Sweet Potato & Apple Breakfast Bake

Cinnamon Apple Sweet Potato Bake 5 730x1095

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


  1. Preheat oven to 325’F.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 20 min or until set. A knife stuck in the middle should come out clean.

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