Can you believe it’s already November and Thanksgiving is just around the corner? I know we say this all the time, but seriously, where does the time go? The mini bursts of warm, spring-like weather doesn’t help get into the holiday spirit either #globalwarming. I love it, but it makes me realize that I truly miss living in the North around the holidays. But enough nostalgia for now. Let’s talk brunch and more importantly, what you should be serving in the coming weeks for the holidays.
I found the inspiration for this recipe on a fellow Paleo blogger’s site, but I made enough tweaks to the original to call it my own. This ‘pudding’ is Whole30, Paleo, dairy-free and just delicious. It’s warming and filling, simple to make and easy to share, and it definitely deserves to be the star to your holiday brunch.
Sweet Potato & Apple ‘Bread Pudding’
Prep time: 10 mins
Cook time: 25 mins
Oven temp: 400 degrees
Serves: 4-6 people
- 1 large Japanese sweet potato, peeled and shredded
- 1 large apple, peeled and shredded
- 2 tbsp coconut oil
- ⅛-1/4 tsp sea salt
- 1 tsp cinnamon
- ⅛ tsp ground cardamom
- ¼ tsp nutmeg
- ⅛ tsp turmeric (add one mini crank of black pepper to bring out the healing qualities of this golden wonder – read more here)
- 2 eggs, whisked
- ½ cup full fat canned coconut milk
- ¼ cup raisins or dried currants
- ¼ cup cranberries (fresh or frozen)
- chopped pecans
- Prep your ingredients before beginning. I used my food processor with the shredder blade to streamline the prepping but you could also use a spiralizer with the smaller blade setting.
- Preheat your oven to 400 degrees and heat the coconut oil in a skillet over medium heat. Add the shredded sweet potatoes to the pan and cook until they begin to soften and brown (~5 minutes).
- Add shredded apples, cranberries, salt and spices to the pan, stirring to combine. Continue to cook over low-med heat ~5 minutes, then transfer to a large glass baking dish.
- Add the whisked eggs and coconut milk to the baking dish and mix to combine.
- Stir in the raisins, spread the mixture out evenly in the pan, then sprinkle with chopped pecans.
- Bake in the preheated oven for about 15 minutes, or until the eggs are set and beginning to brown.
- Serve immediately for a fabulous, warming brunch or make ahead and reheat to snazz up your weekday mornings!
- We like to double the recipe, making two 9X9 pans. Once out of the oven and cooled we cut the second pan of ‘pudding’ into serving sizes and freeze for quick reheat breakfast options during the week.
- I recommend Japanese sweet potatoes due to their mellow, smooth flavor and their crowd pleasing butter color. We have folks in our family that have sworn off orange sweet potatoes, but can be easily tricked into eating these. Whole Foods and our local Produce Box are the only vendors that sell the Japanese (or Murasaki) sweet potato in our area so use what you can find.
- I would recommend any sweet, crisp apple that’s in season or local.
- Thrive Market is my favorite place to stock up on all the pantry items you’ll need for this recipe.