Best 7 Louisiana Sweet Potato French Toast With Pecan Honey Butter Recipes

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Indulge in a sweet and savory symphony of flavors with Louisiana Sweet Potato French Toast, a delightful breakfast or brunch dish that brings a unique twist to the classic French toast. This recipe elevates the traditional dish by incorporating sweet potatoes, adding a vibrant orange hue and a naturally sweet flavor. Perfectly complemented by a pecan honey butter that combines the nutty crunch of pecans with the rich sweetness of honey, this dish offers a harmonious balance of flavors and textures.

Accompany your Louisiana Sweet Potato French Toast with a refreshing Pineapple-Orange Smoothie, a vibrant and energizing drink that packs a punch of tropical flavors. Made with fresh pineapple, orange juice, Greek yogurt, and a touch of honey, this smoothie is a delightful way to start your day or refuel after a workout.

For a savory complement to your meal, try the Andouille Sausage and Sweet Potato Hash, a hearty and flavorful dish that combines the smokiness of andouille sausage with the sweetness of sweet potatoes and the crunch of bell peppers and onions. This hash is a perfect side dish or a standalone breakfast or brunch option.

And to satisfy your sweet cravings, treat yourself to Sweet Potato Pancakes with Cinnamon-Spiced Apples, a delectable fusion of sweet potato and apple flavors. These pancakes are fluffy and tender, with a hint of cinnamon and spice that enhances the natural sweetness of the sweet potatoes and apples. Served with a drizzle of pure maple syrup, these pancakes are a delightful indulgence that will leave you feeling satisfied and happy.

Here are our top 7 tried and tested recipes!

PECAN HONEY BUTTER



Pecan Honey Butter image

Make and share this Pecan Honey Butter recipe from Food.com.

Provided by Rita1652

Categories     Spreads

Time 5m

Yield 2 1/3 cups

Number Of Ingredients 5

1 1/2 cups butter, softened
1 cup light olive oil
1/2 cup honey
1 teaspoon cinnamon
1 cup chopped fresh pecans

Steps:

  • Blend first 4 ingredients.
  • Fold in pecans.
  • Refrigerate in a airtight container.

Nutrition Facts : Calories 2411.2, Fat 244.6, SaturatedFat 90.7, Cholesterol 313.8, Sodium 845.7, Carbohydrate 67.2, Fiber 5.2, Sugar 61.6, Protein 5.8

LOUISIANA STYLE FRENCH TOAST (OR PAIN PERDU)



Louisiana Style French Toast (or Pain Perdu) image

I learned how to make this rich, gooey, caramel-ly version of French Toast when I lived in Louisiana. It is very sweet - feel free to decrease the amount of sugar if you wish. There is no milk in this version. If you don't have a good nonstick pan, you may need to grease your pan with some oil or butter rather than the nonstick spray, as the sugar caramelizes and can be a little messy to clean.

Provided by HeatherFeather

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

2 large eggs, well beaten or use egg substitutes
2/3 cup sugar
1/2 teaspoon vanilla extract
sliced bread
butter-flavored cooking spray or oil
powdered sugar, for dusting

Steps:

  • Beat together the eggs,sugar,and vanilla extract.
  • Dip each slice of bread into the batter to coat both sides.
  • Drain off excess batter and cook on a hot griddle that has been first sprayed with nonstick butter flavor spray (or brushed with oil).
  • Brown well on both sides,but don't let burn.
  • Dust with powdered sugar and serve with warm maple syrup on the side.
  • Note: You may use any kind of bread you prefer-however,the softer the bread you use, the soggier it will be (I prefer to use day old challah bread or Italian bread slices).
  • The number of servings will also vary depending upon the size of your bread slices- I usually serve 2-3 slices per person.

Nutrition Facts : Calories 333.8, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 71.8, Carbohydrate 67.5, Sugar 67.2, Protein 6.3

LOUISIANA SWEET POTATO FRENCH TOAST WITH PECAN HONEY-BUTTER



Louisiana Sweet Potato French Toast With Pecan Honey-Butter image

This sounds like an interesting breakfast. I think 1 egg would work instead of 2 yolks. From the Advocate (Baton Rouge newspaper) who say the recipe is by Patrick Ashton, of New Orleans.

