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Sweet Potato Breakfast Bake

It’s so important for kids to get a healthy breakfast. Just like how you make sheet pan pancakes, this sweet potato breakfast bake is easy to make. 

Sweet potato breakfast bake in a bowl on a wood table. Words read: Sweet potato oatmeal kid-friendly (egg-free).

We all know how important it is to eat a lot of vegetables, and I often remind people to start with veggies at breakfast to make it much easier to get in our “5 a day.”

However – although it has healthy orange veggies in it, this breakfast is more sentimental and delicious than an intentional healthy choice for me.

It has such a fond appreciation in my memory because it was a blessed gift.

Your kids CAN make their own healthy breakfast!

kids learning to cook

Join the Kids Cook Real Food Weekend Challenge: Kids Master Breakfast and imagine your kids making breakfast independently! This challenge contains pro-filmed video lessons you can do at your own pace and finish in one weekend. Perfect for busy families!!

The Gift of Homemade Food

In my first Bible study, it was part of our call to community that we shared meals with each other when new babies would come, so much so that when I announced that we were going to have a second baby, I said something like, “My husband and I decided that we really missed out the first time because I wasn’t part of this group yet, so we thought we’d have another baby for those meals!” ? (A joke, of course!)

It was for baby #3 that a fellow real foodie from the study really showered us with love in the form of food.

She not only brought dinner, but dessert AND a breakfast, all of which fed us for multiple meals each! I was overwhelmed with gratitude for her vast generosity – and then this healthy breakfast was SO good, of course, I had to pay her the finest compliment: I asked for the recipe.

She had tweaked it quite a bit from the original and I’ve tweaked it much, much more, especially in streamlining the dishes needed, and you get to benefit from this awesome collaboration.

Sweet potato breakfast bake in a white bowl on a wood table with an apple and jar of milk. Nutrient-Packed Sweet Potato Breakfast Bake

In this make-ahead breakfast, you’ll find whole grains, orange vegetables (bring on the beta-carotene!), healthy fats, and so, so much flavor. It’s perfect for a holiday breakfast, potluck, or just a few weekday meals in a row.

The casserole is DEEP because I make big batches if I’m bothering to make something ahead, so it will definitely last a family 2 or 3 mornings. Love that so much. ?

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Sweet Potato Breakfast Bake

  • Author: Katie Kimball
  • Yield: deep 9x13, serves at least 8 1x
  • Category: Breakfast

Description

In this make-ahead breakfast, you’ll find whole grains, orange vegetables (bring on the beta-carotene!), healthy fats, and so, so much flavor. It’s perfect for a holiday breakfast, potluck, or just a few weekday meals in a row.


Ingredients

Scale
  • 34 sweet potatoes (or 68 c. peeled and diced)
  • 2 bananas
  • 24 tsp. cinnamon
  • 1/21 tsp.nutmeg
  • 1/2 tsp. salt
  • 24 tsp. vanilla extract (try homemade)
  • 2 Tbs. maple syrup
  • 4 apples, diced (peeled or unpeeled)
  • 2 c. rolled oats
  • 3 c. some combination of milk/yogurt/whey/water (to soak, use at least some acidic medium, yogurt or whey)
  • 1/4 c. chia seeds
  • 2 c. whole milk

Toppings


ship kroger


Instructions

The prep ahead version (some morning work):

  1. Bake sweet potatoes whole on a cookie sheet at 450F for 30-45 minutes until soft, then peel into a large bowl (the peels just fall off with your fingertips).
  2. Add to the sweet potatoes the bananas, cinnamon, nutmeg, salt, vanilla and maple syrup. Mash together with a potato masher or immersion blender.
  3. Dice apples and put on top of the sweet potato mash. Cover and refrigerate overnight.
  4. In the pot you just cooked the sweet potatoes in, mix up the oats, 3 c. liquid and chia. Cover and leave on the counter overnight to soak.
  5. To make the topping: Chop the nuts and mix with flour and sucanat in a medium bowl. Cut in the coconut oil with a pastry blender or 2 butter knives.Cover and store until ready.
  6. In the morning, add 2 cups milk to the oats and bring to a gentle boil over medium, then turn to low for 5-10 minutes until cooked/thickened.
  7. Stir in the sweet potato mash and apples. (You can serve this now if people need to eat first! Saves dishes!)
  8. Spread into a 9×13” glass baking dish (it will be very full).
  9. Sprinkle the topping on top.
  10. Bake in a preheated 350F oven for 20 minutes. Turn the oven off, then turn the broiler on for 4-5 minutes to brown and crisp the topping.
  11. Serve warm with milk and extra maple syrup if desired.

