Sweet Potato French Toast
Servings 4
Ingredients
Cider syrup
- 2 cups apple cider
- ½ cup maple syrup
- ½ cup brown sugar
Whipped crème fraiche
- ½ cup heavy cream
- ¼ cup powdered sugar
- ¼ cup crème fraiche
Sweet potato french toast
- 1 cup mashed sweet potato
- 3 egg whites
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch of salt
- 8 slices thick white bread
- 2 tablespoons butter
Instructions
- Make the cider syrup. Combine apple cider with maple syrup and brown sugar in a medium saucepot. Bring to a boil over medium-high heat. Reduce to low and continue to simmer for 30 minutes or until the syrup has reduced by half.
- Meanwhile, make the whipped crème fraiche. Whip the heavy cream with powdered sugar until stiff peaks form. Fold in the crème fraiche. Chill until ready to serve.
- Prepare the batter for the sweet potato french toast. Blend together mashed sweet potato with egg whites, eggs, vanilla, cinnamon, nutmeg, and a pinch of salt until smooth. The batter will be thicker than the normal french toast batter.
- Dip the sliced bread into the batter, scraping off the excess. Melt 1 tablespoon butter in a griddle or non-stick pan over medium-low heat. Cook the french toast until browned, about 3 minutes. Flip and cook on the other side, another 2-3 minutes. Remove from heat, melt another tablespoon of butter, and repeat with the remaining bread.
- Serve sweet potato french toast with cider syrup and whipped crème fraiche.
Notes
The cider syrup can be prepared up to 5 days in advance. The syrup thicken as it cools so if it gets too thick, reheat it on the stovetop or in the microwave until warm.