Description
Sweet Potato Cranberry Breakfast Bake is a heartwarming dish that perfectly blends the sweetness of roasted sweet potatoes with the tartness of cranberries. Ideal for cozy brunches or festive gatherings, this bake is not only easy to prepare but also visually stunning, making it a sure hit for impressing guests. Each bite offers a delightful balance of flavors and textures, perfect for starting your day on a delicious note.
Ingredients
Scale
- 2 cups sweet potatoes, peeled and diced
- 1 cup fresh or dried cranberries
- ½ cup pure maple syrup
- 4 large eggs
- 1 cup almond milk (or any milk)
- 1 tsp ground cinnamon
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- Roast diced sweet potatoes on a baking sheet for about 25 minutes until tender.
- In a bowl, whisk together eggs, almond milk, and maple syrup.
- Fold in roasted sweet potatoes and cranberries until evenly coated.
- Pour mixture into the baking dish; add nuts if desired.
- Bake for 35-40 minutes until puffed and golden brown.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 155g)
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 70mg