Sweet Potato French Toast Sticks

Sweet Potato French Toast Sticks

We’re breakfast people. Not sure if you can tell that from a blog (10 million pancake posts, hello?), but I can eat a.m. food any time of the day. Scarlett is the same. In addition to all the blah blah about how important breakfast is, the meal is important to me in an entirely different way. A bad breakfast bums me out. Hard. In terms of Scarlett, I want her to always have time for a healthy breakfast. Time is the key word in that sentence–Many mornings the clock is not on our side. However, I often make dishes, like this one, in excess so I have extra for busy mornings. The real stumbling block can be Scarlett herself. I’ll give her two choices for breakfast. She’ll say French toast and then, when it’s placed in front of her, she realizes she doesn’t want it. Habit? I think, like most kids, she thrives on the habit of some foods, but it becomes my job to shake up her same-old, same-old. The same, but different.

Sweet Potato French Toast Sticks

Ingredients

  • 1/4 mashed sweet potato
  • 4 eggs
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon honey
  • 4 pieces of Multigrain/Spelt or another ancient grain bread
  • 2 pats of butter

Method

Warm a pat of butter in a skillet over medium heat.

Whisk the mashed sweet potatos with the eggs and honey.

Add the cinnamon and nutmeg.

Sink each piece of bread in the egg mixture and flip.

Add the egg soaked bread piece by piece into the warm skillet.

Cook for three minutes and then flip.

Cook another three minutes.

Add the other pat of butter to the pan and cook the remaining pieces of bread.

Cut into sticks, stack and serve.


We picked the moniker Sweet Potato Chronicles because we wanted a nutrient dense food in our name. Sweet potato’s were perfect because they’re full of fibre, potassium as well as vitamins B6, C (a great immune boosting vitamin since it aids in the production of infection-fighting white blood cells) and A. Besides Kale Chronicles sounded funny. On this morning, Scarlett mashed the sweet potato, but you could easily do this step the night before. It could even be some leftover from your dinner.


A little honey goes a long way.

This is always Scarlett’s favorite part….mopping up all the egg mixture onto the bread.

After the French toast was cooked, I sliced them into sticks. Some were for this morning and the others I saved for a morning when we have 20 seconds to leave the house but Scarlett can’t get over the hurdle that the outfit she wants to wear is dirty and she doesn’t want to brush her teeth or hair. Do you have those?

We put agave nectar on these sticks instead of maple syrup, but fruit does the trick too. And in Scarlett’s words, “This is so good, like the usual but not.” Aaaaah, the sound of success.

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3 Comments

  1. Christina
    August 05, 10:35 Reply

    I would love to try this recipe, however I’m confused between sweet potatoes and yams. At my whole foods, the sweet potatoes they sell are white fleshed. All the different yams they have are orange fleshed. I was told that the yam can be used in place of the sweet potato. Can you let me know if there is one in particular I should look for? Thank you! Love your book!

    • Laura Keogh
      August 08, 00:30 Reply

      Hi, Thanks so much for your note. A white fleshed potato is a true yam. I would stick with the orange fleshed sweet potato. I usually use the covington variety of a sweet potato. I hope this is helpful. Best, Laura

      P.S. Thanks so much for letting us know that you’re enjoying our book!

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