Sweet potato pie French toast rollups;
Sweet potato pie filling:
1 medium sized sweet potato, cooked
2 tablespoons brown sugar or to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
- place ingredients in a food processor and blend until smooth
Egg milk mixture:
Into a bowl, add 3 eggs, 1/2 cup milk, 1/4 teaspoon each cinnamon and nutmeg, 1 teaspoon vanilla extract. Whisk and set aside
12 slices of bread or more. Cut the crusts (optional) and flattened. Add a heaping tablespoon of the sweet potato mixture on one end of the bread slice and roll tightly. Be sure not to let mixture go all the way to the edge. Pinch the ends to seal it. Repeat with remaining bread slices.
Dip each rollup into the milk egg mixture. Melt some butter into a pan and cook the Rollups for about 3 minutes on each side on low medium heat. Lower the heat if it starts to brown too quickly. Remove from pan and add 2 tablespoons of butter, cook the butter until browned but not burnt. Add 1/4 cup of toasted pecans and cook for a few minutes. Add 3/4 cup of maple syrup and 1/2 teaspoon of ground cinnamon. Remove from heat and add a splash of vanilla extract.
To serve, dust the Rollups with powdered sugar and drizzle with the butter pecan syrup. Enjoy ❣️❣️
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