Whole30 Sweet Potato Coconut Breakfast Bake

Last month I decided to try the whole30. If you have never heard of the whole30, here is a link if you want to check it out. In a nutshell, for 30 days you cut out sugar, legumes, grains and dairy to reset your body. I think the hardest part was going without dairy because who doesn’t put cheese on everything. But anyway, I learned a lot and it took a lot of meal prepping, planning and keeping quick meals on hand for those days I was starving. For breakfast I pretty much ate eggs, avocado and some form of vegetable everyday, but after a while i got sick of eggs. This breakfast bake is super easy to make ahead for the week and tastes almost like banana bread.









  • 1 Tbsp. coconut oil
  • 1 sweet potato, shredded
  • 1/2 C. coconut milk
  • 2 bananas, mashed
  • 2 eggs
  • 1/2 C. almond flour
  • 1/2 C. shredded coconut
  • 1 Tbsp. cinnamon
  • 1/2 Tbsp. nutmeg
  • 1/2 chopped pecans (for topping)

Preheat oven to 350°F. Shred sweet potato and place in cast iron skillet in the oven until soft or starting to brown. While baking, mash 2 bananas in a medium sized bowl, add coconut milk and eggs until combined. Stir in almond flour, coconut, and spices until mixed through. Once your sweet potatoes are done in the oven, remove and add mixture to your skillet. Top with shredded coconut, and chopped nuts. Bake for 15-20 minutes. Top with cashew or almond butter & enjoy!

  • NB





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