Sweet Potato Stuffed French Toast

Prep:

Cook:

Level: Easy

Serves: 4

4

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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