Zutaten für Louisiana Sweet Potato French Toast With Pecan Honey Butter
- 1 large sweet potato, peeled and cut into 1/2-inch chunks
- Cane Syrup
- Cream Cheese
- Kosher Salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup pecan halves
- Unsalted Butter
- 2 tablespoons honey
- White Bread
- 1 large egg, lightly beaten
- Brown Sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk, warmed
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Zubereitung von Louisiana Sweet Potato French Toast With Pecan Honey Butter
- **Prepare the Sweet Potato Filling:** Microwave peeled and chopped sweet potato with a few drops of water in a covered dish until fork-tender (about 5-7 minutes).
- Transfer the cooked sweet potato to a food processor or blender. Add brown sugar, softened cream cheese, cinnamon, and salt.
- Process until smooth and creamy, resembling peanut butter consistency.
- **Make the Pecan Honey Butter:** In a small saucepan, melt 2 tablespoons of butter over medium-low heat.
- Add chopped pecans and toast for 2-3 minutes, stirring frequently, until fragrant.
- Stir in honey and continue to cook until the mixture starts to bubble slightly. Reduce heat and keep warm.
- **Prepare the French Toast Batter:** In a shallow dish, whisk together the egg, sugar, cinnamon, nutmeg, salt, and vanilla extract.
- Add the warmed milk and melted butter; whisk until well combined.
- **Assemble the French Toast:** Spread 1-2 tablespoons of the sweet potato filling between two slices of bread to create sandwiches.
- Dip each bread sandwich into the custard mixture, ensuring it's fully coated (about 15-20 seconds per side).
- **Cook the French Toast:** Heat remaining 2 tablespoons of butter in a large skillet over medium heat.
- Cook the French toast sandwiches for 3-4 minutes per side, or until golden brown and cooked through.
- Remove from the skillet and slice each sandwich diagonally into three pieces.
- **Serve:** Arrange the French toast on plates, top generously with warm pecan honey butter, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
368g
Fat
216g
Carbs
43g
