Sweet Potato and Apple Bake

A little bit of savory, a little bit of sweet and a whole lot of flavor. I like my food to have a lot of depth and a variety of textures and this sweet potato apple bake fulfills all of those needs. It’s vegetarian, Paleo and Whole 30 compliant and is the perfect addition to your weekend brunch.


-2 medium sweet potatoes; peeled and diced
-2 medium apples; peeled and diced
-1 cup full fat coconut milk
-1/4 cup of ghee
-1/2 cup raisins
-1/2 cup unsalted, raw walnuts
-6 eggs for a frittata texture, or 4 for more of a custard.
-salt to taste
-3 teaspoons cinnamon

-Preheat oven to 375 degrees
-In a large cast iron skillet, heat ghee until liquid
-Add sweet potatoes and stir until they soften (about 10-15 minutes)
-Add apples, cinnamon, raisins and cook until soft
-Add walnuts and salt
-Remove from heat
-In a separate bowl whisk eggs and coconut milk until completely blended
-Pour into mixture in cast iron skillet
-Bake for 20-30 minutes until it is cooked through




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