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Sweet Potato Bread French Toast

Sweet Potato Bread French ToastRecipe courtesy of Chef Tim Groody of Sonoma California Bistro and Wine Bar in Charlotte, North Carolina.

Recipe Ingredients:

Sweet Potato Bread:
1 small sweet potato, peeled and diced
1/2 cup milk - divided use
1/2 cup water
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons
2 1/2 cups bread flour - divided use
2 tablespoons granulated sugar
1/2 teaspoon salt
1 large egg, beaten
1/4 cup butter, softened
Pinch each of ground cinnamon, nutmeg and cloves

French Toast:
4 beaten eggs
3 tablespoons milk
1 tablespoon granulated sugar
1 1/2 teaspoons vanilla extract
Pinch each of cinnamon, nutmeg and cloves

Cooking Directions:

  1. Preheat oven to 375°F (190°C).
  2. For Sweet Potato Bread: In small saucepan combine sweet potato, milk and water. Bring to a boil, reduce heat and simmer until sweet potato is tender. Drain, reserving 1/2 cup liquid. Sprinkle yeast over hot cooking liquid (120°F to 130°F); stir to dissolve.
  3. Mash sweet potato; add to yeast mixture with 1 cup all-purpose flour, sugar and salt; mix well.
  4. Cover; let rise in warm place until doubled, about 1 hour
  5. When dough has doubled, punch down and stir in beaten egg and butter. Add remaining 1 1/2 cups all-purpose flour, 1/2 cup at a time, to form soft dough; mix well.
  6. Knead dough on floured surface 10 minutes or until smooth.
  7. Shape dough into loaf.
  8. Place in greased 8x4x3-inch loaf pan. Cover; let rise in warm place until doubled, about 45 minutes.
  9. Bake in center of oven 30 to 35 minutes or until bread sounds hollow when lightly tapped. Remove from pan. Cool on wire rack.
  10. For French Toast: Cut Sweet Potato Bread into 8 thick slices. Cut each slice into three sticks.
  11. Blend 4 beaten eggs with 3 tablespoons milk, 1 tablespoon granulated sugar, 1 1/2 teaspoons vanilla extract and a pinch each of cinnamon, nutmeg and cloves.
  12. Dip bread sticks into egg mixture. Cook in butter over medium heat in large skillet or griddle until golden brown.
  13. To Serve: Stack bread sticks on serving plate alternately forming a square and in a log cabin fashion. Drizzle with bottled blueberry syrup. Sprinkle with powdered sugar. Garnish with fresh blueberries, if desired.

Makes 4 servings.

Recipe and photograph courtesy of the North Carolina Sweet Potato Commission.