This makes a lovely breakfast or brunch. But can keep for lunches and snacks. You can use pumpkin or butternut squash too). This will serve 2.



Coconut oil for cooking

1/2 grated large sweet potato

4 eggs

1/3 cup of coconut milk

1 ripe banana

1 tsp cinnamon

1/2 tsp ground ginger, nutmeg and all spice

pinch of sea salt (optional)


Melt coconut oil in ovenproof pan over a medium-high heat.  Add grated sweet potato and stir until softened.

Add the rest of the ingredients to a blender.

When the sweet potato is cooked, add the mixture and cover and cook until it is mostly set. Then place under a grill to cook the top.


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