Provided by Random Rachel

Categories     Breakfast

Time 55m

Yield 4 french toast sandwiches, 4 serving(s)

Number Of Ingredients 19

1 large louisiana sweet potato
2 ounces cane syrup
4 ounces cream cheese
1 teaspoon kosher salt
1 tablespoon cinnamon
1/2 nut nutmeg, grated with microplane
1 cup pecans, coarsely chopped
1 cup unsalted butter
1 cup honey
8 slices hearty white bread or 4 slices thick-sliced challah
2 egg yolks
2 tablespoons brown sugar
1 tablespoon cinnamon
1/2 nut nutmeg, grated
1 tablespoon vanilla
1 teaspoon kosher salt
2 tablespoons unsalted butter, melted
1 cup milk
1/2 tablespoon unsalted butter

Steps:

  • For the filling: Peel and cut sweet potato into 1/2-inch chunks. Roast in microwave in a covered microwave-safe dish with a few drops of water until fork-tender (8 to 10 minutes).
  • Combine sweet potato and all filling ingredients in food processor or blender and process until the consistency of creamy peanut butter.
  • Pecan honey butter: Chop pecans and add to a sauté pan over low heat and toast for a few minutes.
  • Meanwhile, melt butter over medium heat in a small saucepan. Add honey and pecans. Heat until mixture starts to bubble, stirring periodically, then lower heat and keep warm.
  • For French toast: Combine egg yolks, sugar, cinnamon, nutmeg, salt and vanilla in a flat-bottom dish. Whisk together until dry ingredients are fully moistened and combined with wet ingredients. Warm milk in microwave until warm (not hot), then add milk and melted butter to egg-yolk mixture. Whisk until combined well.
  • Spread 1-2 tbsp of the filling between every 2 slices of bread to make sandwiches.
  • Put 1/2 tablespoon unsalted butter in a large skillet over medium heat. Dip toast sandwiches in custard mixture and soak for 15 to 20 seconds on each side. Cook on griddle or pan for 3 to 4 minutes per side until golden brown. Remove and slice into three slices diagonally; arrange on plates. Top with honey-butter.

ROASTED SWEET POTATOES WITH HONEY AND PECANS



Roasted Sweet Potatoes with Honey and Pecans image

Glaze sweet potatoes with honey, butter, cinnamon and ginger; add texture with crunchy pecans.

Provided by Food Network Kitchen

Time 35m

Yield 6

Number Of Ingredients 8

2 1/2 pounds small sweet potatoes (about 6)
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
Kosher salt
1/3 cup chopped pecans

Steps:

  • Preheat the oven to 400 degrees F. Pierce the sweet potatoes all over with a fork and microwave on high until cooked through, 8 to 12 minutes, turning them over halfway through the cooking time. Start checking for doneness during the last 4 minutes of cooking time. They should feel soft when you squeeze them. Cut into thick rounds and arrange decoratively in a small or medium baking dish.
  • Stir together the melted butter, honey, cinnamon, allspice, ginger and 1/4 teaspoon salt until smooth. Pour over the potatoes and toss to coat. Roast until the honey butter is bubbly and the potatoes are glazed, about 20 minutes. Sprinkle with a pinch of salt and top with pecans.

BUTTER PECAN FRENCH TOAST



Butter Pecan French Toast image

This dish is a fabulous twist on traditional French toast. Substituting French bread for regular sliced bread and adding bourbon to the sauce makes it a real showstopper that's perfect for breakfast, brunch or even dessert.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

8 tablespoons (1 stick) salted butter, plus more for serving
1/2 cup whole milk
5 large eggs
1 1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon, plus more for serving
1 teaspoon vanilla extract
1 small French bread, cut into 1-inch slices
Pinch of kosher salt
1 cup bourbon
3/4 cup chopped pecans
Powdered sugar, for serving
Whipped cream, for serving

Steps:

