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.