Sweet Potato French Toast Sticks
Crispy edges · soft center · cozy fall breakfast!
Ingredients (2 servings / about 10–12 sticks)
1 large sweet potato (about 12–14 oz)
2 large eggs
1–2 tsp pure maple syrup (for caramelization + flavor)
1 tsp vanilla extract
1–1½ tsp cinnamon
Pinch of salt
Neutral oil spray or melted butter
Optional finishes:
Brush of melted butter
Maple drizzle or cinnamon sugar (1 Tbsp sugar + ½ tsp cinnamon)
Yogurt dip: ¼ cup vanilla Greek yogurt + 1 tsp maple + pinch cinnamon
Directions:
1) Prep + cook the sweet potato
Rinse and pat dry.
Use a fork to poke 4–5 holes around it (this prevents it from bursting).
Microwave whole for 6–7 minutes, flipping halfway, until fork-tender.
(Or bake at 400°F for 40–45 minutes until soft.)
You want it super soft but not watery—this gives that creamy, custardy center.
2) Cool it briefly
Let it sit for 5–10 minutes to firm slightly.
This step keeps it from falling apart when sliced.
3) Peel + slice
Peel off the skin, then slice into ¾-inch thick sticks, about 3–4 inches long.
Thicker sticks stay moist; thinner ones can dry out.
4) Make the flavor bath
Whisk together:
2 eggs
Maple syrup
Vanilla
Cinnamon
Pinch of salt
5) Dip quickly
Dip each stick for just 2–3 seconds per side, letting excess drip off.
A light coat crisps better and avoids sogginess.
6) Air-fry
Preheat to 400°F. Lightly oil-spray the basket (or parchment with holes).
Place sticks in a single layer; spray tops lightly.
Air-fry 8–10 minutes, flipping at 5 minutes, until golden and caramelized.
7) Finish for flavor + shine
Immediately after air-frying:
Brush with melted butter (for richness)
Drizzle maple syrup or toss in cinnamon sugar
Serve warm with the yogurt-maple dip if desired.
