4 sweet potatoes, peeled and shredded
1 and ½ lbs breakfast sausage
1 large peeled and chopped
1 cup of full fat coconut milk (from can)
½ tsp of sage
1/2 tsp red chili flakes
salt and pepper (to taste)
Preheat the oven to 350 degrees and grease a glass 7×12 inch baking dish.
Grate the raw sweet potatoes with a cheese grater(largest setting) and then place them in the bottom of the greased dish. You can also use a food processor to assist in the process!
Heat 2 tbsp of oil over medium-high heat in a pan.
Chop the onion, add to pan as well as the sausage (if it is in a casing-squeeze out). Season with salt and pepper and cook until sausage is no longer pink and onions are translucent.
Layer the sausage and onion on top of the grated sweet potatoes in the Pyrex pan. Put the eggs, sage, and coconut milk in a mixing bowl and mix thoroughly. Pour this liquid mixture on top of the sausage and onions and you will see the liquid mixture ooze into the shredded sweet potato.
Bake uncovered for 40-45 minutes.
You can prepare this early in the week to have for a few mornings or make for a Sunday brunch with family and friends! This item does not freeze well.