Sweet Potato Breakfast Casserole

This breakfast casserole is made of hearty sweet potatoes and sweetened with bananas. Coconut flakes give it an oatmeal like texture.  It’s perfect for a healthy breakfast when you don’t want eggs, and makes an impressive brunch dish as well. For more FREE Paleo breakfast recipes, visit our PaleoPlan recipe center!

Sweet Potato Breakfast Casserole-2
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Sweet Potato Breakfast Casserole

Servings 4

Total Time: 40 minutes

Cook Time: 40 minutes

Nutrition Information

calories 411

carbohydrate 54.4g

protein 6.5g

fat 19.7g

saturated fat 16.3g

cholesterol 10g

sodium 188g

potassium 1002g

fiber 6.7g

sugar 23.7g



  • 2 medium sweet potato(es) peeled and cubed
  • 2 cup(s) almond milk, unsweetened
  • 1 cup(s) coconut flakes
  • 2 medium banana(s)
  • 2 tablespoon(s) maple syrup
  • 1 tablespoon(s) vanilla
  • 1 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) sea salt


  • 1/2 cup(s) pecans chopped
  • 3 tablespoon(s) coconut oil melted
  • 1 tablespoon(s) maple syrup
  • 2 tablespoon(s) almond flour


  1. Preheat oven to 375 degrees F.
  2. Bring a pot of water to a boil and add the sweet potatoes. Simmer for 5-6 minutes, until tender.
  3. Drain the sweet potatoes and set aside. Return the pot to the stove and add the milk and coconut.
  4. Bring to a boil, turn the heat down to low and simmer for 5 minutes. Turn off heat, and add the sweet potatoes and bananas to the pot. Mash lightly, and stir in maple syrup, vanilla, cinnamon, and salt.
  5. Transfer mixture to a square baking pan or casserole dish.
  6. To make the topping, mix the ingredients in a bowl until well combined. Sprinkle over the top of the casserole.
  7. Bake for 25-30 minutes, until top is browned. Allow to cool slightly and serve warm.


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