How to Feed a Family: Sweet potato French toast

I can throw down this dish faster than my daughter, Scarlett, can say, "Can I have cereal instead?"

We couldn’t be more pleased for our Sweet Potato Chronicles friends, Ceri and Laura, who just published their first cookbook, How to Feed a Family. It’s a gorgeous book, filled with easy and delicious recipes your whole family will love. To celebrate its release, we’re featuring recipes from each section of the book. First up: Breakfast!

I can throw down this dish faster than my daughter, Scarlett, can say, “Can I have cereal instead?” Combine the protein from the eggs, the vitamin A–rich sweet potato, whole grains (you promise to use whole grains, right?) and the anti-inflammatory cinnamon dressing, and you’ve got yourself a breakfast that will fire the brain for a busy day. Ask that colorful box of cereal on the table if it can do all that. ~Laura Keogh

cover150Sweet potato French toast

Prep time: 10 minutes
Total time: 20 minutes
Makes: 2 servings


  • 2 Tbsp (30 ml) unsalted butter
  • 4 slices spelt bread
  • 1/4 cup (60 ml) sweet potato purée (recipe below)
  • 2 eggs
  • 1/2 cup (125 ml) milk
  • 1 tsp (5 ml) maple syrup or agave nectar
  • 1/4 tsp (1 ml) ground cinnamon

Ground nutmeg

Maple syrup or agave nectar for drizzling


Melt 1 Tbsp (15 ml) of the butter in a frying pan over medium heat. Cut each slice of bread into four lengthwise sticks.

Whisk the sweet potato purée with the eggs, milk and agave nectar. Add the cinnamon and a pinch of nutmeg. Sink each stick from two slices of bread in the egg mixture and flip to coat completely. Place the egg-soaked bread 8 sticks at a time into the hot pan.

Cook for 3 minutes and then flip. Cook for another 2 minutes and remove from the pan. Add the remaining 1 Tbsp (15 ml) of butter to the pan and cook the remaining sticks of bread. Stack and serve warm with maple syrup or agave nectar.

Sweet potato purée:

To boil: Peel and cut veg into 2-inch chunks. Toss them into a large pot of boiling water and simmer until tender, 10-15 minutes. Remove from heat and drain. Using a handheld potato master and large bowl or food processor and mash until smooth.

To bake: Preheat oven to 400F. Pierce sweet potatoes with fork and wrap in foil. Place on baking sheet and bake for 30-40 minutes. Check that they’re fork-tender. Remove from oven, and allow to cool slightly before scooping out flesh and mashing or pureeing until smooth.

For more amazing recipes from Sweet Potato Chronicles, visit our special section. And of course head on over to their site for tons of amazing recipes and ideas!

Photo credit Maya Visnyei

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This recipe is soooooo wrong. 4 cups of sweet potato puree—5 cups of milk—4 tsp of cinnamon—and only 4 slices of bread—- This cannot possibly be right!!!

October 17, 2013 at 6:04 pm
    Suzanne Ellis

    Hi Natalie,

    Oops! Looks like a few of the fractions didn’t render properly on the page! We’ve corrected this and it should read right now. Thanks for spotting!

    October 17, 2013 at 7:21 pm

Great recipe….To make the Sweet Potato Puree, wouldn’t it be more nutritious to Steam the veggies with the peelings in a double boiler steamer? It’s faster, doesn’t drain the nutrients in the water, and the peelings come off super easy after they are cooked. Peel and then puree.

October 20, 2013 at 1:07 pm

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