Louisiana Sweet Potato French Toast With Pecan Honey Butter Recipe

Name: Louisiana Sweet Potato French Toast With Pecan Honey Butter
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in the decadent flavors of the Louisiana bayou with this exquisite Sweet Potato French Toast recipe! Created by Patrick Ashton of New Orleans (as featured in The Advocate), this recipe transforms humble breakfast fare into a gourmet experience. Creamy sweet potato filling meets crispy, cinnamon-spiced French toast, all topped with a sensational pecan honey butter. A perfect brunch or special occasion breakfast that's sure to impress!

Prep Time 20 mins

Cook Time 55 mins

Calories 1322.8 kcal

Protein 25g

Rating 5.0 (3 Reviews)

Louisiana Sweet Potato French Toast With Pecan Honey Butter

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.