16 November 2015

Sweet Potato Breakfast Bake

This recipe is a favorite of Katie Furia, our program manager for Oregon Double Up Food Bucks. 

The only thing to rival a good holiday dinner is a tasty holiday brunch. My mom originally tried this recipe to accommodate a dairy-free guest, but it has since become a go-to brunch option that satisfies everyone around the table. Leftover sweet potatoes (or even mashed potatoes) could substitute the grated sweet potatoes here. Any milk can be used, but the coconut milk brings a nice sweetness. With sweet potatoes looking better than ever at this year’s farmers markets, this will definitely make an appearance or two in my home this holiday season – perhaps even for dinner.

Preparation time: 15 minutes
Cooking time: 45 minutes
Number of servings yield: 6


  • 2 small Sweet Potatoes
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 lb. sausage of your choice
  • ½ Yellow Onion
  • 4 Eggs
  • ½ cup Coconut Milk
  • ¼ tsp fresh Sage
  • Coarse Sea Salt and Black Pepper (to taste)
  • Microgreens as garnish (optional)