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    You are in: Home / Recipes / Louisiana Sweet Potato French Toast With Pecan Honey-Butter Recipe
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    Louisiana Sweet Potato French Toast With Pecan Honey-Butter

    Louisiana Sweet Potato French Toast With Pecan Honey-Butter. Photo by Dienia B.

    1/1 Photo of Louisiana Sweet Potato French Toast With Pecan Honey-Butter

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Random Rachel's Note:

    This sounds like an interesting breakfast. I think 1 egg would work instead of 2 yolks. From the Advocate (Baton Rouge newspaper) who say the recipe is by Patrick Ashton, of New Orleans.

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    Ingredients:

    Serves: 4

    Yield:

    french ...

    Units: US | Metric

    Sweet potato filling

    Pecan honey butter

    French toast

    Directions:

    1. 1
      For the filling: Peel and cut sweet potato into 1/2-inch chunks. Roast in microwave in a covered microwave-safe dish with a few drops of water until fork-tender (8 to 10 minutes).
    2. 2
      Combine sweet potato and all filling ingredients in food processor or blender and process until the consistency of creamy peanut butter.
    3. 3
      Pecan honey butter: Chop pecans and add to a sauté pan over low heat and toast for a few minutes.
    4. 4
      Meanwhile, melt butter over medium heat in a small saucepan. Add honey and pecans. Heat until mixture starts to bubble, stirring periodically, then lower heat and keep warm.
    5. 5
      For French toast: Combine egg yolks, sugar, cinnamon, nutmeg, salt and vanilla in a flat-bottom dish. Whisk together until dry ingredients are fully moistened and combined with wet ingredients. Warm milk in microwave until warm (not hot), then add milk and melted butter to egg-yolk mixture. Whisk until combined well.
    6. 6
      Spread 1-2 tbsp of the filling between every 2 slices of bread to make sandwiches.
    7. 7
      Put 1/2 tablespoon unsalted butter in a large skillet over medium heat. Dip toast sandwiches in custard mixture and soak for 15 to 20 seconds on each side. Cook on griddle or pan for 3 to 4 minutes per side until golden brown. Remove and slice into three slices diagonally; arrange on plates. Top with honey-butter.

    Ratings & Reviews:

    • on July 18, 2013

      55

      What a treat this was for breakfast. Very sweet and immensely satisfying! I did as Rachel suggested and used a whole egg rather than the 2 yolks, and it worked out just fine. The recipe yields a LOT of pecan butter, which was just fine by my son as he used it the next day, too, on waffles. ;-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 14, 2013

      55

      1st off canned sweet potatoes are you friend,just saying2nd i cut back on spices cause i feed mr picky nice filling breakfast for him.he liked syrup zwt9

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Louisiana Sweet Potato French Toast With Pecan Honey-Butter

    Serving Size: 1 (388 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1322.8
     
    Calories from Fat 796
    60%
    Total Fat 88.5 g
    136%
    Saturated Fat 43.3 g
    216%
    Cholesterol 263.8 mg
    87%
    Sodium 1298.1 mg
    54%
    Total Carbohydrate 129.9 g
    43%
    Dietary Fiber 7.0 g
    28%
    Sugars 92.0 g
    368%
    Protein 12.7 g
    25%

    The following items or measurements are not included:

    nutmeg

    nutmeg

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