Sweet Potato, Blueberry Breakfast Bake


We love sweets and baked goods. And one evening I decided this recipe was going to be the answer. We have been without sugar or isolated sugar substitutes for 2 weeks now, and although my snack night cravings are gone (good riddance!!!), Craig and I have both still been missing that genre of foods and just wanted something light, so I decided for dinner one night I’d make this as a sort of breakfast for dinner, meal. To be honest I wish I could give the whole thing a makeover, and I am planning to, I’ll let you know when that happens, but it was still awesome, so for now we’ll stick with the original recipe that I found here.

The recipe (okay, so I tweaked it a little already) that I used was,

3 Sweet Potatoes
2 Medajool Dates (I used 6)
8 Eggs
Unsweetned Almondmilk (to taste)
2 bananas, cut up
1 -12 oz package thawed frozen organic berries (I used blueberries)
Cinnamon  (I also added Vanilla)
Shredded coconut
Optional: Can of coconut cream (I used Cashew cream, but the top half of a can of coconut milk would be awesome too) 
First up, cooking the sweet potatoes. To do this I scrubbed mine, peels on, poked them with a knife and then microwaved them until a fork inserted went in easily. Pull them out and assemble all of the rest of your ingredients, except your berries, into your blender or food processor while you let the potatoes cool down some. Once they aren’t too hot to handle, peel them, chop them roughly and throw them in as well. Blend the whole mixture up until smooth (make sure there are no whole dates left) and then pour the whole mixture into a greased 9×13 pan. Sprinkle your berries on top and poke some of them down into the mixture to get the most even distribution. You can always dump your berries into the mixture and stir and then pour, but without any flour to coat them in first, they often just sink right to the bottom of the batter. If you sprinkle them on top and then poke a few down, you don’t end up with blueberry upside down cake. Hopefully that makes sense. Next just pop it into a preheated 400 degree oven for about an hour. The recipe gives that time, but I always set my timer earlier and then check and mine was well done at the 45 minute mark, so something to watch for.  Additions – I think that a few T. of Coconut flour would be awesome in here, it would bind it along with the eggs, and cut back on the really smooth texture that may bother some people, but I served mine cold with coconut, more blueberries and cashew cream on top. Recipe for that here. Tastes a lot like a pumpkin pie, or a custard, which I love! We ate it the next morning too, and we all agreed it makes a great breakfast. Craig and the girls have asked me several times when we are making it again.


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