French Toast with Sweet Potato Puree

4 Large Eggs
2 Tablespoons Sweet Potato (or substitute with pineapple, carrot, butternut squash puree or canned pumpkin)
1/4 tsp cinnamon
4 slices whole wheat bread (thin slices 85 calories each)
Nonstick cooking spray (0 calories)
2 tsp trans-fat free soft tub margarine spread
Pure Maple Syrup

In a shallow bowl, whisk the eggs, puree, and cinnamon. Add the bread slices and turn them in the mixture to soak for 30 seconds to 1 minute.

Coat a nonstick griddle with cooking spray and set it over medium-high heat. When the pan is hot, add the margarine. When the margarine sizzles, add the soaked bread slices (sprinkle with flaxseed if you like) and cook until golden brown on the outside, 2 to 3 minutes per side. Serve warm with syrup, confectioners' sugar, or fruit.

This is about deceiving your kids into eating more vegetables & fruit. Dust the French toast
with confectioners' sugar to camouflage whole-grain bread if chosen.

Number of Servings: 4

Recipe submitted by SparkPeople user YVONNET2.