  • Heat a large nonstick skillet over medium-low heat and melt 2 tablespoons of the butter.
  • In a large bowl, combine the milk, eggs, 1/4 cup of the brown sugar, the cinnamon, and vanilla. Whisk together until everything's combined and smooth.
  • One by one, dunk the slices of bread into the egg mixture and place them on the buttery skillet.
  • Fit as many slices in the skillet as you can, cooking them until golden on the first side, about 2 1/2 minutes. Flip to cook them on the other side for about 2 minutes. Remove them to a plate. Add 2 tablespoons of the butter to the skillet and repeat with the rest of the bread slices until they're all cooked.
  • To the same skillet, add the remaining 4 tablespoons butter, the remaining 1 cup of brown sugar, and the salt. Stir and cook over medium heat until the butter and sugar are melted and bubbling, 2 to 3 minutes. Turn off the heat completely, pour in the bourbon and stir, allowing the fumes to dissipate for about 1 minute. Turn the stove on medium heat and continue to stir and cook for another minute, or until the mixture is starting to thicken. Add the pecans, stir to combine. Keep cooking the sauce, stirring constantly, until the mixture is deep golden, 2 to 3 minutes. Be careful not to cook it too long as it will become chewy, you want a nice caramelly sauce. Turn off the heat.
  • Serve two pieces of French toast with a little butter. Sift over some powdered sugar.
  • Spoon on a generous amount of the sauce then top with whipped cream and a sprinkling of cinnamon.

BUTTER PECAN FRENCH TOAST



Butter Pecan French Toast image

Flavored coffee creamer is the secret ingredient in this oh-so-fast-and-easy breakfast treat the whole family will go for. "I sometimes substitute French-vanilla or caramel creamer, and add a little nutmeg and cinnamon to the eggs." Cathy Hall - Phoenix, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 3 servings.

Number Of Ingredients 8

1 teaspoon plus 1 tablespoon butter, divided
1/2 cup chopped pecans
2 eggs
1/2 cup refrigerated Southern butter pecan nondairy creamer
6 slices French bread (1 inch thick)
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon
Maple syrup, optional

Steps:

  • In a small skillet, melt 1 teaspoon butter over medium heat. Add pecans; cook and stir for 3 minutes or until toasted., In a shallow bowl, whisk eggs and creamer. Dip bread slices in egg mixture. , In a large skillet, melt remaining butter over medium heat. Cook bread for 2-3 minutes on each side or until golden brown. Sprinkle with pecans, confectioners' sugar and cinnamon. Serve with maple syrup if desired.

Nutrition Facts : Calories 453 calories, Fat 26g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 373mg sodium, Carbohydrate 50g carbohydrate (22g sugars, Fiber 3g fiber), Protein 9g protein.

SWEET POTATO SALAD (LOUISIANA)



Sweet Potato Salad (Louisiana) image

Make and share this Sweet Potato Salad (Louisiana) recipe from Food.com.

Provided by Sydney Mike

Categories     Yam/Sweet Potato

Time 11m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb sweet potato
1 1/2 cups celery, chopped
1/2 cup onion, coarsely chopped
1 tablespoon fresh parsley, minced
1/2 cup dried cranberries
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/8 teaspoon salt, to taste

Steps:

  • Preheat oven to 400 degrees F.
  • Bake sweet potatoes 45 to 60 minutes, or until almost tender ~ DO NOT OVER BAKE or they will be mushy. Remove from oven & allow to cool.
  • Cut the potatoes into small chunks (peeled or not!), then put them into a large bowl.
  • To the bowl add the celery, onion, parsley & cranberries, stirring carefully to combine.
  • In a small bowl whisk together the lemon juice & olive oil, then carefully toss this oil mixture with the potato mixture before salting to taste.

Tips:

  • For a crispy crust, ensure the skillet is hot before adding the French toast slices.
  • If you don't have a griddle or skillet, you can use a large frying pan.
  • Sweet potatoes can be cooked ahead of time and refrigerated for up to 3 days.
  • If you don't have pecan butter, you can substitute regular butter or maple syrup.
  • Serve the French toast immediately with your favorite toppings.

Conclusion:

This Louisiana Sweet Potato French Toast with Pecan Honey Butter is a delicious and unique breakfast or brunch dish. It's easy to make and packed with flavor. The sweet potatoes give the French toast a moist and tender texture, while the pecan honey butter adds a touch of sweetness and crunch. Serve this dish with your favorite toppings, such as fresh fruit, whipped cream, or syrup, and enjoy!

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