Sweet potato breakfast bake made with only a few basic ingredients! This easy-to-make comforting breakfast recipe is clean and delicious for the whole family.
If you say “yes” to any of the following, this sweet potato breakfast bake is for you!:
- Sweet potatoes are your spirit vegetable.
- You love warm, sweet breakfasts.
- Carby yet healthful snacks are your jam.
- You grew up loving oatmeal but now limit grains for health/digestive reasons.
- You’re not allergic to fun.
You can look at this recipe as a no-oats baked oatmeal recipe, or baked n’oatmeal if you will.
Made with sweet potato, a ripe banana, eggs, flaked coconut, coconut sugar, nuts and dried fruit, this breakfast bake is all-things warm, cozy, and comforting, while leaning toward the healthier or cleaner end of the spectrum.
It just covers so many bases! I can already tell this baked sweet potato goodness will be a household favorite for you all!
Let’s hop to it already!
How to Make Paleo Sweet Potato Breakfast Bake:
Begin by cooking the sweet potatoes. Chop the sweet potatoes into thirds and place in a full pot of water. Bring pot to a full boil and cook until sweet potatoes are very tender when poked with a fork, about 15 to 20 minutes. Drain the water and allow sweet potatoes to cool.
Preheat the oven to 350 degrees F and line a 8” x 8” baking pan with parchment paper.
Once cool, remove the peel from the sweet potatoes and place flesh in a large mixing bowl along with the banana. Mash the sweet potatoes and banana until well-combined – note: It’s totally fine if the mixture is chunky!
Whisk in the eggs, coconut milk and pure vanilla extract. Stir in the remaining ingredients until well-combined.
Transfer baked “oatmeal” mixture to the parchment-lined baking dish and bake in the preheated oven 35 to 45 minutes, until cooked through. Allow the breakfast bake to cool at least 10 minutes before serving with your choice of yogurt, almond butter, honey, fresh fruit, etc.
Recipe Adaptations:
- I use a combination of nuts, seeds, and dried fruit (walnuts, raisins, pumpkin seeds), etc. You can choose any of you favorites based on what you have on hand.
- Replace the coconut sugar with 3 tablespoons of pure maple syrup or brown sugar.
- Add the zest of one orange for a real good time.
If you like this recipe, you’ll also love:
- Banana Bread Baked Oatmeal
- Apple Cinnamon Baked Oatmeal
- Carrot Cake Baked Oatmeal
- Grain-Free Almond Strawberry Breakfast Cake
Put it in your oven and bake it!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Sweet Potato Breakfast Bake, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Paleo Sweet Potato Breakfast Bake
Ingredients
- 2 small sweet potatoes boiled
- 1 large ripe banana
- 3 large eggs
- 1/4 cup full-fat canned coconut milk or buttermilk
- 1 tsp pure vanilla extract
- 2/3 cup flaked coconut
- 2/3 cup chopped nuts seeds, or dried fruit
- 1/4 cup coconut sugar or 3 Tbsp pure maple syrup
- 2 tsp ground cinnamon
- 1 tsp ground ginger optional
- 1 pinch sea salt
Instructions
- Begin by cooking the sweet potatoes. Chop the sweet potatoes into thirds and place in a full pot of water. Bring pot to a full boil and cook until sweet potatoes are very tender when poked with a fork, about 15 to 20 minutes. Drain the water and allow sweet potatoes to cool.
- Preheat the oven to 350 degrees F and line a 8” x 8” baking pan with parchment paper.
- Once cool, remove the peel from the sweet potatoes and place flesh in a large mixing bowl along with the banana. Mash the sweet potatoes and banana until well-combined - note: It’s totally fine if the mixture is chunky! Whisk in the eggs, coconut milk and pure vanilla extract. Stir in the remaining ingredients until well-combined.
- Transfer baked “oatmeal” mixture to the parchment-lined baking dish and bake in the preheated oven 35 to 45 minutes, until cooked through. Allow the breakfast bake to cool at least 10 minutes before serving with your choice of yogurt, almond butter, honey, fresh fruit, etc.
I love sweet potatoes and this looks so delicious! Unfortunately we just started a kitchen renovation and I won’t have an oven for a months, but I just bookmarked this to make it once we have our brand new kitchen ?. Love your blog and recipes (and your cookbook).
Any suggestions to swap out the banana?
Thank you for the recipe. Very good. Picture perfect results. Husband and daughter both loved it. I added chopped walnuts. Next time would add golden raisins too and consider pumpkin pie spice for the seasonings. The bars are a perfect fall breakfast starter for a rushed morning before dashing off.
I’m so thrilled to hear it, Lynne! Golden raisins sound like a marvelous addition! 😀 xo
Could I substitute oats for the coconut? I don’t like coconut, and I don’t have a sensitivity to oats. Would this affect the hydration level?
Hi Kaitlyn,
I’ve never tested the recipe using oats instead of coconut, but my guess is you would need to add a little liquid to offset them…perhaps almond milk or coconut milk. Let me know if you try it! xoxo