Flavorful Sweet Potato Sunrise

This cozy Sweet Potato Sunrise Bake always reminds me of slow weekend mornings at home. It is packed with warming spices and just the right touch of sweetness for a breakfast that feels special yet wholesome. Great for family brunches or meal prep for busy weeks, this dish brings comfort and brightness to your table.

I started making this when my youngest decided regular oatmeal was boring. Now everyone asks for this bake for chilly mornings or holiday brunches.

Ingredients

• Sweet potatoes: For rich creamy texture and natural glorious color. Pick firm ones with smooth skin
• Olive oil: For roasting, helps caramelize and keeps them from drying out. Use a fresh fruity one for subtle flavor
• Ground cinnamon: Brings warmth and cozy notes. Pick a fresh spice for full aroma
• Nutmeg: Gives a gentle spiced undertone. Grate fresh for best flavor
• Salt: Sharpens all the other flavors. Just a pinch
• Maple syrup: For deep sweetness. Choose pure maple for authentic taste
• Unsweetened almond milk: Or any milk you like, makes the bake creamy while keeping it light
• Eggs: Are the binder, making everything fluffy and set
• Vanilla extract: Adds a soft fragrance. Real vanilla will make a difference
• Chopped pecans or walnuts: For crunch and earthy flavor. Lightly toast for extra depth
• Dried cranberries or raisins: Provide bursts of tart or sweet chewiness. Pick plump ones for best texture
• Fresh mint leaves (optional): For color and a clean finish if you like

Step-by-Step Instructions

Preheat the Oven:

Set your oven to a steady 375 degrees Fahrenheit or 190 degrees Celsius so it is ready before you start prepping

Prepare the Sweet Potatoes:

Peel and cube your sweet potatoes evenly for even roasting, then toss them well with olive oil, cinnamon, nutmeg, and salt until everything is coated

Roast the Sweet Potatoes:

Arrange cubes in a single layer on a lined baking sheet and roast for about 25 to 30 minutes, stirring once halfway, until they are fork tender and just starting to caramelize at the edges

Make the Egg Mixture:

While potatoes cool a bit, in a mixing bowl whisk maple syrup, almond milk, eggs, and vanilla until very smooth and well blended with no streaks

Combine Ingredients:

Reduce your oven temperature to 350 degrees Fahrenheit or 175 degrees Celsius. Lightly grease a baking dish and stir together the roasted sweet potatoes, egg mixture, chopped nuts, and dried cranberries until everything is evenly combined

Bake the Mixture:

Pour everything into the greased baking dish and bake for 30 to 35 minutes, or until the top looks golden and the egg mixture is completely set

Serve:

Let everything cool for a few minutes before spooning out servings. Garnish with fresh mint leaves if you like and enjoy while warm

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My favorite part is always the toasted pecans on top. I remember my kids sneaking a handful before it even made it into the oven no matter how many times I tried to hide them.

Storage Tips

This bake keeps wonderfully in the fridge for up to four days. Store it tightly covered and reheat individual portions in the microwave or oven. If you need to freeze it, slice it into squares, wrap tightly, and thaw overnight in the fridge before warming.

Ingredient Substitutions

No pecans or walnuts? No problem: sunflower seeds work too. Use coconut milk or oat milk if you avoid almonds. Honey can stand in for maple syrup in a pinch; just be aware it changes the flavor slightly.

Serving Suggestions

I love serving this bake topped with a dollop of yogurt or a drizzle of almond butter. A sprinkle of extra cinnamon at the table makes it even more inviting.

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Making this Sweet Potato Sunrise Bake brings out the best in chilly-morning comfort. Every time I bake it, the house smells like a hug. There is nothing better than sharing a scoop with family and starting the day on a sweet note.

Frequently Asked Questions

→ Can I prepare this Sweet Potato Sunrise Bake ahead of time?

Yes! You can roast the sweet potatoes and prepare the egg mixture the night before. Store them separately in the refrigerator, then combine and bake in the morning. You can also fully bake it ahead of time and reheat individual portions for quick breakfasts throughout the week.

→ What can I substitute for almond milk?

Any milk works well in this recipe. Use dairy milk, coconut milk, oat milk, or any other plant-based alternative depending on your preference or dietary needs.

→ How do I know when the bake is fully cooked?

The bake is done when the egg mixture is set (not jiggly in the center) and the top is lightly golden. You can insert a knife in the center - it should come out clean or with just a few moist crumbs attached.

→ Can I make this dairy-free or egg-free?

For dairy-free, simply use plant-based milk as the recipe suggests. For egg-free, you could try substituting the eggs with 3 tablespoons of ground flaxseed mixed with 9 tablespoons of water (let sit for 5 minutes before using). Note that the texture will be different without eggs.

→ What can I serve with this Sweet Potato Sunrise Bake?

This bake works beautifully as a complete breakfast on its own, but pairs well with fresh fruit, yogurt, additional maple syrup drizzled on top, or a side of bacon or breakfast sausage for non-vegetarians.

→ How should I store leftovers?

Cover and refrigerate leftovers for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes or in a 350°F oven until warmed through.