Disclaimer: I received free samples of California Walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.
My brand spanking new walnut, sweet potato and pineapple breakfast bake is downright amazing, y’all!! Baked sweet potatoes, canned pineapple slices, and roasted nuts are covered with a super simple homemade syrup in a small casserole dish. Then, it gets covered and baked until it’s a light but filling breakfast, dessert or midnight snack recipe that features just the right amount of melt-in-your-mouth sweetness. Yep and yay…
There’s Nothing Like a Contest to Get My Creative Juices Flowing, Y’all…
Some months back, I signed up for a California Walnuts Sweet vs. Savory recipe contest. I was pumped, as I love, love, love walnuts and eat them often. In fact, a handful of California walnuts is a versatile snack and can satisfy any taste preference, from savory to sweet. Regardless of your flavor preference, walnuts are the only nut to provide an excellent source of the plant-based omega-3, ALA (2.5g/oz).
So, I was super excited to see what I could come up with for the contest. And, once my very own box of California walnuts finally came in, I was even more excited to take the plunge. Especially once I saw the super cute oven mitt and measuring cup that came in the box, along with 1 pound of walnuts!!! Super yay!!
My excitement for the contest remained at a super-high level for about a week. Then, I realized my hermit writing life hasn’t really changed during the quarantine. However, the life of my readers may have indeed been turned upside down. Some of y’all may have limited food access right now. And others may be avoiding the grocery store chaos and just eating what you already have on hand.
So, I thought long and hard about what recipe I would create for the contest. I wanted it to be easy. I wanted it to be simple. And, I wanted it to be a super delicious escape from all we’re going through right now.
So, I peeped into my pantry like a million times. And, I took a look at my spices and sweeteners. I thought about how I could change someone’s life for the better right now. Even if it was to introduce them to a new recipe that they could make with common pantry ingredients.
Then, after much back and forth deliberation, I settled on this walnut sweet potato pineapple breakfast bake, y’all. I know that it’s totally different from anything else I’ve ever put out on the blog. Because truth be told, it’s my first ever gluten free breakfast blog recipe. I usually share lunch and dinner recipes as I’m not normally much of a breakfast eater.
And, this one is sooo gluten free that it doesn’t have a drop of GF flour in it. Or any other hard-to-locate ingredients that could stop you from enjoying it, like today!
It honestly only has 8 ingredients, and one is totally optional. It’s the whipped cream for serving. And while it does enhance the flavors of the recipe, the dish is just as delicious without it.
I’m calling it walnut sweet potato pineapple breakfast bake. But, you can literally eat it any time of the day or night. It’s sweet and rich, with pops of crunch from the toasted walnuts that just make you wonder how you ever lived without it!
How to Make Walnut Sweet Potato Pineapple Breakfast Bake Today
To start the walnut sweet potato pineapple breakfast bake, pop a few sweet potatoes in the oven. Or the microwave, whichever you prefer. Let the sweet potatoes cool when they are done. Then slice them with the skins on, and remove and discard the skins.
You can also use leftover or canned sweet potatoes for this recipe, which is how I wrote the recipe card. I did this because I think most people will be able to use up what they already have this way. The look of it may change, but the taste should be the same.
Then, toast the walnuts in the oven for about 5 minutes, if you don’t already have toasted walnuts on hand.
Now, gather maple syrup, cinnamon, salt, and brown sugar:
And mix it all together in a Pyrex measuring cup so it’ll be super easy to pour:
Then, pour a little of the syrup into the bottom of a greased casserole dish. Position pineapple rings along the bottom, and top with the sweet potato slices. Sprinkle half of the walnuts on the layer, then pour half of the syrup into the casserole dish:
Finally, make another layer just like the one above. Cover loosely with aluminum foil, and bake for 35 to 45 minutes, removing the foil during the last few minutes of baking. You don’t want to remove the foil until the walnut sweet potato pineapple breakfast bake too early. Otherwise, the walnuts on top might burn, and you really don’t want that to happen. You can also cover and refrigerate the dish overnight, and let it come up to room temperature the next morning before baking, if desired. This is especially helpful if your sweet potato slices were slightly undercooked, as the syrup will soften them during the overnight resting period.
And that’s it, y’all! Your super easy almost pantry breakfast, dessert, or any-time-of-day snack is ready for your delectable dining enjoyment. If you want extra richness, I highly suggest topping individual servings with whipped cream or a scoop of vanilla bean ice cream.
The warm sweetness of this walnut sweet potato pineapple breakfast bake is super comforting and filling, yet honestly just as light. And it pairs well with coffee, making it the perfect morning pick-me-up dish that just gets better and better the longer that it sits in the fridge.
Share this walnut sweet potato pineapple breakfast bake with those who are just as warm as they are sweet. And see y’all on the yum side…
Walnut Sweet Potato Breakfast Bake
- 2 large sweet potatoes, baked, cooled, peeled, and sliced
- 1 20-ounce can sliced pineapples, drained
- 1 cup toasted walnuts
- whipped cream or vanilla bean ice cream for serving, optional
For the Walnut Sweet Potato Pineapple Syrup
- 1 cup maple syrup
- 1/4 cup brown sugar or coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Preheat oven to 350 degrees F.
- Lightly grease a small casserole dish.
- Pour the maple syrup, brown sugar, ground cinnamon, and salt into a glass Pyrex measuring cup. Whisk until well-combined.
- Pour a tablespoon of syrup into the greased dish, spreading out over the bottom of the dish.
- Place 5 to 6 pineapple slices along the bottom of the dish.
- Place 5 to 6 sweet potato slices over the pineapples.
- Sprinkle with 1/2 cup of toasted walnuts.
- Cover with half of the syrup.
- Repeat the layering process.
- Cover loosely with aluminum foil. Bake for 35 to 45 minutes, uncovering the dish to lightly brown the top of the pineapple slices, if desired. Do not uncover for more than 10 minutes, or the walnuts on top of the slices may start to burn.
- Let cool for 5 minutes before serving.
- Serve warm with whipped cream or vanilla bean ice cream, if desired.