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: Jeanie and Lulu's Kitchen
, peeled, diced
, cored, diced
Coconut Oil Cooking Spray
Preheat the oven to 350 degrees F (180 degrees C). Liberally spray a 9x13 pan with
Coconut Oil Cooking Spray (as needed)
Coconut Oil (1 Tbsp)
in a large skillet with deep sides. Add the
Sweet Potatoes (2)
Ground Cinnamon (1 tsp)
Ground Ginger (1/4 tsp)
and let them soften to become really fragrant for 5 minutes or so.
Vanilla Extract (1/2 tsp)
Raisins (1/3 cup)
Almonds (1/2 cup)
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.
While the mixture cools, whisk the
Coconut Milk (1 cup)
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.
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!
Nutrition Per Serving
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