Sweet Potato & Apple Breakfast Bake

Nutritional Facts: 169 cal each with 12 squares; 19g carbs

Ingredients:

• 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

Directions:

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.