Description
A delightful Sweet Potato Breakfast Bake that combines the natural sweetness of sweet potatoes with warm spices, perfect for breakfast or brunch.
Ingredients
Scale
- 4 medium sweet potatoes, peeled and cubed
- 4 large eggs
- 1 cup milk (whole or your preferred type)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar, packed
- 1/2 cup chopped pecans (plus extra for topping)
- 1/4 teaspoon salt
- Olive oil or butter for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large pot, bring water to a boil, add cubed sweet potatoes, and cook for 15-20 minutes until fork-tender. Drain and cool slightly.
- In a large mixing bowl, mash the cooked sweet potatoes until smooth.
- Add eggs, milk, ground cinnamon, ground nutmeg, vanilla extract, brown sugar, and salt to the mashed sweet potatoes. Whisk until well combined.
- Fold in the chopped pecans.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes until the edges are golden brown and the center is set.
- Sprinkle additional chopped pecans on top during the last 5 minutes of baking if desired.
- Let cool for a few minutes, cut into squares, and serve warm.
Notes
- For a dairy-free version, use almond or coconut milk.
- For a vegan option, replace eggs with flax eggs.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze portions wrapped tightly for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Sweet Potato, Breakfast, Bake, Healthy, Brunch