Sweet potato pecan breakfast bake

Flavours of carrot cake mixed with pumpkin pie!



  • 2
    sweet potatoes –peeled, steamed and pureed until smooth
  • 3
    large room temperature eggs – separated
  • 2
    pure maple syrup
  • 1
    vanilla extract
  • 1
    almond flour
  • 1
    baking powder
  • 3
    ground cinnamon
  • 1
  • 1/4
    raw pecan nuts – roughly chopped
  • 8
    whole pecans for topping



Preheat oven to 180 degrees C and grease a medium size oven dish.

Combine sweet potato, maple syrup and egg yolks in a large mixing bowl and mix thoroughly.

In a separate smaller bowl combine almond flour, baking powder, cinnamon and salt. Add the dry ingredients to the sweet potatoes and stir through. Add the chopped pecans.

Whisk the egg whites until they are light and foamy but not too stiff. Fold them into the sweet potato mixture and pour into the prepared baking dish. Bake uncovered for 30 mins and then top the dish with a piece of tinfoil for another 20 – 30 mins. Leave to cool slightly before serving.

Optional: Serve with a dollop of full cream Greek yoghurt.

Recipe by: Tessa Purdon.



Read more on: breakfast  |  recipe  |  bake


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2015-10-20 15:26

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