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Apple Sweet Potato Breakfast Bake

11 INGREDIENTS • 5 STEPS • 1HR

Apple Sweet Potato Breakfast Bake

Recipe

5.0

1 rating
This is such an incredible, hearty and simple apple sweet potato breakfast bake that is also so healthy and packed with nutrition. This recipe is gluten free, and easily Whole 30 and Paleo compliant.
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This is such an incredible, hearty and simple apple sweet potato breakfast bake that is also so healthy and packed with nutrition. This recipe is gluten free, and easily Whole 30 and Paleo compliant.
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

1HR

Total Time

$2.19

Cost Per Serving

Ingredients

Servings
8
us / metric
Coconut Oil
1 Tbsp
Coconut Oil
Sweet Potato
2
Medium Sweet Potatoes, peeled, diced
Apple
2
Apples, cored, diced
Ground Cinnamon
1 tsp
Ground Cinnamon
Ground Ginger
1/4 tsp
Ground Ginger
Vanilla Extract
1/2 tsp
Vanilla Extract
Raisins
45 g
Raisins
Almonds
75 g
Almonds, sliced
Egg
6
Eggs
Coconut Milk
240 mL
Coconut Milk
Coconut Oil Cooking Spray
as needed
Coconut Oil Cooking Spray

Nutrition Per Serving

VIEW ALL
Calories
234
Fat
16.4 g
Protein
7.8 g
Carbs
16.3 g
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author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

Cooking Instructions

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step 1
Preheat the oven to 350 degrees F (180 degrees C). Liberally spray a 9x13 pan with Coconut Oil Cooking Spray (as needed).
step 2
Heat the Coconut Oil (1 Tbsp) in a large skillet with deep sides. Add the Sweet Potatoes (2), Apples (2), Ground Cinnamon (1 tsp), and Ground Ginger (1/4 tsp) and let them soften to become really fragrant for 5 minutes or so.
step 2 Heat the Coconut Oil (1 Tbsp) in a large skillet with deep sides. Add the Sweet Potatoes (2), Apples (2), Ground Cinnamon (1 tsp), and Ground Ginger (1/4 tsp) and let them soften to become really fragrant for 5 minutes or so.
step 3
Add the Vanilla Extract (1/2 tsp), Raisins (45 g), and Almonds (75 g) and mix them in thoroughly, letting the raisins plump up a little for another minute. Then take the skillet off of the heat and let the mixture cool.
step 4
While the mixture cools, whisk the Eggs (6) and Coconut Milk (240 mL) together thoroughly in a bowl. Then take the cooled apple sweet potato mixture and spread it into an even layer in the prepared baking dish. Pour the egg mixture all over it evenly.
step 4 While the mixture cools, whisk the Eggs (6) and Coconut Milk (240 mL) together thoroughly in a bowl. Then take the cooled apple sweet potato mixture and spread it into an even layer in the prepared baking dish. Pour the egg mixture all over it evenly.
step 5
Bake the casserole for about 30-35 minutes, until set and just starting to get golden around the edges. Let it cool for a couple of minutes, then cut it into 8 equal squares by cutting it in half lengthwise, and then making 3 even cuts the other way. Serve immediately and enjoy!
step 5 Bake the casserole for about 30-35 minutes, until set and just starting to get golden around the edges. Let it cool for a couple of minutes, then cut it into 8 equal squares by cutting it in half lengthwise, and then making 3 even cuts the other way. Serve immediately and enjoy!
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