SR Louisiana Sweet Potato French Toast with Brown Sugar Bananas
Louisiana Sweet Potato French Toast with Brown Sugar Bananas
Ingredients
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
Garnish:
6 (2 Tablespoon) sized dollops whipped cream
½ Cup chopped toasted pecans
Instructions
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.