AIP Friendly Sweet Potato and Sausage Breakfast Casserole

Total time1 hr 25 min

Prep time20 min

Cook time55 min

AIP Friendly Sweet Potato and Sausage Breakfast Casserole

Mornings just got a whole lot more satisfying, and this hearty casserole proves that a nourishing, protocol-friendly breakfast can genuinely feel like a treat. Roasted sweet potato cubes form a golden, caramelized base, layered with savory ground pork seasoned with sage, thyme, ginger, turmeric, and a whisper of Ceylon cinnamon — a spice blend that smells incredible as it cooks. Wilted baby spinach and softened onion weave through the filling, adding color and depth without a single ingredient that would raise a red flag for anyone following a strict elimination approach. The clever binder — full-fat coconut milk whisked with arrowroot starch and a splash of apple cider vinegar — sets up beautifully in the oven, holding everything together the way eggs would in a conventional casserole, no dairy or nightshades required. Everything bakes into a cohesive, sliceable dish that comes out of the oven lightly golden at the edges and perfectly set in the center. It makes 6 generous portions, so it's ideal for meal prepping at the start of the week or feeding a crowd on a slow weekend morning. Finish each slice with a scatter of fresh parsley and you've got a breakfast that looks as good as it tastes.

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Ingredients

6 servings

For the casserole

1 ½ lb sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
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3 tbsp coconut oil, divided
1 tsp fine sea salt, divided
1 lb ground pork
1 tsp dried sage
½ tsp dried thyme
½ tsp ground ginger
¼ tsp ground turmeric
¼ tsp ceylon cinnamon
1 medium yellow onion, finely diced
4 cloves garlic, minced
4 cups baby spinach, loosely packed

For the binder

1 can (13.5 oz) full-fat coconut milk
3 tbsp arrowroot starch
1 tbsp apple cider vinegar

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Toss the sweet potato cubes with 1 1/2 tbsp of the coconut oil and 1/2 tsp of the salt on a large rimmed sheet pan, spreading them in a single layer. Roast for 20–22 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork. Remove from the oven and reduce the oven temperature to 375°F (190°C).
2
While the sweet potatoes roast, heat the remaining 1 1/2 tbsp coconut oil in a large skillet over medium-high heat until shimmering. Add the ground pork, sage, thyme, ginger, turmeric, Ceylon cinnamon, and the remaining 1/2 tsp salt. Cook, breaking the meat into small crumbles, until the pork is cooked through with no pink remaining and registers 160°F (71°C) on an instant-read thermometer, about 7–8 minutes. Transfer the cooked pork to a large mixing bowl, leaving any rendered fat in the skillet.

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