French Toast Sticks

1 loaf French bread
4 eggs
¼ cup pureed sweet potatoes
1 tsp. vanilla

Blend eggs and sweet potatoes in food processor or blender until smooth, then add vanilla and cinnamon. Cut French bread into slices, then dip in egg mixture. Lightly coat a nonstick skillet with oil over medium high heat. When pan is hot, cook bread slices until golden brown on the outside, 2 to 3 minutes per side. Serve warm with syrup, confectioners’ sugar or fruit. Freezes well.

Recipe modified from the “Deceptively Delicious” cookbook. These are great to have in the freezer for a quick breakfast option. The sweet potatoes are a great substitute for milk making this a dairy free option and boosting the nutrition. I keep pureed sweet potatoes in the freezer in ¼ cup proportions to add to this recipe, our taco meat along with using it for our daughters baby food.

1 comment:

Nurse Heidi said...

Interesting! I have added pumpkin to my taco filling before, but wouldn't have thought of entirely substituting it for the milk in this recipe.