It’s an amazing, hearty and simple breakfast with apple sweet potatoes that’s also so healthy and nutrient-dense!
- Coconut cooking spray, for the baking dish
- 2 whole Medium sweet potatoes, peeled and diced
- 2 whole Apples, cored and diced
- 1 teaspoon Cinnamon
- ¼ teaspoons Grounded ginger
- ½ teaspoon Vanilla extract
- 1 box (1 1/2 Oz. Size) Raisins
- ½ cups sliced almonds
- 6 set Eggs
- 1 cup Coconut milk
Preheat oven to 350ºF and spray a 9×13 pan liberally with coconut cooking spray. Then heat the coconut oil in a large, deep-sided skillet. Add the sweet potatoes, apples, cinnamon and ginger and let them soften to get really fragrant for about 5 minutes. Then add the vanilla, raisins and almonds and mix them thoroughly, allowing the raisins to swell a little for another minute. Then remove the pan from the heat and allow the mixture to cool.
While the mixture cools, whisk the eggs and coconut milk well in a bowl. Next, take the cooled apple sweet potato mixture and spread it into an even layer in the prepared baking dish. Pour the egg mixture evenly over it. Bake the pan for about 30 to 35 minutes, until set and starting to brown around the edges. Let it cool for a few minutes, then cut it into 8 equal squares by cutting it in half lengthwise, then making 3 equal cuts the other way. Serve immediately and enjoy!