Sweet Potato Breakfast Bake

Back in the day when I completely cut sugar and flour out of my diet, this sweet potato breakfast bake was one of my go-to batching breakfasts. I don’t restrict any categories of food from my diet anymore, but I still often make this delicious breakfast casserole exactly as I did then, because it’s so easy and yummy!! This is a great way to use up cooked sweet potatoes from the fridge, and October apples from everyone’s trees. The apples give this dish plenty of sweetness, and the nuts and sweet spices give it festive fall flavors and delicious crunch. The yogurt brings it all together with a bit of tang and creaminess. Enjoy!

More Breakfast Bakes to Try:

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Sweet Potato Breakfast Bake

A perfect fall breakfast! The apples give this plenty of sweetness, and the nuts and spices give it festive flavors and delicious crunch.
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Active Time: 10 minutes
Inactive Time: 30 minutes
Servings 8


Casserole Layer

  • 1/2 cup dry rolled oats, 2 oz
  • 8 oz cooked sweet potato, about 2 small potatoes or 1 large potato
  • 2 cups plant-based milk of choice, 16 oz
  • 1 Tbsp ground flax seeds
  • 1 apple, diced
  • 1/2 tsp vanilla extract
  • 1 tsp pumpkin or apple pie spice, or make your own, see notes

Fruit Layer

  • 2 apples, diced, my favorite are honeycrisps!
  • 1/2 lemon, squeezed, to prevent apples from browning
  • dash pumpkin or apple pie spice, or make your own, see notes

Oat Pecan Topping

  • 1/2 cup dry rolled oats, 2 oz
  • 1/2 cup chopped pecans walnuts, or hazelnuts, 4 oz
  • 1/2 tsp pumpkin or apple pie spice, see notes
  • 1/4 tsp sea salt
  • 2 tsp coconut oil, optional

To Serve

  • 1/4 cup yogurt, to serve, 2 oz


  • Cook your sweet potatoes ahead of time using your favorite method (baking, pressure cooking, microwaving, boiling) until very soft and fork tender.
  • In a small pot, add 1/2 cup (2 oz) of the oats, 2 cups of milk, 1 diced apple, the chia or flax seeds, and seasonings. Whisk well so that the seeds don’t form clumps, and bring to a boil. Reduce heat to low-medium and cook for about 5 minutes, stirring frequently.
  • Remove the skins off the cooked sweet potato. With a potato masher or large spoon, mash in the cooked sweet potato into the oat mixture. Leave some chunks for texture. Set aside.
  • Finely dice the apples and toss with lemon juice and another dash of cinnamon.
  • Toss the oat pecan topping ingredients together in a separate bowl.
  • Transfer the sweet potato mixture to a casserole dish, spread evenly.
  • On top of the sweet potato, spread out the apples in an even layer.
  • On top of the apples, sprinkle the pecan topping.
  • Bake, uncovered, for 30 minutes, at 350 degrees.
  • Add a dollop of yogurt to serve. (My favorite is unsweetened coyo vegan yogurt)


  • You can reheat this by mixing in a bit of milk (or water) and heating in the microwave. It is also very good cold, straight from the fridge with a splash of milk!
  • You can easily make this dish ahead in one of two ways:
    • Bake the dish completely, let cool and store, loosely covered in plastic wrap, in the fridge. Then reheat at 300 degrees until warmed through.
    • Or, make the sweet potato mixture and do not add toppings. Place it in your baking dish tightly covered in the refrigerator until you are ready to serve. Then add topping and bake according to the instructions.

Notes for Portioning

  • For a weight loss friendly breakfast, divide this casserole into 6 portions. Add a handful of fruit on the side (about 3 oz).
  • For a heartier breakfast, divide this casserole into 4 portions. 
  • For both options, top with 1/2 cup (4 oz) plant-based yogurt of choice
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  2. Mary Clark

    Looks yummy! Thanks!

  3. Hey Katie! Yum! Totally rockin breakfast. I love it! You might want to revisit the amount of nuts in your directions #6 tho. I think it should match the 4 oz in the Protein Servings. Thanks again for ANOTHER super fab recipe!

  4. Bonnie Mac Rae

    Yummy even my partner loves this recipe. Thank you.

  5. My family LOVES this! I add in 6 oz of cranberries to the recipe and then for weight loss add 2 oz of fruit to complete my breakfast. Thanks so much for the deliciousness!

  6. Katherine

    Hi! I am wondering if you think this would freeze and reheat well? Thanks! Katherine

  7. Eden Shonik

    Hey Katie,

    Just made the maintenance version of the sweet potato casserole with walnuts…really delicious! Wondering if you ever tried using nut butter in lieu of a portion of the nuts? I think I’ll try it next time😉Thank you for sharing your recipes with the BLE community!


  8. Cameron

    It was very tasty — but I noticed that I was hungry again more quickly than when I have my other breakfasts. The six portions is a bit cumbersome for those of us on weight loss. I’m the only one in my family doing this – and my husband is not a sweet potato fan. So, I am going to see if it will freeze. Otherwise, I have used a lot of ingredients for something that I am only going to have 1 or 2 servings of. Have you tried to split the recipe?

    • I think freezing it or cutting the recipe in half and making 3 servings would be fine. I eat 1/4 of it on maintenance so I can see why it would feel that way for weight loss.

  9. tammy card

    What size is your casserole pan? 8×8 or 9×13

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