Happy Hump Day and Happy Fall!! (For today…) We still have some hot days in the forecast, but I’m loving this for now.
Due to our event schedule the last few weeks (months really…) I have gotten out of my usual routine of a big prep on Sundays, but I’m restructuring a bit and trying 2 smaller prep days. I spent about an hour and a half in the kitchen this afternoon and made a giant pot of UH-MAZING soup that will give us some meals over the next few days, but the one I’m sharing with you today is actually a breakfast prep.
I’m usually a savory breakfast kind of gal. Veggies, eggs & meats, hot sauce… but, it’s nice to mix it up sometimes! This recipe was so easy. I did it all in one skillet and it was done in about 20 minutes. The hardest part was prepping the sweet potato, but honestly I think you could accomplish a similar outcome if you chopped it up a bit and threw it in a food processor…. Anyhoo, I think this recipe is one I’ll likely play with some more, but here’s take 1!
Sweet Potato Apple Breakfast Skillet
1 Large sweet potato – peeled and grated (I just used a cheese grater)
1 Large apple – peeled, cored, and grated (I used Gala, but pink lady, jazz.. anything on the sweeter side will work)
2-3 TBSP coconut oil
2 large eggs whisked
3/4 cup full fat coconut milk
1/3 cup rolled oats
1/4 cup raisins
1/8 tsp sea salt
1/4 tsp nutmeg
1 tsp cinnamon
Chopped walnuts, pecans, or almonds to top!
This recipe moves quickly so it’s ideal to have all your ingredients prepped and ready to go before you start.
Preheat the oven to 400 degrees. Heat a large cast iron skillet over medium heat on the stove and add 2 tbsp of coconut oil. If you don’t have a cast iron skillet, any oven safe skillet will work. If you don’t have that, do the first part in the skillet and then transfer to a glass baking dish.
Once the skillet is warm, add the shredded sweet potatoes and cook for a few minutes, coating in coconut oil (add another tbsp if needed) until they begin to soften and brown.
Add the apples, salt, and spices next. Mix well and cook for a minute until they become fragrant.
Add the coconut milk, eggs, raisins, and oats and mix well. Spread the mixture evenly in the skillet (or baking dish), top with nuts, and transfer to the oven.
Bake for 10-12 minutes or until the eggs are set and the top is slightly browned. Ta-da!