Louisiana Sweet Potato French Toast With Pecan Honey Butter

---

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.

---

Steps

---

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.

---

Combine sweet potato and all filling ingredients in food processor or blender and process until the consistency of creamy peanut butter.

---

Pecan honey butter: chop pecans and add to a saut pan over low heat and toast for a few minutes.

---

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.

---

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 , then add milk and melted butter to egg-yolk mixture.

---

Whisk until combined well.

---

Spread 1-2 tbsp of the filling between every 2 slices of bread to make sandwiches.

---

Put 1 / 2 tabl.

---

Ingredients

---

sweet potato, cane syrup, cream cheese, kosher salt, cinnamon, nutmeg, pecans, unsalted butter, honey, white bread, egg yolks, brown sugar, vanilla, milk