Sweet Potato French Toasts


Yet another breakfast recipe that will transform your kitchen with the delicious and sweet aroma. This french toasts are smooth, sweet, healthy and nutritious. The texture is soft. It was pretty fun to experiment with this recipe. Sweet potatoes are my favorites kind of tubercules. They are naturally sweet and possess many vitamins and minerals that are essential for our body. I love to eat baked sweet potatoes with peanut or almond butter. If they have it as a compliment in a restaurant, believe me that I will order it.

Do not be scare to try this recipe. If you already tried my Pumpkin French Toasts, you will like this even more! I puree about 50g of boiled sweet potato with allspice and water until liquid. Then, I transferred it into a rectangle bowl. I soaked the halves of bread in the sweet potato and then, soaked it in the eggwhites. I cooked them in the pan and they were soft and juicy. I had the idea to make a niche topping so I heated a bunch of blueberries with chopped pecans until fragrant and juicy. I could not resist peanut butter so I drizzled a bit.


Ingredients:                                                                                                                                                                     yield: 1 person

1.5 slices of bread       2 eggwhites or 1/2cup eggwhites       a dash of cinnamon    1/2tsp vanilla       about 50g cooked sweet potato       water for blending     one all spice

For the topping: 1T chopped pecans    a handful of blueberries       a drizzle of peanut butter



First, blend the sweet potato with the water and add the cinnamon, allspice and vanilla. Once liquid, transfer it to a squared bowl.

Cut the bread in halves and press them with a fork.

Prepare a bowl with the egg whites and froth them until bubbles appear.

Soak the slices of bread first in the sweet potato until well coated. Then, transfer them to the eggwhite mixture.


Turn on a pan on medium heat and spray coconut oil. Cook the soaked slices of bread during five minutes for on side or until firm. Flip and cook 1-2 minutes.


Once cooked, transfer them to the serving dish.


Now, on the same pan, cook the blueberries and chopped pecans until fragrant. Turn off the stove top and pour it over the french toasts.

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What to do with the remaining batter? Store it for later use or make it a scramble!


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