Reviewed: Oct. 27, 2009

Tastes great, though I'm sure there's not much added nutritional benefit, nor is there much change in flavor.

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Amanda (GF-CF-SF-FF)

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Aug. 17, 2009

I've been making this recipe for a long time, it's in the Sneaky Chef cookbook. All three kids eat it without complaint, and it does taste good. The picky hubby however doesn't like it simply because you can see an orange color. I only use cinnamon and vanilla.

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mamakittyto3

Cooking Level: Expert

Home Town: Montrose, Iowa, USA

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Reviewed: Jul. 23, 2009

Just made these this morning, wife's appetite not too good this morning..but I made her try a bite...5 minutes later she was in the kitchen fixing a plate. Need I say more? The microwaving suggestion makes this recipe easier and quicker...and i probably will also play with the spices some. Thank you Laurie

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volt_amps

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

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Reviewed: Jul. 14, 2009

I used chopped rather than mashed sweet potato, which obviously isn't ideal, but it worked, forming a kind of crusty coating with the egg. My family liked it and we are following another reviewer's suggestion of freezing them to take out and toast on busy mornings.

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Gila

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 9, 2009

This is a fun way to sneak some veggies into your family's diet! You can't even taste the sweet potato. These are good. I did add 1/2 tsp of vanilla and increased the cinnamon to 1/4 tsp. As a side note, sweet potato puree is easy to prepare in advance and freeze. Just broil a bunch of them and then puree in a food processor and package in 1/4 cup increments in a ziptop freezer bag. To thaw just place in a bowl of warm water for about 5 minutes.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Jul. 1, 2009

This recipe is pretty good. I microwaved the sweet potato for 8 min. and then mashed it. The first batch was a little bland so I added 1/2 tsp. Pumpkin Pie Spice and 1/4 tsp. vanilla extract. My 3 yr old grandson loved them. I will make these again. 10/30/09 Forgot about this recipe until my 3 yr old grandson asked me to make it for breakfast today. I am now giving it 5 stars, I added more vanilla extract, about 3/4-1 tsp. and extra pumpkin spice. Used a small sweet potato and added the whole amount, about 1/2c, Delicious

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Blazer

Cooking Level: Intermediate

Home Town: Derby, Connecticut, USA

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Reviewed: Jun. 30, 2009

Crazy...Nah! My kids love them. I can't believe I never thought about adding them to my French Toast. Thanks for sharing...

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dpierro

Cooking Level: Intermediate

Home Town: Randolph, New Jersey, USA

Living In: Glen Gardner, New Jersey, USA

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Reviewed: Jun. 29, 2009

I'm reviewing this because I actually made it! Crazy, huh? ;) I did add a tsp. of vanilla. Next time, I might up the spices just a bit, maybe use pumpkin pie spice? I served it with Absolute Best Pancake Syrup and the kids ate two pieces each. I froze the rest in two's so I can just pop it in the toaster on busy mornings.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 26, 2009

Haven't tried this yet, but it might also work with canned pumpkin? Pumkin french toast sounds good too. Thanks for this thinking outside the box recipe.

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