8 slices bread
2 small sweet potatoes
1 cup water
1/2 cup almond milk
6 ounces plain or vanilla coconut yogurt
2 1/2 servings cream cheese
2 teaspoons cinnamon
1 teaspoon vanilla extract
5 tablespoons sugar
1/2 cup pecans
4 tablespoons olive oil
1/2 cup agave
1 teaspoon lemon peel (optional)
1. Peel and cut sweet potatoes into very small cubes. Steam until ready to mash.
2. While waiting, lightly toast bread in toaster. Use 1 tablespoon olive oil to toast pecans in a skillet. Stir no more than one minute. Cover and set aside.
3. Mash sweet potatoes in a mixing bowl. Whisk in water, almond milk, yogurt, cream cheese, cinnamon, vanilla, sugar. Cream cheese can be melted in microwave no more than 20 seconds and used immediately. Keep adding water as needed. The batter should be a little thick and will have some lumps. Put in blender, adding batches, until smooth, without lumps. The batter should then be the consistancy of pancake batter.
4. Wet bread in batter in an oiled skillet. Fry on each side about 6 minutes. Keep heat down so the bread doesn't burn. Garnish with pecans, agave, and lemon peel.