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!
- 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
- Preheat oven to 400 degrees F. Mist a 9-inch by 9-inch baking dish with coconut oil cooking spray and set aside.
- 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.
- 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.
- 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.
*check to ensure Whole30 approved, if desired
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)
Great breakfast ideas! Now I can start each day without thinking what to prepare for breakfast.
It takes a few minutes to whip together, but reheats really well!
Dude. This looks fantastic. I’m doing a W30 too, and am definitely going to make this next weekend.
I think you’ll love it 🙂
Do you think this could be assembled the night before and then baked in the morning?
Hi Emily! Definitely!
It looks delicious and hope I will also make it today.
Looks great can’t wait to make!
Does this freeze well?
Hi Kristina! I have not tried, but I would tend to say yes. Hope you enjoy!
Is there a way to do this in a crockpot?
Might work – would do low for 4-6 hours probably. Not sure, though!
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?
So sorry for the delay in my response! It is fairly moist, so I would refrigerate 🙂