It’s Sunday brunch around here and I am trying some new healthy recipes for the holidays. This filling breakfast casserole is paleo, grain free and refined sugar free like always. This one is a super satisfying alternative for breakfast to prep for a busy week or to bring to a holiday party.

Sweet Potato Bake:

ts vanilla

ts pumpkin spice

5 TS melted coconut oil

3 TS honey or maple syrup

2 eggs

1 ts baking powder

Pinch of salt

2 medium sweet potatoes, baked and mashed

1/2 cup coconut flour

1/2 cup almond flour

Apple topping:

5 apples, skinned and chopped

TS cinnamon

1/2 lemon juiced

3 TS coconut sugar

Carmel sauce:

1/4 cup coconut sugar

1 cup coconut cream from the can

Pinch of salt

ts of vanilla

Preheat oven at 350. Combine sweet potato bake ingredients till smooth. Pour into a 9x9 greased baking dish. In a separate bowl combine apple topping till apples are evenly coated. pour on top of sweet potato mixture. Bake for 40 mins. While baking, start the Carmel sauce. Put sauce ingredients into a stovetop pan, heat till bubbling and turn to a low boil. Boil on low for 20 or so mins, stirring frequently till thick. Set aside to cool. Remove Bake from oven, let cool. Drizzle Carmel sauce on top of bake. Serve warm and enjoy.

Happy healthy brunching~ Katie