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Paleo Sweet Potato Breakfast Casserole

Louise Hendon | September 15
Paleo Sweet Potato Breakfast Casserole

I love easy breakfast recipes, and you cannot get much easier than my Paleo Sweet Potato Breakfast Casserole recipe.

And I made this recipe even easier to prepare with my modifications and cooking tips that I’ve listed below.

And did I mention that it makes a wonderful brunch recipe as well?

Recipe Modifications and Cooking Tips

This Paleo Sweet Potato Breakfast Casserole tastes great as is. However, I have listed a few recipe modifications to suit your tastes as well as to help accommodate the ingredients you might have on hand.

  • You can assemble the casserole the night before and stick it in the refrigerator. When you are ready to cook, just take out the casserole from the refrigerator and let it come to room temperature while the oven is preheating.
  • While this recipe tastes amazing when it’s fresh out of the oven, it also tastes great cold.
  • You can use a box grater to grate the sweet potatoes, but a food processor is much easier and faster to use.
  • You can use any type of apple that you prefer. I like to use tart apples in this recipe to balance the sweetness of the sweet potatoes, but any apple you use will be delicious.
  • Fresh (not canned) pumpkin can be used instead of sweet potatoes for a truly autumn-flavored casserole. However, pumpkin isn’t as sweet as sweet potatoes. So, you might need to add a bit of coconut sugar to suit your tastes.
  • Butternut squash can be used instead of sweet potatoes as well. Just like pumpkin, butternut squash isn’t as sweet as sweet potatoes, and a bit of extra coconut sugar might be needed.
  • Unsweetened coconut milk can be used instead of almond milk.
  • You can substitute any chopped nut that you prefer instead of pecans, or you can omit them completely.
  • Unsweetened shredded coconut is also a great topping to use instead of pecans.
  • Chopped pitted dates or sultanas can be used instead of raisins. Dried unsweetened cranberries are also a delicious substitute for raisins.

Other Paleo Breakfast Casserole Recipes

And if you are hungry for more Paleo breakfast recipes, then click this link for 25 Savory Paleo Breakfast Recipes To Leave You Full for Longer.

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Paleo Sweet Potato Breakfast Casserole


  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Cuisine: American

Ingredients

  • 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)

Instructions

  1. Preheat the oven to 350 F (177 C).
  2. 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.
  3. 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.
  4. Meanwhile, in a medium bowl, whisk to combine the eggs, almond milk and vanilla. Add the raisins and stir to combine.
  5. 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.)
  6. Press down slightly on the mixture in the skillet and evenly sprinkle with the chopped pecans and optional coconut sugar, if desired.
  7. Place the skillet in the oven and bake for 15 minutes until the eggs are set. Remove from the oven and let cool slightly.
  8. You can serve the breakfast casserole by itself or with some dairy-free coconut yogurt.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs per serving: 27 g

Nutrition

  • Serving Size: ¼ recipe
  • Calories: 293
  • Sugar: 15 g
  • Fat: 18 g
  • Carbohydrates: 31 g
  • Fiber: 4 g
  • Protein: 6 g