My kids LOVE this sweet potato and 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). I like to make two double batches and have leftovers all week!
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
Yield:3-4 servings 1x
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
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.