A vegan recipe coming to a blog near you with two of my favorites: @jemorganics and @justjansspreads … They both sent me some extra jars of deliciousness. I’m seriously savoring #sweetpotatoes right now; you Instagram friends inspire me with your creations. #goodmoodfood #beautyinChrist
Disclaimer: I received jam from Just Jan’s and nut butter from Jem Organics to make these recipes. I did not receive any other compensation besides product.
Sweet potatoes. They are all over the blog-is-phere and the ‘gram’ world in abundance. You’ll see sweet potato bowls, the FAMOUS sweet potato toast by Kelsey, or Michele’s super fluffy sweet potato muffins. I thought I would go out on another limb and see if sweet potatoes work with ‘French Toast.’ In particular, I really wanted to a vegan recipe in honor of my favorite vegan bloggers, Ellie and Emilie. I set to work with my store of Jem Organics nut butters and Just Jan’s fig jam.
This is the last recipe in my ‘French Toast series’ with Peanut Butter&Co, Jem Organics, and Just Jan’s. I don’t know if I’ve ever had more fun developing simple, fun, super scrumptious breakfast recipes. I think it’s rekindled my love of French toast in a new way.
The other ones in the series were:
Apple Cinnamon Maca French Toast
Raspberry Chocolate Banana Stuffed French Toast
Strawberry Crumble French Toast
And now for the vegan recipe to top it off. This one has to be one of the most simple ones. It has all of my favorite things in one recipe, except for maybe chocolate. Just Jan’s are now my favorite jam, and I’ve had a lot of jams and jellies over the years. They really bring out the flavor of the fruit just how God made it. The raspberry jam tastes exactly like the raspberries I used to pick off of my grandpa’s bushes. The fig jam is full of sweetness, but it doesn’t taste like it’s packed with extra sugar besides the fruit.
In other words, the jams are just my favorites.
Then there’s Jem Organics. Now, you all know that I like nut butter, and I don’t have a huge discrimination against one kind, but Jem. They are just out of this world. They are literally almost drinkable; they are so smooth.
They also have crazy fun flavors, but you should go to their website to check them out; you will not regret getting a sampler pack.
You NEED to add #Jemorganics nut butters to your #nutbutter collection.. You will not regret it….
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How did I make sweet potatoes into French toast do you ask?
#1) Bake a sweet potato for about 1 hour and 15 minutes at 400 degrees. – Let cool and then slice into 3 slices.
#2) Pull your ingredients out.
Cashew Cardamom Nut Butter
Coconut Oil
Coconut Sugar
Blueberries
Fig Jam
Yup that’s all.
Can we talk about how good coconut sugar is for a second? Lately we’ve been using the ‘Big Tree Farms International‘ coconut sugar, and I love sneaking a few crystals here and there. We buy ours from Costco, and it comes in a huge bag. It’s perfect especially for my dad and others who can’t have a lot of regular sugar.
#3) Warm up your best skillet and melt 1 tbsp. of coconut oil in it. Let that swish around and then sprinkle in your coconut sugar.
#4) Put your slices of sweet potato ‘toast’ in and let them ‘fry’ for about a minute on each side.
#5) Top them with the French toast toppings of:
Nut Butter
Jam
More Coconut Sugar
Blueberries…
#6) Don’t try to inhale it all at once… Take a moment to savor all those awesome flavors God has made for His glory.
Now let’s put that all into a recipe, shall we? :o)
Vegan Sweet Potato Blueberry French Toast on ze blog for all to EAT! @justjans and #jemraw ……
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Vegan Blueberry Fig Sweet Potato French Toast
| Prep: | Cook: | Yield: 1-2 servings |
A soft french toast recipe that has the feel of French toast without any animal ingredients. It's drizzled with silky nut butter, sweet fig jam, and plump blueberries.
You'll Need...
- Toast:
- 1 sweet potato (baked and sliced into 3 pieces)
- 1 tbsp. coconut oil
- 3 tbsp. coconut sugar
- Topping:
- 1 tbsp. Jem Raw Cashew Cardamom Butter
- 1 tbsp. Just Jan's Fig Spread
- 2-4 tbsp. blueberries
- more coconut sugar
Directions
- Melt coconut oil on your skillet. Keep your skillet at about medium heat and preheat for about 2 minutes. Put your slices of baked sweet potato into the skillet. Sprinkle one side with 1.5 tbsp. coconut sugar. Flip after 30 seconds and sprinkle the other side with 1.5 tbsp. coconut sugar. Let cook for another 30-45 seconds. Put them onto a plate and drizzle with your nut butter. Top with a scoop of jam on each slice. Plop the blueberries on top and sprinkle more coconut sugar on top. <3
And now you eat.
Vegan French Toast with Blueberries and Nut Butter for #MeatlessMonday! @miss_whisk…
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Linking up this ‘meatless’ deliciousness with Sarah and Deborah for Meatless Monday and Ann Marie, Farrah, and Esther for Foodie Friday!
By the way have you heard my first podcast with Lyss that I posted last Wednesday? I’m hoping to have another one for you this coming Wednesday. 
Please pray that it might get accepted to Itunes. If it does here’s the graphic I made for it!
And here’s some verses I’ve been thinking about this morning after listening to a sermon on John 8. I hope they are a precious encouragement to you.
‘Forasmuch as ye know that ye were not redeemed with corruptible things, as silver and gold, from your vain conversation received by tradition from your fathers; But with the precious blood of Christ, as of a lamb without blemish and without spot:’ (1 Peter 1:18-19)
So tell me:
Do you like sweet potatoes?
Have you ever made sweet potato toast?
Do you like trying out vegan meals?
What’s your favorite way to spend a quiet afternoon (cause I’m kind of doing that right now)?
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