Last weekend I had a sweet potato craving after my morning run. I had sweet potatoes and plenty of eggs, and being conscious about sugar at the moment I head over to Happy Sugar Habits to check out what they suggest I could make. I adapted their Sweet Potato Breakfast Bake recipe and was very pleased with the outcome. Here’s what I did:

sweet potato bake on a plate with salad

6 eggs
3 tbsp melted creamed coconut
2 tbsp dessicated coconut
Drop of natural vanilla extract
3 small-med sweet potatoes
Used a 9×9 inch baking pan


  1. Pre-heat the oven to 180C
  2. Prepare the sweet potato – I peeled and chopped the potato then microwaved for 10 minutes
  3. Prepare the creamed coconut* – I actually used the thick, separated bit from a can of coconut milk, melted it in the microwave for a few seconds.
  4. Whisk together the eggs, vanilla extract, coconut (desiccated and the cream)
  5. Pour into a baking dish and then distribute the chunks of sweet potato.
  6. Bake in the oven for 40mins until puffed up and golden on top.
  7. Makes about 4 servings


So a few things were new to me – the whole creamed coconut thing – is this the same as coconut cream? coconut milk is far more common in my local supermarkets so I did what I could with that. I will ask the folks at Happy Sugar Habits and explore this further. In any case the idea of coconut in this to sweeten it a little is AMAZING. I love coconut. I am resolving to make more of the recipes on this site because of this (and also because I am a non-reformed sugar addict pansy-ing around the idea of giving it up so this might be a good entry point)

Baking eggs were new to me too. I would normally go omelette style in a fry-pan and then finish under the grill. Overall baking worked for me, with the coconut you kind of got a fluffy texture

fluffy sweet potato egg bake

I am also notorious for never getting the pan size right – I mean come on – when do you even have the right pan size for recipes??? If I did this again (I should say WHEN I do this again), I am going to seek out a loaf shape tin or maybe use a muffin tin for individual servings.

The verdict?? YUM!! I had for lunch (with salad), but I then had leftovers the next day for breakfast. This will be a perfect grab and go breakfast before work when I don’t have time to make something.


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