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Servings

Prep Time

Cook Time

Ingredients

• 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

Directions

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

2. Whisk the sweet potato purée with 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 break 8 sticks at a time into the hot pan.

3. 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.

4. Sweet Potato or Pumpkin Purée: A large sweet potato or a small sugar pumpkin (don’t go for the big Jack-O’-Lantern fellows) will yield more purée than you’ll need for any given recipe but it freezes well. For easy usage, I like to freeze ¼ cup (60 ml) amounts in small, well-sealed freezer bag. You can either boil or roast sweet potatoes or sugar pumpkins. Boiling is quicker but roasting results in better flavor.

5. To boil: peel and cut your veg into 2-inch (5 cm) chunks. Toss them in a large pot of boiling water and simmer until tender, 10 to 15 minutes. Remove from the heat and drain.

6. Using a handheld potato masher and large bowl, or a food processor, mash until smooth.