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LOUISIANA SWEET POTATO FRENCH TOAST WITH BROWN SUGAR BANANAS

From the kitchen of Terese Ralston of New Albany, OH - 1st Place Winner, Breads and Breakfast Category in the Sweet Rewards Recipe Contest sponsored by the Louisiana Sweet Potato Commission & Louisiana Cookin Magazine.
Makes 8 Servings

Ingredients
French Toast:
• 8 ounces cream cheese, softened
• 1 cup mashed, drained Louisiana canned sweet potatoes in syrup
• 1/4 cup packed dark brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/8 teaspoon ground cloves
• 16 slices cinnamon swirl bread
• 3 large eggs
• 1 cup half and half
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• cooking spray

Brown Sugar Bananas:
• 10 tablespoons salted butter
• 1/2 cup packed light brown sugar
• 4 firm, but ripe bananas, sliced into 1/2-inch rounds
• 1 teaspoon vanilla extract

Garnish:
• 6 (2 tablespoon sized) dollops whipped cream
• 1/2 cup chopped toasted pecans


Directions
To make the French toast, blend cream cheese in a large mixing bowl with electric mixer on medium speed for 1 minute. Beat in sweet potatoes, brown sugar, cinnamon, ginger and cloves until combined and smooth.

Divide sweet potato mixture evenly (about 1/4 cup on each) on top of 8 slices cinnamon swirl bread. Top with remaining 8 slices bread.

Whisk eggs in a large mixing bowl. Continue to whisk and add half and half, honey and vanilla extract. Spray a nonstick double griddle with cooking spray. Heat griddle over medium heat. Dip sweet potato/cinnamon swirl bread sandwiches into egg mixture, coating both sides and place on hot griddle. Cook 3-4 minutes until bottom is golden brown, flip and cook additional 2-3 minutes until bottom is golden brown and French toast is done. Remove from heat and keep warm.

To make brown sugar bananas, place butter in a large skillet over medium heat and melt. Stir in brown sugar and cook, stirring frequently until sugar melts, about two minutes. Add in bananas and stir in vanilla and cook additional 1-2 minutes until topping is hot. Place one sweet potato French toast sandwich on each plate and top with an equal portion of bananas. Garnish with a dollop of whipped cream and an equal portion of toasted pecans and serve warm.


The Louisiana Sweet Potato Commission’s mission is to promote the consumption of sweet potatoes, mostly the Louisiana Sweet Potato, by educating consumers on the potatoes’many nutritional values. The Louisiana Sweet Potato Commission’s website is www.SweetPotato.org. The contest was not only sponsored by Louisiana Cookin’ but by our wonderful partners: Bruce’s Yams, the New Orleans Menu, Delgado Community College of Culinary Arts, Louisiana Sweet Potato Commission, and Allen Canning Company.