This recipe for sweet potato bake with apple breakfast casserole is perfect for busy mornings! It only takes a few minutes of prep, a few minutes to bake, and it’s a nice alternative to eggs! It’s Whole30 compliant and you can use whatever apples you have (I used granny smith.) Pairs great with homemade sausage or fresh fruit.
For the first week or so of our Whole30, we had fried potatoes for breakfast every day. Can you blame me? If you’re used to bowls of oatmeal or homemade granola for breakfast AND half of your kids don’t like eggs, there’s definitely a Whole30 learning curve.
However, a few days in, my son asked if we could have something else besides potatoes for breakfast. The poor kid. We still had several weeks to go!
I started digging around and found a recipe for a sweet potato and apple breakfast casserole that sounded good. The kids cheered the first time I made it and they’ve been requesting it ever since!
This sweet potato bake breakfast dish has the taste of Thanksgiving. But who says this sweet potato mixture is only for October and November. This recipe can even be made for dessert!
My recipe for sweet potato bake casserole is inspired by the original, although I’ve tweaked it just a bit to ensure it comes out right every time. First things first though – let’s talk about why you should make this delicious Whole30 sweet potato casserole.
Reasons to Make this Recipe for Sweet Potato Bake with Apples
- Recipe can be easily doubled
- Bakes in under 15 minutes
- Reheats well
- Whole30 compliant
- Freezer friendly
- Real ingredients
Here’s What You Need
- sweet potato
- coconut oil
- full-fat canned coconut milk
- chopped pecans (optional)
Notes on Ingredients
You can use whatever sweet potatoes you can get your hands on. We had orange ones, but white ones would work. Be sure to save those skins for homemade Instant Pot chicken stock (or slow cooker chicken stock, if you don’t have an IP).
I’ve tested with fuji, gala, and granny smith and they’re all really good. If you want to get picky about it, you can choose an apple that’s naturally sweeter. But to be honest, the end result tasted the same to me regardless of which apple we used. My advice – just use what you have.
Because this is a casserole, we’re using eggs as a binder. Don’t worry – this isn’t an “eggy” casserole. I can’t promise your egg-haters won’t notice the eggs (mine did), but if you can get them past the “two bites no thank you” rule, there’s a 95% chance they’ll finish it off (because it’s THAT good). If you have egg lovers, feel free to add a third egg. I’ve done it both ways and it was delicious each time.
This gives the casserole its creaminess, and it’s Whole30 compliant. You can use coconut milk or substitute any milk here though, just make sure it’s full-fat. If you use reduced-fat milk, it will create excess liquid in the casserole. It certainly won’t taste bad, but it won’t cut or serve quite as nicely.
You can use your choice of ghee or coconut oil (or butter if you’re not concerned with being Whole30 compliant). Personally, I’m not a big fan of the flavor of ghee. I’ve tried it several times now and every time I wish I had used coconut oil. That’s what I’m recommending in this recipe, but you can substitute for a different cooking fat if you’d prefer.
Cinnamon and nutmeg are the stars here, with a pinch of salt. The last time I made this I used 1 tsp of cinnamon (and that’s how the recipe is written). Next time though, I’d like to double the cinnamon or even use one drop each of cinnamon bark vitality oil and nutmeg vitality oil in lieu of both spices!
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Step by Step Instructions
Step 1. Preheat the oven.
Step 2. If you haven’t already, shred the sweet potato until you have about 1 1/2 cups, packed.
Step 3. Shred the apple until you have about 3/4 cup, packed. As you pack the shredded apple, you’ll naturally squeeze the juice out. Be sure to press the apples into the measuring spoon very well, in order to get as much of the juice out as possible.
Step 4. In a large bowl, whisk the salt, cinnamon, nutmeg, eggs, and milk together well.
Step 5. Heat coconut oil in a cast-iron skillet. Add the sweet potato and cook, stirring often, until the majority of the sweet potato is golden in color.
Step 6. Pour the sweet potato into the egg/milk mixture and add the apples and half of the raisins. Stir well so the ingredients are thoroughly mixed together.
Step 7. Pour this back into the skillet, smooth the top and sprinkle the remaining raisins and pecans on top.
Step 8. Bake in the oven for 10-15 minutes, or until the eggs are set and begin to brown.
Recipe Tips for this Easy Sweet Potato Bake with Apples
- In order to double this recipe, cook the sweet potato as directed but in a bigger pan. Instead of transferring the egg, milk, sweet potato, apple mixture back into the pan, transfer to a 9×13 glass baking dish. Bake as directed.
- If you aren’t on the Whole30 meal plan, to spice it up, you can add some mini marshmallows or crumble up some streusel topping and sprinkle throughout.
