Ingredients25 m servings 229
- 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.
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 229 calories; 6.9 27.6 14 186 350 Full nutrition
ReviewsRead all reviews 21
I'm reviewing this because I actually made it! Crazy, huh? ;) I did add a tsp. of vanilla. Next time, I might up the spices just a bit, maybe use pumpkin pie spice? I served it with Absolute Bes...
This recipe is pretty good. I microwaved the sweet potato for 8 min. and then mashed it. The first batch was a little bland so I added 1/2 tsp. Pumpkin Pie Spice and 1/4 tsp. vanilla extract. My...
This is a fun way to sneak some veggies into your family's diet! You can't even taste the sweet potato. These are good. I did add 1/2 tsp of vanilla and increased the cinnamon to 1/4 tsp. As ...
Haven't tried this yet, but it might also work with canned pumpkin? Pumkin french toast sounds good too. Thanks for this thinking outside the box recipe.
This recipe is so nutritious, quick, and easy that I've been making it for my 1 year old eveyday for the past week! My only changes are that I use more sweet potato to make it healthier, add a d...
I made this tasty breakfast treat for my husband, who doesn't usually like sweet potatoes, and he loved it! We'll definitely be making this again.
kids and I LOVED this french toast! I did omit one egg and added two tablespoons of milk and a splash of vanilla......EXCELLENT! thank you !