February is North Carolina Sweet Potato Month! To celebrate, the NC Sweet Potato Commission is hosting “Signature Sweets.” Over 50 chefs and artisans from NC will be featuring a special dish for the whole month of February using sweet potatoes grown in NC. Here is the finalized list of participants.
Chef Sean Fowler of Mandolin is passionate about sourcing the highest quality local ingredients in his restaurant, which is located on the corner of Fairview and Oberlin Roads in Raleigh. Mandolin’s menu draws influences from around the world and offers a fresh take on Southern food. Chef Sean has shared a recipe for a Brûléed French Toast Sandwich with NC Sweet Potato Butter and Bananas. Mandolin will be featuring this dish during brunch in February.
Brûléed French Toast Sandwich with NC Sweet Potato Butter and Bananas
Sweet Potato Butter:
Ingredients
2 medium sweet potatoes
2 cups apple cider
2 cups water
½ cup brown sugar
1 oz molasses
½ tbs ground cinnamon
1 tsp ground nutmeg
Pinch of salt
Directions
- Preheat oven to 400° F. Bake the sweet potatoes on a baking pan with their skins on for 50 minutes, or until soft and cooked all the way through. Remove your sweet potatoes from the oven and allow them to cool enough to handle.
- Mix the apple cider, water, brown sugar, molasses, cinnamon, nutmeg, and salt together in a medium saucepan. Heat while stirring, until all of the ingredients are dissolved and thoroughly mixed.
- Cut the sweet potatoes in half, lengthwise, and scoop the flesh out of the skins with a large spoon. Discard the skins and add the flesh to the saucepan. Heat the mixture to a simmer. Reduce the heat to low and cover the pan. Cook, covered, for 15 minutes.
- Remove the butter from the heat and allow the mixture to cool for a few minutes.
- Pour the mixture into a blender. Make sure the sweet potato mixture has cooled, only fill the pitcher of the blender about halfway, and use the vented lid to the blender held in place with a dry towel to avoid a potentially dangerous volcanic eruption. Start with the slowest speed, and gradually increase the speed of the blender. Blend until smooth, working in batches if necessary.
- Pass the sweet potato butter through a sieve to remove any lumps. Allow your butter to cool, cover it , and keep refrigerated until ready to use.
French Toast:
Ingredients
1 can sweetened condensed milk (14 oz)
1 can evaporated milk (12 oz)
1 cup whole milk
6 large whole eggs
8 slices sourdough bread
4 oz clarified butter or vegetable oil
¼ cup granulated sugar
4-6 ripe bananas
1 pint sweet potato butter
Powdered sugar and mint for garnish
Directions
- Preheat oven to 350° F.
- Whisk together the evaporated milk, condensed milk, whole milk, and eggs in a medium mixing bowl.
- Heat up a large non-stick sautée pan over medium heat. Briefly soak 2-4 slices of bread in the batter. (as many as you can comfortably work with, probably 2-4 slices at a time) While the bread is soaking (about 10-15 seconds) add enough butter or oil to cover the bottom of the sautée pan.
- Once the butter is hot add the battered toast to the hot pan. Sear on each side until golden brown, probably 1-2 mintues per side.
- Transfer your cooked toast to a baking sheet and repeat steps 3 & 4 with the rest of your bread, working in batches if necessary.
- Once all of the toast is transferred to the baking sheet, place it in the oven for 3-4 minutes.
- Once removed from the oven, evenly coat 4 slices of toast with granulated sugar. Use a blowtorch or broiler to caramelize the sugar.
- Peel and slice your bananas. Spread a generous portion of sweet potato butter on the four pieces of toast that are not brûléed. Top the sweet potato butter with the bananas. Place the 4 brûléed toasts on top of the 4 banana toasts to complete your sandwiches.
- Garnish with powdered sugar and fresh mint. Eat immediately!