Nutritional Facts: 169 cal each with 12 squares; 19g carbs
- 1⁄4 cup ghee or butter (may use coconut oil as well)
- 2 sweet potatoes, peeled and diced
- 2 medium apples, cored and diced
- 2 tsp cinnamon
- 2/3 cup raisins
- 1/3 cup walnuts or pecans (I prefer pecans)
- Salt, to taste
- 6-8 eggs (6 eggs creates a less eggy texture, this is my preference)
- 1 cup full-fat coconut milk
- Preheat oven to 325’F.
- Heat ghee or butter in a large cast-iron skillet (I use a ceramic dutch oven) over medium heat,
then add sweet potatoes. Cook, stirring often until beginning to soften, about 5-10 min.
- Add in apples, 2 tsp cinnamon, and raisins, and cook until apples are softened and raisins are
plumped, about 8-10 min. Both apples and sweet potatoes should be easily pierced with a fork.
If necessary, add in a little water to prevent sticking and burning. Add in the walnuts or pecans
and salt, about 1⁄2 tsp to taste. Stir to combine well and sauté the mixture a minute or two.
- In a medium bowl, whisk eggs and coconut milk until smooth and well combined. Remove
apple-sweet potato mixture from heat and pour egg mixture over. I use a 9”x13” baking dish. Smooth to cover with the back of a spoon.
- Bake for 20 min or until set. A knife stuck in the middle should come out clean.