Sweet Potato French Toast Sticks - Sweet Potato Chronicles - Sweet Potato Chronicles

Sweet Potato French Toast Sticks

We're break­fast peo­ple. Not sure if you can tell that from a blog (10 mil­lion pan­cake posts, hello?), but I can eat a.m. food any time of the day. Scar­lett is the same. In addi­tion to all the blah blah about how impor­tant break­fast is, the meal is impor­tant to me in an entirely dif­fer­ent way. A bad break­fast bums me out. Hard. In terms of Scar­lett, I want her to always have time for a healthy break­fast. Time is the key word in that sentence–Many morn­ings the clock is not on our side. How­ever, I often make dishes, like this one, in excess so I have extra for busy morn­ings. The real stum­bling block can be Scar­lett her­self. I'll give her two choices for break­fast. She'll say French toast and then, when it's placed in front of her, she real­izes she doesn't want it. Habit? I think, like most kids, she thrives on the habit of some foods, but it becomes my job to shake up her same-old, same-old. The same, but different.

Sweet Potato French Toast Sticks

1/4 mashed sweet potato
4 eggs
1/8 tea­spoon ground cin­na­mon
1/8 tea­spoon ground nut­meg
1 tea­spoon honey
4 pieces of Multigrain/Spelt or another ancient grain bread
2 pats of butter


Warm a pat of but­ter in a skil­let over medium heat.Whisk the mashed sweet potatos with the eggs and honey. Add the cin­na­mon and nut­meg. Sink each piece of bread in the egg mix­ture. Flip sides. Add the egg soaked bread piece by piece into the warm skil­let. Cook for three min­utes and then flip. Cook another three min­utes. Add the other pat of but­ter to the pan and cook the remain­ing pieces of bread. Cut into sticks, stack and serve.

We picked the moniker Sweet Potato Chron­i­cles because we wanted a nutri­ent dense food in our name. Sweet potato's were per­fect because they're full of fibre, potas­sium as well as vit­a­mins B6, C (a great immune boost­ing vit­a­min since it aids in the pro­duc­tion of infection-fighting white blood cells) and A. Besides Kale Chron­i­cles sounded funny. On this morn­ing, Scar­lett mashed the sweet potato, but you could eas­ily do this step the night before. It could even be some left­over from your dinner.

A lit­tle honey goes a long way.

This is always Scarlett's favorite part.…mopping up all the egg mix­ture onto the bread.

After the French toast was cooked, I sliced them into sticks. Some were for this morn­ing and the oth­ers I saved for a morn­ing when we have 20 sec­onds to leave the house but Scar­lett can't get over the hur­dle that the out­fit she wants to wear is dirty and she doesn't want to brush her teeth or hair. Do you have those?

We put agave nec­tar on these sticks instead of maple syrup, but fruit does the trick too. And in Scarlett's words, "This is so good, like the usual but not." Aaaaah, the sound of success.



  1. […] Sweet Potato French Toast Sticks is great if you have some left­over mashed sweet potato from the night before. […]

  2. Christina says:

    I would love to try this recipe, how­ever I'm con­fused between sweet pota­toes and yams. At my whole foods, the sweet pota­toes they sell are white fleshed. All the dif­fer­ent yams they have are orange fleshed. I was told that the yam can be used in place of the sweet potato. Can you let me know if there is one in par­tic­u­lar I should look for? Thank you! Love your book!

  3. Laura Keogh says:

    Hi, Thanks so much for your note. A white fleshed potato is a true yam. I would stick with the orange fleshed sweet potato. I usu­ally use the cov­ing­ton vari­ety of a sweet potato. I hope this is help­ful. Best, Laura

    P.S. Thanks so much for let­ting us know that you're enjoy­ing our book!

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