Ingredients:

  • 1.5 cups shredded sweet potato, packed
  • 1 cup apple, finely diced
  • 6 large eggs
  • 0.5 cup full-fat coconut milk (cream from the top)
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp sea salt
  • 1 tsp pure vanilla extract
  • 2 tbsp melted coconut oil

Instructions:

  1. Preheat your oven to 400°F (200°C). Grease a 9x9 inch baking dish thoroughly with melted coconut oil.
  2. Shred the sweet potato using the large holes of a grater until you have 1.5 cups tightly packed.
  3. In a large bowl, whisk the eggs and coconut cream until the mixture is velvety and uniform.
  4. Stir in the cinnamon, nutmeg, salt, and vanilla.
  5. Fold in the shredded sweet potato and diced apples, ensuring every piece is coated in the egg mixture.
  6. Pour the batter into the prepared dish and smooth the top with a spatula.
  7. Bake for 40-45 minutes until the center is set and the top is golden brown.
  8. Let it rest for 5 minutes before slicing. This allows the custard to firm up.