It’s Monday!!
Is it just me or do the weeks seem to fly by. Or maybe it’s because I have a child now, and I feel like I am always going a hundred miles per hour trying to accomplish as much as I can throughout the week. And because you never truly ever get a day off.
I did finally make us a “nice” breakfast though, that wasn’t a smoothie or oatmeal. On the weekends I always love making big breakfasts, and it’s typically pancakes or an oatmeal bake. However, this Sunday I decided to try sweet potatoes for breakfast. Yes, that’s right for breakfast!!
Can I just say you can pretty much eat sweet potatoes any time of day and practically with and in everything. Okay, so I have been on a sweet potato kick lately, but I must say that they make for a great breakfast.
This bake only took me 10 minutes to prep. I had it in the oven while the hubby finished his run and I fed baby. I didn’t want to use any sugar, since Marc and I are doing a sugar fast for 21 days with our church. Since sweet potatoes are already naturally sweet, there’s really no need for any added sugar, but if you wanted you could add maple syrup. The raisins also help to add some natural sweetness as well.
I layered the sweet potatoes, putting unsweetened shredded coconut, cinnamon, nutmeg, and pumpkin spice between the layers, and then topped with walnuts, more coconut and milk. I hope you enjoy this breakfast bake as much as we did. 🙂
- 3 medium sweet potatoes, washed and thinly sliced (1/4 inch thick)
- ½ c unsweetened shredded coconut
- ½ c raisins
- ½ c walnuts
- Cinnamon
- Nutmeg
- Pumpkin Pie Spice (optional)
- 1 c almond milk
- ½ c canned coconut milk
- Preheat oven to 375 degrees.
- In a 9 x 13 inch pan, layer the sliced sweet potatoes, sprinkling each layer with lots of cinnamon, couple dashes of nutmeg and pumpkin pie spice, and ¼ c shredded coconut (should make 2 layers).
- Top with the remaining shredded coconut, raisins and walnuts.
- Pour the coconut milk and almond milk over top.
- Cover with tin foil and bake for 45 minutes, or until tender (or just about tender when poked with fork).
- Remove from oven, uncover (remove tin foil) and bake for another 15 minutes.
- Enjoy.
Until Next Time Be Whole and Be Fit
Have you ever had sweet potatoes for breakfast? What’s your favorite sweet potato dish for breakfast?
Bry, this looks so good- the sweet flavors sounds delicious and the texture chewy and awesome. I can see making a savory version of this too! Love you sis! xo
I hope you both enjoy!!
YUMMMMM! I am totally trying this!