Coconut Sweet Potato Breakfast Bake
Recipe type: Breakfast
Serves: 6
An absolutely sugar free breakfast, that's absolutely delicious and easy to prep!! And yes you can have sweet potatoes for breakfast.
  • 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
  1. Preheat oven to 375 degrees.
  2. 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).
  3. Top with the remaining shredded coconut, raisins and walnuts.
  4. Pour the coconut milk and almond milk over top.
  5. Cover with tin foil and bake for 45 minutes, or until tender (or just about tender when poked with fork).
  6. Remove from oven, uncover (remove tin foil) and bake for another 15 minutes.
  7. Enjoy.
Recipe by Wholesomely Fit at