A Sweet Potato Breakfast Treat
Summer is in full swing and I an loving it! I think I have been to every farmer’s market and pick-your-own farm within 30 miles. This week, I have picked blueberries and blackberries. Next week, I am off to the peach orchard. Picking your own fruits in the summer heat can be an exhausting experience, so I make sure to start off the day with a hearty breakfast. And I do mean hearty, a girl can’t spend all day in the summer sun on just a pop-tart. Of course, if I spend too much time in the kitchen, I will miss prime picking time – the cool morning hours. Luckily I found this recipe. It is rich, filling, nutritious and extra quick to make – it only takes about 10 minutes from start to finish. This is really the perfect way to start my day!
Sweet Potato French Toast
Ingredients
- 1/4 cup mashed sweet potatoes
- 1/4 cup whole milk
- 4 eggs
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 8 slices whole wheat bread
Directions
1. Whisk together the sweet potato, eggs, cinnamon, and nutmeg until smooth. Dip the bread into the egg mixture on both sides for several seconds until the bread is moist all the way through.
2. Heat a large, lightly-oiled skillet over medium heat. Cook the French toast in batches until golden brown on each side and no longer wet in the center, about 4 minutes per side.