Sweet Potato Sunrise Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large sweet potatoes, peeled and cubed
02 -
1 tablespoon olive oil
03 -
1 teaspoon ground cinnamon
04 -
1/2 teaspoon nutmeg
05 -
1/4 teaspoon salt
06 -
1/4 cup maple syrup
07 -
1/2 cup unsweetened almond milk (or preferred milk alternative)
08 -
3 large eggs
09 -
1 teaspoon vanilla extract
→ Add-ins & Garnish
10 -
1/2 cup chopped pecans or walnuts
11 -
1/2 cup dried cranberries or raisins
12 -
Fresh mint leaves (optional)
# Instructions:
01 -
Preheat your oven to 375°F (190°C).
02 -
In a large bowl, toss the cubed sweet potatoes with olive oil, cinnamon, nutmeg, and salt until evenly coated.
03 -
Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until fork-tender and slightly caramelized. Stir halfway through for even cooking.
04 -
In a mixing bowl, whisk together the maple syrup, almond milk, eggs, and vanilla extract until smooth and well combined.
05 -
Remove sweet potatoes from the oven and reduce temperature to 350°F (175°C). Transfer roasted sweet potatoes to a greased baking dish. Add the egg mixture, chopped nuts, and dried cranberries. Stir well to ensure even distribution.
06 -
Bake in the oven for 30-35 minutes until the egg mixture is set and lightly golden on top.
07 -
Allow to cool for a few minutes before serving. Garnish with fresh mint leaves if desired.
# Notes:
01 -
This versatile dish works well as a nutritious breakfast or brunch option, offering a balance of complex carbohydrates and protein.