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Sweet Potato Stuffed French Toast
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Description
I recently took a trip to the Farmer’s Market in Raleigh. It was pumpkin buying time and I cannot bring myself to buy them anywhere but there. I was strolling around and found the most amazing thing, sweet potato butter. I have heard of apple butter, pumpkin butter, but never sweet potato butter. I had to buy it and then, of course, I had to figure out what recipe I was going to use it in. This is what I came up with.
Ingredients
- 3 whole Eggs
- 1 Tablespoon Heavy Cream
- ½ teaspoons Vanilla Extract
- ½ teaspoons Cinnamon
- 8 slices Your Favorite Bread
- 8 Tablespoons Pumpkin Butter
- 4 Tablespoons Pecans, Chopped
- ¼ cups Powdered Sugar
Preparation
Whisk together the 3 eggs, cream, vanilla and cinnamon. Set aside. Evenly spread 2 tablespoons of sweet potato butter on four pieces of bread, sprinkle 1 tablespoon of chopped pecans over the pumpkin butter spread. Place a piece of bread on top of each of the four pieces of bread, sandwiching in the pumpkin butter and the pecans.
Dredge the sandwiches one at a time in the egg mixture and place in a nonstick pan that you have on medium heat. Cook until golden brown on each side. Place on a plate and sprinkle with the powered sugar while still warm. Makes 4 servings.
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