September 1st, 2015
Excerpted from How to Feed a Family, Sweet Potato Chronicles
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 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.
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 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.
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.
Using a handheld potato masher and large bowl, or a food processor, mash until smooth.