The total make-ahead version OR the make-it-all-in-the-morning version (fewest dishes):

  1. The night before, soaked version: In a large pot, mix up the oats, 3 c. liquid and chia. Cover and leave on the counter overnight to soak. You can skip this step if you have to start in the morning!
  2. Bake sweet potatoes whole on a cookie sheet at 450F for 30-45 minutes until soft. Can be done in advance and refrigerated.
  3. In the morning, add 2 cups milk to the oats and bring to a gentle boil over medium, then turn to low for 5-10 minutes until cooked/thickened.
  4. Here’s why you needed a large pot: When the oats are done, add the sweet potatoes, bananas, cinnamon, nutmeg, salt, vanilla and maple syrup. Mash together with a potato masher.
  5. Add diced apples and stir.
  6. Spread into a 9×13” glass baking dish (it will be very full).
  7. To make the topping: Chop the nuts and mix with flour and sucanat in a medium bowl. Cut in the coconut oil with a pastry blender or 2 butter knives.
  8. Sprinkle the topping on top of the 9×13 dish.
  9. Bake in a preheated 350F oven for 20 minutes. Turn the oven off, then turn the broiler on for 4-5 minutes to brown and crisp the topping.
  10. Serve warm with milk and extra maple syrup if desired.

Notes

The overnight hint: You can assemble the entire casserole in advance and store overnight in the fridge or counter (there’s no eggs or meat), but you’ll need to add 10 minutes to the cook time if it’s cold.

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Top photo is sweet potato breakfast bake in a white bowl on a wood table. Bottom picture is milk being poured over sweet potato breakfast bake. Words read Kid-Friendly Sweet Potato Oatmeal Breakfast Bake.

Easy Breakfast to Serve Guests

Make-ahead breakfasts are wonderful for any busy school day, but particularly when you’re hosting company or on a holiday when you, the cook, also want to relax and enjoy the festivities.

Mary shared a very fun candy cane smoothie bowl for Christmastime, this soaked baked oatmeal is MY personal favorite for both Christmas and Easter (we use different flavors to switch it up), and this list of real food brunch dishes to pass shares some of my favorite potluck breakfast dishes, including this grain-free pizza quiche (which I like to “fancy up” for ladies’ brunches with things like goat cheese and asparagus).

May this recipe serve your family and friends well!

More sweet potato recipes:
Sweet potato breakfast bake in a white bowl with milk and a wooden spoon on a wood table with pink and white checked napkin. Words say: Make ahead breakfast packed with veggies!
Have you ever transferred a dishes-intensive recipe to an easier one, or to a make-ahead breakfast? I’d love to hear!

More Healthy Breakfast Recipes

Unless otherwise credited, photos are owned by the author or used with a license from Canva or Deposit Photos.

7 thoughts on “Sweet Potato Breakfast Bake”

  1. Could this be made dairy free? I can use different milk but what would I soak the oats in that would still be asidic?

  2. Have you tried this in a metal pan? Would it change the cooking time at all? I’ve heard glass pans are not supposed to go under the broiler. My hubs exploded a glass pan once by using it under the broiler and most say do not broil on them. Thanks!

    1. Oh my, Megan, I didn’t know that at all! It doesn’t broil long, but I can imagine you feel particular cautious about it! 😮

      I would think possibly reducing by 5 mins at most in a metal pan, but since it’s not really “baking” like bread, a few minutes here or there will make no difference anyway.
      🙂 Katie

  3. This recipe sounds delicious! How prominant is the banana in the flavor profile? Do you possibly have a suggestion for a substitution or could the recipe work without it? Sorry, I know they’re good for us but I’m so not a fan! 🙂

    1. Hi Ann and Helen!
      I’ve never noticed the taste of the bananas *at all* but I don’t particularly pay attention. I would use natural applesauce as a sub – canned pumpkin might overdo the “orange vegetable” and diminish the fun of the flavors.

      🙂 Katie

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