Name: Loaded Taco Sweet Potato Sliders
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5 servings (2 sliders each)
Cuisine: American
Ingredients: 1-2 medium/large sweet potatoes, scrubbed and sliced into 1/2" thick rounds; 2 tbsp avocado or olive oil; 1/2 tsp sea salt; 1 1/4-1 1/2 lbs grass-fed ground beef (85% lean); 2 tsp taco seasoning; 1/8-1/4 tsp chipotle powder; 1 fresh jalapeño, minced; 2 cloves garlic, minced; 1/2 tsp fine grain sea salt; 2 medium/large ripe avocados; 1/4 cup red onion, minced; 2 cloves garlic, minced; 1 fresh jalapeño pepper, minced; 2 tbsp fresh lime juice; 1/4 cup chopped fresh cilantro, plus more for garnish; Sea salt to taste; 1/2 cup Paleo mayo; 1/2 tsp chipotle powder; 1 tsp fresh lemon or lime juice; 1 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1 tsp dried chives; Extra toppings: 3 slices nitrate-free bacon, cooked and crumbled, extra cilantro

Description

This Sweet Potato Apple Breakfast Bake combines the natural sweetness of sweet potatoes and apples with warming spices, creating a delicious and nutritious morning dish. It’s perfect for meal prep or a cozy brunch.

Ingredients

Scale

1 large sweet potato, peeled and shredded (approximately 2 cups)
1 large Pink Lady apple, peeled and shredded (about 1 cup)
2 tablespoons coconut oil
1/8–1/4 teaspoon fine grain sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs, whisked
1/2 cup full-fat coconut milk
1/4 cup raisins (optional)
1/4 cup chopped pecans (optional)

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Instructions

Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish with coconut oil.
Peel and grate the sweet potato using either a box grater or food processor. You should have approximately 2 cups.
Peel and grate the Pink Lady apple using the same method.
In a large mixing bowl, combine the shredded sweet potato and apple.
Melt the coconut oil and drizzle it over the mixture. Add sea salt, cinnamon, and nutmeg, then toss until well coated.
In a separate bowl, whisk together eggs and coconut milk until smooth and well combined.
Transfer the sweet potato and apple mixture to the prepared baking dish, spreading it evenly.
Pour the egg and coconut milk mixture evenly over the sweet potato and apple.
If using optional ingredients, sprinkle the raisins and chopped pecans over the top.
Bake for 35-40 minutes, or until the top is golden brown and the center is set.
Allow to cool for about 5 minutes before serving.

Notes

For a vegan version, use flax eggs instead of regular eggs.
Experiment with different apple varieties for varying sweetness.
For extra flavor, toast pecans before adding to the bake.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: N/A

Nutrition

Serving Size: 1 slice
Calories: 165
Sugar: 8
Sodium: N/A
Fat: 10
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 18
Fiber: 2.5
Protein: 3
Cholesterol: N/A