Sweet Potato French Toast Recipes

SWEET FRENCH TOAST

Steps:

• In a medium bowl, beat together the eggs, milk, maple syrup, vanilla, and cinnamon. Take a small handful of cornflakes and crumble them into the mixture. Stir well.
• Soak the bread slices in the mixture for about 2 to 3 minutes.
• Heat a lightly oiled griddle or frying pan over medium high heat. Place the bread slices in the pan; brown on both sides. Sprinkle with confectioners' sugar; serve hot.

SWEET POTATO TOAST WITH 'CHEESY' BEANS

Steps:

• Place the baked beans in a saucepan and cook over a medium heat for 4-5 minutes.
• Heat the coconut oil in a frying pan, slice the tomatoes and mushrooms, then fry until softened.
• Slice the sweet potato and toast in the toaster or under the grill until cooked through.
• When the sweet potato is ready, plate up and serve with the beans, tomato, mushrooms, nutritional yeast, black pepper and coriander on top.

SWEET-POTATO TOAST 4 WAYS

Steps:

• Preheat oven to 400 degrees. In a large bowl, drizzle potatoes with oil and season with salt; toss to coat. Arrange in an even layer on a rimmed baking sheet and roast, flipping once, until tender and beginning to caramelize, about 30 minutes. Transfer to a wire rack; let cool completely. Toasts can be refrigerated in an airtight container up to 1 week.

LOUISIANA SWEET POTATO FRENCH TOAST WITH PECAN HONEY-BUTTER

Steps:

• For the filling: Peel and cut sweet potato into 1/2-inch chunks. Roast in microwave in a covered microwave-safe dish with a few drops of water until fork-tender (8 to 10 minutes).
• Combine sweet potato and all filling ingredients in food processor or blender and process until the consistency of creamy peanut butter.
• Pecan honey butter: Chop pecans and add to a sauté pan over low heat and toast for a few minutes.
• Meanwhile, melt butter over medium heat in a small saucepan. Add honey and pecans. Heat until mixture starts to bubble, stirring periodically, then lower heat and keep warm.
• For French toast: Combine egg yolks, sugar, cinnamon, nutmeg, salt and vanilla in a flat-bottom dish. Whisk together until dry ingredients are fully moistened and combined with wet ingredients. Warm milk in microwave until warm (not hot), then add milk and melted butter to egg-yolk mixture. Whisk until combined well.
• Spread 1-2 tbsp of the filling between every 2 slices of bread to make sandwiches.
• Put 1/2 tablespoon unsalted butter in a large skillet over medium heat. Dip toast sandwiches in custard mixture and soak for 15 to 20 seconds on each side. Cook on griddle or pan for 3 to 4 minutes per side until golden brown. Remove and slice into three slices diagonally; arrange on plates. Top with honey-butter.

FRENCH TOAST

Steps:

• In a bowl or shallow dish that will fit the bread, beat the egg, milk and a pinch of salt with a fork until very smooth and bubbly on top.
• Add both bread slices (it's OK to stack them if they don't quite fit) and soak them, turning a few times, until the mixture is fully absorbed.
• Set a large nonstick skillet over medium heat. Add the butter and swirl it around the pan until it melts. The soaked bread will be really soft, so carefully pick up each slice by sliding your whole hand under it, then setting it in the pan. Cook until the bottoms are golden brown, about 3 minutes. Flip the slices, reduce the heat to medium-low and cook until the other sides are brown, 2 to 3 minutes.
• Enjoy hot, with more butter spread over the slices and with your favorite toppings.