I don’t know if it’s partly jetlag (and more to the point dealing with toddler and infant jetlag) or that I didn’t cook for ten days while we were away, but I seem to have been a bit off at judging quantities the last couple of days. Maybe I was too busy thinking about the huge pile of washing we had accumulated, but I baked far too much sweet potato our first day back and was a bit off on other things as well.
The extra sweet potato was one that was kind of a blessing in disguise as along with some other experimenting, I made this delicious savory French toast sandwich with sweet potato for lunch. It’s something I almost wish I had thought of before as it’s comforting and tasty, plus it’s so quick and easy, once you have your cooked sweet potato. It’s perfect timing to be sharing it, though, given how common sweet potato is as part of a Thanksgiving spread – it’s a great way to use any leftovers you may have.
As for many parents of toddlers, it can be tricky trying to find vegetables that my son will happily eat on a regular basis but sweet potato is one of them and a pretty good one to have in his range too. However my son has inherited my need for variety and I had way too much leftover to sneak it all in to his lunchbox. Plus, he’s not quite such a fan of it cold anyway. This savory French toast sandwich, though, was great for my lunch and had he been around I suspect my toddler might have gone for it too. It’s got your typical French toast on the outside and some deliciously soft seasoned sweet potato in the middle, along with some cheese and greens to make a sandwich that’s both tasty and pretty good for you too.
How it’s made
This savory French toast is really quick and easy to make as well – you simply mash together your sweet potato with some ricotta, salt, pepper and chopped sage, then beat your egg with a little milk and dip the bread in it. Melt a little butter in a pan while you make up the sandwich, layering the bread, a handful of greens, the sweet potato and some cheese then the other slice of bread before frying on both sides.
Think of this as a bit of a cross between a grilled cheese sandwich, French toast and a sweet potato casserole with the best of each combining to give a really tasty, comforting sandwich that’s particularly good for breakfast/brunch or lunch but to be honest could be eaten any time. It’s so quick and easy but has great flavors and is pretty good for you too. I’d call that a real hit, especially when it uses leftovers as well. Maybe I should make mistakes more often.
Savory French toast with sweet potato
- 3 oz sweet potato 100g, cooked
- 2 tbsp ricotta
- salt and pepper
- 5 leaves sage finely chopped (or 1/2tsp dried)
- 1 tsp butter approx - a small knob
- 1 egg
- 1 tbsp milk
- 2 slices bread
- 1 handful spinach or other greens eg chard
- 4 tbsp strong cheddar grated, or a couple slices
- Mash together the sweet potato, ricotta, a little salt and pepper and the sage in a bowl and mix well.
- Melt the butter in a medium skillet/frying pan over a medium heat.
- Meanwhile, whisk together the egg and milk then dip in the slices of bread so they are well coated but don't leave them in to get soggy.
- Make the sandwich up by putting a handful of greens on top of one slice of bread, then spread the sweet potato mixture over the top, put the cheese on top then the other slice of bread. Carefully transfer to the warm pan and cook a few minutes on each side until it is lightly browned then serve. It would be equally good with a salad on the side or drizzled with a little maple syrup.
Try these other savory Brunch ideas:
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