Sweet Potato and Apple Breakfast Bake
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 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
  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.
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
Recipe by Prevention RD at https://preventionrd.com/2017/01/sweet-potato-and-apple-breakfast-bake-weekly-menu/