Preheat oven to 325º Fahrenheit.

Place large cast-iron skillet on stovetop over medium heat.

When skillet is warm, add ¼ cup ghee. Continue heating skillet until ghee is completely melted.

Once melted, add 2 medium sweet potatoes and stir to coat in ghee.

Sauté diced potatoes, stirring often, until potatoes begin to soften, approximately 5 to 10 minutes.

When potatoes have begun to soften, add 2 medium apples, 2 teaspoons ground cinnamon, and ⅔ cup raisins.

Stir to incorporate.

Sauté ingredients 8 to 10 minutes or until raisins are plump and apples and potatoes can be easily pierced with tines of fork.

Note: If needed, stir in 1 tablespoon water (plus more if needed) to prevent ingredients sticking and burning.

When potatoes and apples are soft, add ⅓ cup walnut pieces and salt, to taste.

Stir to incorporate, then sauté mixture 2 minutes.

Crack 6-8 large eggs into medium mixing bowl, then add 1 cup full-fat, unsweetened coconut milk.

Whisk ingredients together until fully combined into pale yellow mixture with no streaks of eggs remaining.

Remove skillet from heat and let cool slightly.

Pour egg mixture directly into skillet.

Use back of spoon or silicone spatula to spread egg mixture evenly across skillet.

Place skillet in preheated oven. Bake egg mixture 20 minutes or until eggs are set.

To check, insert tip of knife directly into center of bake, then remove.

Knife should come out completely clean.

Carefully remove skillet from oven and set aside.

Let stand 3 to 5 minutes, then slice bake and serve as desired.