- If you have egg-hating kids, putting raisins inside helps to make the fact that there are eggs less noticeable. And if the kids are used to sweets, I’d recommend putting the raisins on top.
- I liked having both – the raisins inside plump up and get warm inside the oven, while the raisins on top gave a boost of concentrated sweetness that worked so well with the casserole.
I kept the skin on the potatoes, but you can peel the sweet potatoes if you’d like.
This recipe for sweet potato bake is cooked in the oven at a temperature of 400F.
I mix up the coconut milk first for this recipe for sweet potato bake.
To Serve This Recipe For Sweet Potato Bake
As written, this recipe doesn’t make a lot of food. This is a great component of a breakfast, but shouldn’t necessarily be served as breakfast alone. You’ll definitely need a side dish of bacon, homemade sausage, or fresh fruit to round out the plate.
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This recipe is featured in my FREE Budget-Friendly Whole30 Meal Plan!
More Breakfast Recipes
- How to Make the Best Scrambled Eggs
- Instant Pot Oatmeal
- Apple Oatmeal Breakfast Bars
- Instant Pot Breakfast Pot Casserole
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Sweet Potato Bake with Apples (Whole30)
My kids LOVE this recipe for sweet potato bake with apple breakfast casserole. It takes a few minutes of prep, a few minutes to bake and it’s a nice alternative to eggs! Whole30 compliant and you can use whatever apples you have (I used granny smith).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3–4 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- 1 large sweet potato, shredded (about 1 1/2 cups packed)
- 1–2 apples, shredded (about 3/4 cups packed, juices reserved for another recipe)
- 1 Tbsp coconut oil
- 1/4 tsp salt
- 1–2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 eggs
- 1/2 cup full fat canned coconut milk
- 1/4 cup raisins
- 1/4 cup chopped pecans
- Preheat the oven to 400F.
- If you haven’t already shred the sweet potato until you have about 1 1/2 cups, packed.
- Shred the apple until you have about 3/4 cup, packed. As you pack the shredded apple, you’ll naturally squeeze the juice out. You can save the juice for a recipe later, or drain in the sink. Be sure to press the apples into the measuring spoon very well, in order to get as much of the juice out as possible.
- In a large bowl, whisk the salt, cinnamon, nutmeg, eggs and milk together well.
- Heat coconut oil in a cast-iron skillet. Add the sweet potato and cook, stirring often, until the majority of the sweet potato is golden in color.
- Pour the sweet potato into the egg/milk mixture and add the apples and half of the raisins. Stir well so the ingredients are thoroughly mixed together.
- Pour this back into the skillet, smooth the top and sprinkle the remaining raisins and pecans on top.
- Bake in the oven for 10-15 minutes, or until the eggs are set and begin to brown.
If you want to double this recipe, cook the sweet potato as directed but in a bigger pan. Instead of transferring the egg/milk/sweet potato/apple mixture back into the pan, transfer to a 9×13 glass baking dish. Bake as directed.
Adapted from Paleo Running Mama.
- Calories: 650
Keywords: recipe for sweet potato bake
Can this be made without eggs?
We are about to start Whole30, but I have 2 kids with egg allergies. 😬 This sounds delicious!
Karen @ Team Crumbs
I think you can make it without eggs for sure, but it won’t have the same texture. I’m sure it will still be delicious though. 🙂
Super good recipe! Made for Sunday breakfast, to “break” the egg monotony on Whole30. I added more egg the second time so it was more “eggy.” Mmmmm!
I’ve been making this recipe for a few weeks – first found it on the paleo running mama website (to whom you give credit), and I decided to follow your lead. The only addition I made was throwing some banana in the mix! We doubled the batch, we did precook it (didn’t bother me), and I threw in like 1.5 bananas all mashed up. DELICIOUS. My 2 year old twins are obsessed with it – they literally eat theirs and then try to steal mine! I’m on day 15 of whole 30 (with some very slight modifications) and I absolutely needed a change of pace for breakfast. Thanks!!
SJ - Team Crumbs
That does sound delicious Jennie! Thanks for sharing. 🙂
How I needed this deliciousness this morning. I thought it tasted like French toast. So good. Thank you!!
Kyare - Team Crumbs
So, happy you enjoyed this recipe, Hollie!
We aren’t doing Whole 30, but I’m always looking for healthy breakfasts for our family, so when I saw veggies and protein in this? Yes, please! My 4 kids really love this, like- really, really love it! We triple it, so we have to cook it in a casserole pan. I think I’ll try the recommendation to skip the precooking to save on dishes. With everyone pitching in, the shedding and mixing come together pretty quick- a food processor would make this recipe a dream! It’s a great fall breakfast: warm, spicy and the produce is in season, making it affordable for a big family!
