I tried a truly unique recipe over the weekend that will be featured in Kelly Peloza‘s newest cookbook. This interesting concoction is based on the lovely sweet potato and Kelly’s experience having some slammin’ french toast in Portland, Oregon (vegan mecca!). You’ll find it topped with a sweet and creamy coconut cream topping as well. My only regret in making the french toast was allowing the battered slices to cook too long (my oven has a gas-range and heats things quicker than usual, even on low). If I try this again, I’d use a different type of bread to change it up and I’d cook it for a shorter period of time. This does give me inspiration though to try either a pumpkin or winter squash based batter in the future. One of the most delightful things was the sweet potato spiced aroma that lingered in my house for almost a day later! Delicious!