Sweet Potato Bread French Toast
Recipe courtesy of Chef Tim Groody of Sonoma California Bistro and Wine Bar in Charlotte, North Carolina.
Sweet Potato Bread:
1 small sweet potato, peeled and diced
1/2 cup milk - divided use
1/2 cup water
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons
2 1/2 cups bread flour - divided use
2 tablespoons granulated sugar
1/2 teaspoon salt
1 large egg, beaten
1/4 cup butter, softened
Pinch each of ground cinnamon, nutmeg and cloves
4 beaten eggs
3 tablespoons milk
1 tablespoon granulated sugar
1 1/2 teaspoons vanilla extract
Pinch each of cinnamon, nutmeg and cloves
- Preheat oven to 375°F (190°C).
- For Sweet Potato Bread: In small saucepan combine sweet potato, milk and water. Bring to a boil, reduce heat and simmer until sweet potato is tender. Drain, reserving 1/2 cup liquid. Sprinkle yeast over hot cooking liquid (120°F to 130°F); stir to dissolve.
- Mash sweet potato; add to yeast mixture with 1 cup all-purpose flour, sugar and salt; mix well.
- Cover; let rise in warm place until doubled, about 1 hour
- When dough has doubled, punch down and stir in beaten egg and butter. Add remaining 1 1/2 cups all-purpose flour, 1/2 cup at a time, to form soft dough; mix well.
- Knead dough on floured surface 10 minutes or until smooth.
- Shape dough into loaf.
- Place in greased 8x4x3-inch loaf pan. Cover; let rise in warm place until doubled, about 45 minutes.
- Bake in center of oven 30 to 35 minutes or until bread sounds hollow when lightly tapped. Remove from pan. Cool on wire rack.
- For French Toast: Cut Sweet Potato Bread into 8 thick slices. Cut each slice into three sticks.
- Blend 4 beaten eggs with 3 tablespoons milk, 1 tablespoon granulated sugar, 1 1/2 teaspoons vanilla extract and a pinch each of cinnamon, nutmeg and cloves.
- Dip bread sticks into egg mixture. Cook in butter over medium heat in large skillet or griddle until golden brown.
- To Serve: Stack bread sticks on serving plate alternately forming a square and in a log cabin fashion. Drizzle with bottled blueberry syrup. Sprinkle with powdered sugar. Garnish with fresh blueberries, if desired.
Makes 4 servings.
Recipe and photograph courtesy of the North Carolina Sweet Potato Commission.