Want to keep your breakfasts egg based but fancy something sweet? Look no further I have a sweet potato breakfast bake recipe for you that will fit the bill.
I posted an omelette variation of this recipe over a year ago and it was when I was playing around with Stevia brands (namely PureVia, which for the record, I don’t recommend). I’ve been cooking and refining it ever since and with the help of rich creamed coconut, I’ve found a way to sweeten it naturally.
This recipe makes three portions so you can cook it one morning or weekend and then either eat it cold if you’re in a grab and go rush or just head it in the microwave quickly. It’s really delicious when served with some creamy full fat yoghurt or coconut milk. You could even have it as a dessert if you like!
Sweet potato breakfast bake
Sugarfree, dairy-free, gluten free
Makes 3 portions
Recipe adapted from www.wholeheartedlyhealthy.com
- 5 eggs
- 3 tbsp melted creamed coconut (read about buying and preparing creamed coconut here)
- 2 tbsp dessicated coconut
- Drop of natural vanilla extract
- 2 small-med sweet potatoes
- Pre-heat the oven to 180C
- Prepare the creamed coconut – submerge the sachet in a jug of boiling water to melt for 5 minutes and then empty into a bowl and mix well
- Cook the sweet potatoes – either bake in the oven or microwave for 5-6 minutes
- Set aside to cool, then peel and chop into rough chunks
- Add the eggs, vanilla extract and coconut products together in a pouring jug or bowl
- Whisk thoroughly – this will make the bake fluffy and light
- Pour the mix into a medium sized baking dish (I use 10×7 inches). Scatter over the sweet potato.
- Put into the oven and bake for 30-40mins until puffed up and golden on top.
- Serve with coconut milk or creamy Greek yoghurt
Let me know if you give this a go or have you tried a sweet potato egg based breakfast before? Do you like using sweet potato and coconut as a natural sweetener? I think I am a bit obsessed with the combination as quite a few of my recipes contain these!