Sweet Potato French Toast Cups

1. Cut the sweet potatoes in half or pierce them with a fork and cook for 3-5 minutes in the microwave. Then flip the potatoes and cook for another minute until they are soft. Set aside to cool.
2. Preheat the oven to 350°F.
3. In a large bowl, add the plant milk, ground chia seeds, maple syrup, vanilla, cinnamon, salt, and nutritional yeast, then mix well. Let the mixture sit for about 5 minutes.
4. Dice one of the cooked sweet potatoes and set aside; then mash the other sweet potato and add it to the liquid mixture.
5. Cube your bread with a knife or tear it with your hands, and add it to the liquid mixture.
6. Then add the diced sweet potato, pecans, and currants. Mix well until all is evenly coated and the bread has soaked up the liquid.
7. Grease your muffin pan well then scoop the mixture into the muffin cups filling them up.
8. Bake for about 25 minutes or until lightly browned on top.
9. Let cool for 5 minutes, then remove from the tin.
10. Top with some plant butter and maple syrup, enjoy!

CHEF’S NOTES:

• These can be frozen and easily reheated for a quick breakfast or treat.