2 sweet potatoes
1 tablespoon coconut or almond milk
½ teaspoon cinnamon
½ teaspoon vanilla extract
Top with coconut cream, strawberries & blueberries, maple syrup
In a small bowl combine eggs, milk, cinnamon and vanilla and whisk until fully combined.
Place a skillet over medium high heat and spray with oil spray.
Take a slice of sweet potato toast and dip it in the egg mixture to coat then place on the skillet to cook.
Cook for about 45 seconds – 1 minute on each side just to brown.
Serve with coconut cream, strawberries, blueberries and maple syrup!
Original Recipe from Little Bits of Real Food and Real Talk.