I could not resist making French Toast (adapted from Rip Esslstyn’s Engine 2 recipe) with the left over challah. And with these fresh sweet potatoes from the farmers market, this is the perfect Sunday brunch. It is very fast and easy to make. The key is to use non-stick skillets for both.
2 ripe bananas
1 cup of almond milk
2 tsp of vanilla
6 slices of challah
Sweet Potato Hash Browns
2 sweet potatoes
Peel and grate the sweet potatoes. Place them in a clean dish towel and wring out as much water as possible.
Mash up the bananas. Add the almond milk and vanilla and combine well. Slice the challah into 1/2″ slices.
Slice up a kiwi for garnish (and something green on the plate!)
It is going to go very fast now. Add a drop (and I mean a drop) of safflower oil into each skillet and let it heat up.
Drop the sweet potatoes into one skillet and spread them out evenly, patting them down. Keep the flame medium to high. Mix them around when you see the bottom side getting well done.
Dunk the challah into the mixture and drop into the other skillet. Let it cook for a minute or so on each side.
When everything is done, top the toast with Earth Balance and maple syrup. Enjoy!