Sweet Potato Breakfast Bake

Looking for an easy,  delicious, and nutritious breakfast that you can make ahead of time and then just warm up during the week?  Sweet Potato Breakfast Bake is in our rotation along with Oatmeal Blueberry Bake, Protein Pancakes, and Sweet Potato Quiche.  They are all loaded with protein, healthy fats, and fiber to help balance your kid's blood sugar and set them up for a successful day at school.  The Sweet  Potato  Breakfast Bake and the Sweet  Potato Quiche also have veggies which is always a win. 

Why serving a balanced breakfast matters

Many breakfast foods like cereal, bagels, and OJ are high in sugar and/or starch, which turns into sugar in the body.  This will cause a blood sugar spike and then a quick crash which can make it hard for kids to focus and learn at school.  When we serve balanced meals,  kids have sustained energy for several hours, making it easier to learn. 

Not sure your kids will be a fan of Sweet Potato Bake?

When introducing  something new, I  recommend serving it with  a familiar food.  I added chocolate chips (to serve at the familiar food) to the Sweet Potato Bake which makes it more enticing.  This is a great strategy to keep in mind as you continue to serve new foods.  Another example could be serving the Sweet Potato Quiche with bacon on top to make it more appealing. Think about you can “uplevel” the new food with a food they already love. 

Sweet Potato Breakfast Bake

 Ingredients:

2 small sweet potatoes baked

1 large ripe banana

3 eggs

¼ cup full-fat canned coconut milk (or milk of choice)

1 teaspoon vanilla extract

2/3 cup shredded coconut, unsweetened

2/3 cup raw sunflower seeds

½ cup unflavored plant-based protein powder (I use Be Well made with just chocho beans)

2 teaspoons cinnamon

3 tablespoons maple syrup (optional)

2 tablespoons dark chocolate chips

Pinch sea salt

Coconut oil, butter, or avocado oil to grease the dish

Advanced Preparation:  Bake the sweet potatoes in the oven at 400 F until you can easily poke them with a fork.  You could also microwave them until soft.  As an alternative, you could buy canned sweet potato.

Directions:

1.  Preheat the oven to 350 F.

2. Grease the pie dish with coconut oil.

3. Remove peel from sweet potatoes and peel from banana.

4. Mash in a mixing bowl.  It is okay if it is a little chunky.

5. Stir in the remaining ingredients aside from chocolate chips.

6. Mix until combined. 

7. Transfer mixture to baking dish.

8. Sprinkle with chocolate chips

9. Bake for 35 minutes.

10. Serve with plain full-fat yogurt on top, if desired.

If you give this recipe a try, I’d love to know what you think. If your child is hesitant to try it, make sure to download our FREE Taste-O-Meter. Instead of asking your child to take a bite, ask them “What do you rate it?” This makes trying new food fun! To learn more about our amazing Taste-O-Meter, check out this post. It has been a game changer for so many families. I hope it brings you success too!