After having overnight oats for breakfast every day of the week for a few years (and pancakes or oatmeal on the weekends), I’m now experimenting more with different foods for breakfast. Sweet potatoes are one of my favorites because they’re naturally lightly sweet and easy to combine with other breakfast foods, like coconut yogurt and granola.
In this case, I coated roasted sweet potato slices in a vegan French Toast coating and fried them in a pan. I ate them together with some leftover black sticky rice and nut butter. You can also stack the sweet potato French Toast slices and top them with berries or other fruit. Or smother peanut butter and jelly on them.
- 3 small sweet potatoes, sliced
- 1 ripe banana
- 100ml plant milk (I used oat)
- 1/2 tsp of vanilla
- 1/2 tsp of cinnamon
- 1/4 tsp all spice
- 30g all purpose flour
- 5g tapioka starch
- 2–3 Tbsp margarine
- extra cinnamon, maple syrup for topping
- Peel & slice the potatoes and bake them on a tray in the oven for 20 minutes at 200°C.
- In a blender or food processor, add your bananas, milk, vanilla, cinnamon, flour, starch and all spice and blend until smooth. Pour the mixture into a deep plate and place the potato slices in the mixture to coat them evenly.
- Add about 1 Tbsp butter to a skillet and turn on medium heat. Once the butter is melted, place the coated potato slices in the skillet. Let them cook approximately 2 minutes or until golden brown and then flip to the other side gently. Top with extra cinnamon and maple syrup! (I ate black sticky rice and nut butter on the side.)