eggs
  • 1 cup full-fat canned coconut milk
  • ½ cup raisins* (I used golden raisins)
  • ½ cup walnuts, chopped
Instructions
  1. Preheat oven to 400 degrees F. Mist a 9-inch by 9-inch baking dish with coconut oil cooking spray and set aside.
  2. Shred/grate sweet potatoes. Heat coconut oil in a nonstick skillet over medium heat. Once oil is hot, add sweet potatoes and cook for 5-6 minutes or until softened. Meanwhile, shred/grate the apples; add to the skillet and cook an additional 3-4 minutes; remove from heat.
  3. In a large bowl, combine the salt, cinnamon, nutmeg, eggs, and coconut milk; whisk well. Add the sweet potato mixture and stir until combined. Fold in the raisins and walnuts; transfer to prepared baking dish.
  4. Bake for 25 minutes or until edges being to brown and the dish is set. Remove from oven and allow to cool 10 minutes before slicing and serving.
Notes
Recipe slightly adapted from Paleo Running Mama

*check to ensure Whole30 approved, if desired
Nutrition Information
Serving size: ⅙ of 9x9-inch Calories: 387 Fat: 27.0 Carbohydrates: 31.0 Sugar: 16.7 Sodium: 276 Fiber: 5.0 Protein: 8.2 Cholesterol: 117

 Weekly Menu: January 7th – 14th

  • Sunday: Pecan-Crusted Chicken with Creamy Lemon Caper Sauce and roasted brussels sprouts
  • Monday: leftovers
  • Tuesday: Salmon with Guacamole and fried plantains
  • Wednesday: Sausage with Sausage Pizza Egg Muffins and fruit
  • Thursday: Brussels Sprouts Salad with Citrus Vinaigrette and Grilled Chicken and roasted kabocha squash
  • Friday: leftovers
  • Saturday: Lobster tails and Garlic Ghee Mashed Potatoes (with cauliflower)

Be well,

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14 Comments

  1. January 9, 2017 / 6:58 am

    Great breakfast ideas! Now I can start each day without thinking what to prepare for breakfast.

    • Nicole Morrissey
      Author
      January 9, 2017 / 2:47 pm

      It takes a few minutes to whip together, but reheats really well!

  2. Whitney
    January 9, 2017 / 10:36 am

    Dude. This looks fantastic. I’m doing a W30 too, and am definitely going to make this next weekend.

    • Nicole Morrissey
      Author
      January 9, 2017 / 2:47 pm

      I think you’ll love it πŸ™‚

  3. Emily
    January 12, 2017 / 9:15 pm

    Do you think this could be assembled the night before and then baked in the morning?

    • Nicole Morrissey
      Author
      January 13, 2017 / 6:01 pm

      Hi Emily! Definitely!

  4. January 16, 2017 / 2:43 am

    It looks delicious and hope I will also make it today.

  5. Ashley
    December 28, 2018 / 12:16 pm

    Looks great can’t wait to make!

  6. Kristina
    December 29, 2018 / 9:02 am

    Does this freeze well?

    • Nicole Morrissey
      Author
      December 29, 2018 / 9:48 am

      Hi Kristina! I have not tried, but I would tend to say yes. Hope you enjoy!

  7. Allison
    January 26, 2019 / 4:11 pm

    Is there a way to do this in a crockpot?

    • Nicole Morrissey
      Author
      January 27, 2019 / 11:00 pm

      Might work – would do low for 4-6 hours probably. Not sure, though!

  8. February 7, 2020 / 7:53 pm

    I am making this tonight. I doubled the recipe and made two round “cakes” using a springform pan. They are currently cooling and I will be frosting them tomorrow with coconut cream frosting for my friend’s birthday. She doesn’t eat dessert, or grains, or sugar, or dairy. Question — do you refrigerate this or can it stay on the counter like a regular cake?

    • Nicole Morrissey
      Author
      February 9, 2020 / 1:05 pm

      So sorry for the delay in my response! It is fairly moist, so I would refrigerate πŸ™‚

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