Elvis Sweet Potato “Toasts”
After hitting up my girl @rachaelsgoodeats’s Toast Society Cafe in Las Vegas, sweet potato “toasts” are a constant craving of mine. I am particularly a fan of Japanese sweet potatoes – and love the combo of sweet and salty together on a sweet potato “toast.” For this recipe, I put a spin on Elvis’s famous french toast recipe by topping my toasted Japanese sweet potato “toasts” with peanut butter, banana, thick crispy bacon and raw honey.
Ingredients:
1 Japanese sweet potato
2 tbsp peanut butter
1 banana
1 slab of bacon, cooked crispy
1 tbsp honey
Instructions:
I actually used my air fryer to “toast” these Japanese sweet potato slices and they turned out perfectly crisp, but a convention oven will work too. Once the sweet potato slices were a bit crispy on the edges and soft in the middle, I removed from the air fryer and spread with peanut butter, layered on banana slices, topped with crispy cooked bacon and drizzled with honey.