Not only do I love the taste of sweet potato, the amount of nutritional benefits you can get from sweet potatoes are simple astounding. I have switched out the white potatoes in many recipes and now use a sweet potato in its place.
Sweet potatoes work well in almost any dish, it adds subtle sweet & earthy notes while providing valuable nutrition! How can you say no to that?
There is a difference between a yam and a sweet potato but I use the word interchangeable. Yams have more health benefits than sweet potatoes but they are more difficult to find. If you do find them however try the red yam which is so yum. I buy organic which have to be used more promptly than a non organic potato, because they will go bad faster.
Check out of some of my other sweet potato recipes like this apple upside down sweet potato cake, and these egg free flax-seed sweet potato muffins, or you can just keep it traditional and try these candied yams, or the stove top sauteed version. You can also try this healthy version of candied yams which has nuts and apples to boot!
Here’s some more sweet potato recipes to try!
I’m currently perfecting a healthy sweet potato recipe for later in the week so watch out for that one.
In the meantime enjoy this delicious Sweet Potato French toast recipe perfect for a weekend brunch.
Click here for 10 Tips for the perfect French Toast Recipe that will help you prepare these to perfection!
- 1 small cooked sweet potato/yam or 1/2 cup sweet potato puree
- 3/4 cup evaporated milk
- 3 eggs
- 1/4 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1 Tablespoon vanilla
- 1 Tablespoon sugar
- 4 Tablespoons butter
- non-stick spray
- In food processor mix everything minus the butter.
- Spray skillet with non stick oil.
- Melt 1 teaspoon of butter for each french toast.
- Put french toast onto melted butter.
- Cook for up to 4 minutes on each side.