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.

INGREDIENTS
-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

INSTRUCTIONS
-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