- 3 Tablespoons (45 ml) coconut oil, to cook with
- 2 small or medium sweet potatoes (9 oz or 260 g to 11 oz or 300 g), peeled and grated
- 1 large apple (8 oz or 242 g), peeled and grated or thinly sliced
- 2 teaspoons (4 g) cinnamon powder
- 2 eggs, whisked
- 1/2 cup (120 ml) unsweetened almond milk
- 1 teaspoon (5 ml) vanilla
- 1/3 cup (53 g) raisins
- 1/4 cup (30 g) pecans, roughly chopped
- 1 Tablespoon (15 g) coconut sugar (optional)
- Preheat the oven to 350 F (177 C).
- Heat the coconut oil in a skillet or frying pan over medium heat. Add the grated sweet potato to the skillet and saute for 3 minutes.
- Add the grated apple and cinnamon to the skillet and saute for about 5 minutes until the sweet potato is softened. Remove from the heat and let cool slightly.
- Meanwhile, in a medium bowl, whisk to combine the eggs, almond milk and vanilla. Add the raisins and stir to combine.
- Pour the egg mixture into the cooled sweet potato mixture and stir well to completely combine. (If you are not using an oven-safe skillet, pour the mixture into a well greased casserole dish.)
- Press down slightly on the mixture in the skillet and evenly sprinkle with the chopped pecans and optional coconut sugar, if desired.
- Place the skillet in the oven and bake for 15 minutes until the eggs are set. Remove from the oven and let cool slightly.
- You can serve the breakfast casserole by itself or with some dairy-free coconut yogurt.
All nutritional data are estimated and based on per serving amounts.
Net Carbs per serving: 27 g
- Serving Size: ¼ recipe
- Calories: 293
- Sugar: 15 g
- Fat: 18 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 6 g