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 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
- 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.
- Calories: 650
Keywords: recipe for sweet potato bake