SR Louisiana Sweet Potato French Toast with Brown Sugar Bananas

Louisiana Sweet Potato French Toast with Brown Sugar Bananas 


French Toast: 

8  Ounces cream cheese, softened

1  Cup mashed, drained Louisiana canned sweet potatoes in syrup

1/4  Cup packed dark brown sugar

1  Teaspoon cinnamon

1/2  Teaspoon ginger

1/8  Teaspoon ground cloves

16  Slices cinnamon swirl bread

3  Large eggs

1  Cup half and half

2  Tablespoons honey

1  Teaspoon vanilla extract

Cooking Spray

Brown Sugar Bananas:             

10  Tablespoons salted butter

1/2  Cup packed light brown sugar

4  Firm, but ripe bananas, sliced into ½ inch rounds

1  Teaspoon vanilla extract


6  (2 Tablespoon) sized dollops whipped cream

½  Cup chopped toasted pecans                   


To make the French toast, blend cream cheese in a large mixing bowl with electric mixer on medium speed for 1 minute. Beat in sweet potatoes, brown sugar, cinnamon, ginger and cloves until combined and smooth. Divide sweet potato mixture evenly (about 1/4 cup on each) on top of 8 slices cinnamon swirl bread. Top with remaining 8 slices bread. Whisk eggs in a large mixing bowl. Continue to whisk and add in half and half, honey and vanilla extract. Spray a nonstick double griddle with cooking spray. Heat griddle over medium heat. Dip sweet potato/cinnamon swirl bread sandwiches into egg mixture, coating both sides and place on hot griddle. Cook 3-4 minutes until bottom is golden brown, flip and cook additional 2-3 minutes until bottom is golden brown and French toast is done. Remove from heat and keep warm. To make brown sugar bananas, place butter in a large skillet over medium heat and melt. Stir in brown sugar and cook, stirring frequently until sugar melts, about 2 minutes.

Add in bananas and stir in vanilla and cook additional 1-2 minutes until topping is hot. Place 1 sweet potato French toast sandwich on each plate and top with an equal portion of bananas. Garnish with a dollop of whipped cream and an equal portion of toasted pecans and serve warm. Credits: Terese Ralston.

Serving Size: 8

Cooking Time: 30 minutes