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Sweet Potato Breakfast Bake (Paleo)

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.

Paleo Sweet Potato Breakfast Bake - grain-free, gluten-free, refined sugar-free, and delicious | TheRoastedRoot.net

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! 

Paleo Sweet Potato Breakfast Bake - grain-free, gluten-free, refined sugar-free, and delicious | TheRoastedRoot.net

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:

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 @TheRoastedRoot on Instagram!

Paleo Sweet Potato Breakfast Bake - aka paleo baked oatmeal - grain-free, gluten-free, refined sugar-free, and delicious | TheRoastedRoot.net

Paleo Sweet Potato Breakfast Bake

Yield: 3 to 4 people
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Paleo sweet potato breakfast bake, aka paleo baked oatmeal is a nutritious breakfast

Instructions

  1. 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.
  2. Preheat the oven to 350 degrees F and line a 8” x 8” baking pan with parchment paper.
  3. 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.
  4. 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.
Nutrition Information
Yield 9 Serving Size 1 of 9
Amount Per Serving Calories 184Total Fat 22gUnsaturated Fat 0gCarbohydrates 22gNet Carbohydrates 20gFiber 2gSugar 11gProtein 4g

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Kaitlyn

Wednesday 2nd of September 2020

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?

Julia

Thursday 3rd of September 2020

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

Lynne

Monday 30th of September 2019

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.

Julia

Wednesday 2nd of October 2019

I'm so thrilled to hear it, Lynne! Golden raisins sound like a marvelous addition! :D xo

Corie

Friday 27th of September 2019

Any suggestions to swap out the banana?

Elizabeth

Thursday 26th of September 2019

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).

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