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Sweetpotato Bread French Toast

Recipe courtesy of Chef Tim Groody, Sonoma California Bistro & Wine Bar, Charlotte, NC
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  • 1 small sweetpotato, peeled and diced
  • 1/2 cup milk
  • 1/2 cup water
  • 1 package (1/4 ouncactive yeast
  • 2-1/2 cups bread flour, divided
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1/4 cup butter, softened
  • Pinch each of cinnamon, nutmeg and cloves


  • Preheat oven to 375º F.
  • In small saucepan combine sweetpotato, milk and water. Bring to a boil, reduce heat and simmer until sweetpotato is tender. Drain, reserving 1/2 cup liquid.
  • Sprinkle yeast over hot cooking liquid (120 degree F to 130 F); stir to dissolve.
  • Mash sweetpotato; add to yeast mixture with 1 cup flour, sugar and salt; mix well.
  • Cover; let rise in warm place until doubled, about 1 hour.
  • When dough has doubled, punch down and stir in beaten egg and butter. Add remaining 1-1/2 cups flour, 1/2 cup at a time, to form soft dough; mix well.
  • Knead dough on floured surface 10 minutes or until smooth.
  • Shape dough into loaf.
  • Place in greased 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan. Cover; let rise in warm place until doubled, about 45 minutes.
  • Bake in center of oven 30 to 35 minutes or until bread sounds hollow when lightly tapped. Remove from pan. Cool on wire rack.
  • To make French Toast:
  • Cut Sweetpotato Bread into 8 thick slices. Cut each slice into three sticks.
  • Blend 4 beaten eggs with 3 tablespoons milk, 1 tablespoon sugar, 1-1/2 teaspoons vanilla and a pinch each of cinnamon, nutmeg and cloves.
  • Dip bread sticks into egg mixture. Cook in butter over medium heat in large skillet or griddle until golden brown.
  • To serve, stack bread sticks on serving plate alternately forming a square and in a log cabin fashion. Drizzle with bottled blueberry syrup. Sprinkle with powdered sugar. Garnish with fresh blueberries, if desired.
Number of servings (yield): 1 loaf