Sweet Potato Brioche French Toast Recipe

Directions

Obtain about 4 large or 5 medium sweet potatoes. Place rack in center of oven. Preheat oven to 400 degrees F . Gently scrub and pat dry sweet potatoes, then pierce all over with paring knife and place on lined sheet pan. Bake until juices caramelize and potatoes are baked through, 40-60 minutes. Allow to cool slightly, then peel off skin and cut into chunks, removing any blemished or overly stringy spots. Cut into large chunks and purée completely in a food processor. Measure out 1 cup, then another 1 1/4 cup for the filling and syrup, which can be refrigerated.

If you don't have a food processor, the best way to purée the sweet potato is by forcing the warm baked potato chunks through a strainer. Press and scrape the purée with a plastic bowl scraper or sturdy spatula; you'll find that the tougher fibrous bits stay on the inside of the strainer and you can easily scrape the smooth purée from the bottom.