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
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
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.
Photo credit Maya Visnyei
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