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Sweet Potatoes are so universal in food types, and they are a great addition to french toast recipes! This delightful breakfast recipes calls for sweet potatoes and a delicious salted caramel topping for you early morning sugar craving!

Sweet Potato and Salted Caramel French Toast [Vegan]

$2.99
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Calories

408

Serves

3

Cooking Time

3

Ingredients You Need for Sweet Potato and Salted Caramel French Toast [Vegan]

  • 1 cup Coconut Milk
  • 1 tablespoon flax seed meal
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 4–6 slices bread
  • 2 tablespoons coconut oil
  • 1/2 cup diced and steamed sweet potato for topping
  • 1/4 cup Salted Caramel Sauce (recipe follows) for topping
  • 1/4 cup pecan halves for topping
  • Chia seeds for topping

    • For the Salted Caramel Sauce:

    • 1 cup pitted dates
    • 1/2 cup raw cashews
    • 2 cups boiling water
    • 2 tablespoons warm pure maple syrup, plus more as desired
    • 2 tablespoons coconut oil, melted
    • 2 tablespoons warm water or more, if needed, to achieve desired consistency
    • 1/2 teaspoon salt or to taste

How to Prepare Sweet Potato and Salted Caramel French Toast [Vegan]

  1. In a large, shallow- rimmed dish, mix the coconut milk, flax seed meal, maple syrup, vanilla extract, orange zest, cinnamon, and turmeric. Set aside for 5 to 7 minutes.
  2. Soak each slice of the bread in the mixture, allowing each side to absorb and be coated with the batter.
  3. In a large skillet over medium heat, warm 1 tablespoon of the coconut oil until the surface is evenly coated. Place slices of the soaked bread in the pan and cook for 2 to 3 minutes on each side, until golden. Remove from the skillet and transfer to a platter.
  4. Repeat with the remaining slices, adding the remaining coconut oil to the pan as needed. Remove from the heat. Pile on the sweet potato, salted caramel sauce, pecan halves, and chia seeds and enjoy!

    5. For the Salted Caramel Sauce:

    1. Place the dates and cashews in a medium bowl and pour the boiling water over them.
    2. Set aside to soak, completely covered, for 15 minutes. Drain and transfer to a blender.
    3. Add the maple syrup and coconut oil and blend until smooth.
    4. Add the warm water or more syrup, if desired, to reach a pourable consistency.
    5. Season with the salt.
    6. Use immediately or store refrigerated in an airtight glass jar.

         

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

Nutrition info calculated without salted caramel sauce

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Nutritional Information

Per Serving: Calories: 408 | Carbs: 44 g | Fat: 28 g | Protein: 9 g | Sodium: 251 mg | Sugar: 13 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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The Plantiful Plate, Christine Wong

See My Recipes

Yum + Ommm = Yommme! Christine Wong, creator of yommme.com, has made it her mission to help others discover how delicious mindful eating can be. In The Plantiful Plate, she shows how easy it is to prepare hearty, satisfying vegan (and gluten-free) dishes bursting with color and flavor. With a mix-and-match approach, these recipes offer maximum flexibility to account for individual tastes, diets, allergies, and perhaps most importantly, what happens to be in your kitchen that day. In addition to the recipes, she shares her tips for meal planning and shopping at markets to minimize plastic waste, and provides at- a- glance guides to nutritional content. Filled with Christine’s gorgeous photos, it’s truly a feast for the eyes

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