Sweet Potato Stuffed French Toast

The Caldwell House’s

Sweet Potato Stuffed French Toast





Bruce’s canned yams (5 oz.)

Steen’s Syrup

4 eggs

1 cup milk

1 t. vanilla

1/2 t. salt

Slightly less than ½ t. nutmeg

1 t. cinnamon

1/8 cup brown sugar

Texas toast, several slices, cut in half


Sweet Potato Stuffing

Mix 1 can Bruce’s canned yams with ¼ cup of Steen’s syrup (or to taste) and place in microwavable bowl.  (This can be prepared the night before.)


Prepare Egg Dip:

Mix eggs, milk, vanilla, salt, nutmeg, cinnamon and brown sugar.   Whisk together.


When ready to make French Toast, heat sweet potato mixture in microwave.

Heat griddle and rub butter to grease (watch butter doesn’t burn)

Pour egg dip into pan and put Texas toast (sliced in half) in egg dip, turn and coat other side.

Put toast slices on griddle – cook one side

Flip, put sweet potato stuffing on cooked slice of toast

Add other slice of toast, cooked side down on mixture, on top to make sandwich

Flip and cook other side.

Sprinkle with powdered sugar and serve with Steen’s Syrup.


Serve with country sausage and fruit for a delicious meal!




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