Kyare - Team Crumbs
I am happy to hear that this recipe works so well for your family, Jessica!
This was so good! We are on day 7 and already getting tired of eggs (which never were my favorite anyway). It really feels like a treat!
It does!! I’m so glad you’re enjoying these Mary! One day I’ll have to put up my “recipe” for hash – because it’s based on whatever you have, it’s never the same!
Needed a change to the basic breakfast and this was so good!
Glad you liked it Stephanie!
I have just spent a long time making this, will eat it tomorrow, warmed up Too much work to do before breakfast, unless one gets up a dawn. A lot of washing up too!
What are flax “eggs”? What about fuba, the liquid in a tin of beans? I will stick with my free-range eggs though.
I think the first time you make this takes the longest. If you shred the sweet potato ahead of time, you can shred the apple and mix up the other ingredients while it cooks. Then it’s a quick stir, dump and bake!
I actually prefer it cold so I usually make it the day before.
A food processor comes in handy, I also don’t precooo the shredded sweet potatoes and apples. I just mix it all together and back until set 30/40 minutes usually depending on how wet the apple is
I want to try this out but am not doing Whole30. Would whole milk or heavy cream work in place of the coconut milk? Just wondering. Thanks!
Karen @ Team Crumbs
Sure, you can use dairy rather than coconut milk if you prefer. 🙂
That’s a good idea. I also covered mine with aluminium foil, as at 400 F pecans started to turn black after just a few minutes
Mm this sounds amazing! I wonder if the eggs could be replaced with flax “eggs”? Also love the idea of not pre-cooking…
You might like this Japanese porridge recipe: For each person, half a cup of Barley flakes added tp 1 1/2 cups water. This is better soaked overnight. Bring to a boil and simmer about 10 minutes. Then add 1 teaspoon of Miso, some Gomasio (toasted sesame seeds) a chopped spring onion, and a few slices of avocado.
Thanks Amanda! We might have to try this after we reintroduce wheat. 🙂
Sarah R Hawkins
Is there a way to make this sweet potato bake in the instapot? Unfortunately, we tend to live off fast food/ a local restaurant. I need to save money and start eating healthier. I have an instapot.
Karen @ Team Crumbs
Congrats on your decision to save money and eat healthier! Regarding your question about this particular recipe, we haven’t tried or tested this recipe for the Instant Pot. Let us know if you try it. PS…We have many Instant Pot recipes (and meal plans that include easy Instant Pot recipes) on our blog for you to try and enjoy. Check out the meal planning tab or search Instant Pot recipes in the search bar. Hope this helps!
I make this all the time. I shred the sweet pototoe and apple in my food processor. I have found that my eggs do not set up in 15 minutes so now I just skip the step of precooking and mix well pour in a baking dish and bake for 30 minutes!
FYI for anyone wondering it almost had a cake like texture and taste quite a bit like a spice cake to me. I have also added a date slurry to entice my grandson to eat this since it isn’t very sweet ( I to have used all types of apples )
I love the idea of skipping the pre-cooking! I’ll give that a shot next time and see if we like it better!
Are you mixing up the coconut milk first? Or just scooping the cream on top?
And separate from this recipe, have you tried diluting canned coconut milk to just keep in the fridge to drink? I tried one woman’s way of one can of plain water with the coconut milk. Whisked it together and just keep in the fridge. I was somewhat hoping the cream would homogenize. Obviously I was wrong. Is there a way to do that? I would really like to avoid the coconut milk that comes in cartons.
One of my favorite things to make for breakfast is using leftover veggies (must have a sweet potato then our favorites are bell peppers, broccoli and zucchini) and fry them all up in a skillet in some fat, add some sausage and/or bacon, add some onion powder and garlic powder, then fry an egg for on top and serve it. My husband says it tastes just like skillets from Denny’s. One of our favorites! Sometimes I add some avocado for extra creaminess. Whole30 can be difficult. Keep up the good work!
Mixing up the milk first Sara.
I haven’t tried diluting canned coconut milk to drink, but I can see why the adding water method failed – the coconut meat is just so fatty it will always rise to the top. You CAN however, drink the leftover “water” after you skim the coconut cream from the top. Maybe try that to drink or in coffee? I’ve sipped it plain (so good!) but haven’t tried in coffee just yet.
Yes to your skillet! My husband and I pretty much do this every morning, using up whatever leftovers and veggies there are in the fridge. I’ve never added the avocado IN the skillet, just on the side, but it sounds good!!