This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.
From world news to technology innovations to the growth of our kids, life around us is changing so quickly. Taking the time to hit the pause button and reflect on our blessings has made the Thanksgiving season increasingly important in my life.
For sure: I love the familiar traditions: selecting and preparing the turkey, watching the Thanksgiving Day parade and eating another piece of my aunt’s pumpkin pie. I love the sound of the cousins running through the house. I especially love our family’s time-honored tradition of having the men in our family handle the kitchen clean-up. (No – for real. You have to try it!)
I also love starting new traditions. With politics lingering over recent holiday gatherings, we intentionally replaced current hot-button topics with historical reflections. Around our table again this year, we will remember the many people who made our country great – the men and women from every walk of life and every corner of the globe. It’s especially inspiring when we discuss the unsung heroes who have made America a beautiful place.
I think you’ll love this Thanksgiving leftover recipe that captures the spirit of one such American hero, George Washington Carver. Not only did he promote a variety of uses for peanuts, including this recipe’s star component – peanut butter – he also wrote these fitting words:
When you do common things in an uncommon way, you command the attention of the world.
While this recipe may not command the attention of the world, it certainly captures the appetites of my family. And, honestly, isn’t peanut butter a more beloved American tradition than turkey and stuffing? Plus, it’s the perfect way to use those leftover Thanksgiving sweet potatoes on the second shelf of your refrigerator.
The golden crispy crust of the Challah is the perfect platform for creamy, rich peanut butter to blend with the bananas and sweet potatoes. With eight powerful grams of protein, two grams of filling fiber and 12 grams of unsaturated fat in each two-tablespoon serving, peanut butter is favorite in our house. PB Banana and Sweet Potato French Toast is a delicious way to extend the Thanksgiving holidays before returning to the ever-spinning world. Best of all, it’s a bona fide Momma Chef recipe. Like all of my Momma Chef creations, it’s quick, easy, and scrumptious — with only six ingredients, you can throw together this PB Sweet Potato and Banana French toast and have breakfast in under ten minutes! Whip up a batch before the relatives leave for home or enjoy a plate after a successful Black Friday shopping binge. This uncommon use of our favorite common staple of peanut butter will become a Thanksgiving family tradition.
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- ¼ cup mashed sweet potatoes
- 5 eggs
- 8-10 pieces challah bread
- 1 cup peanut butter
- ¼ tsp cinnamon
- 1 banana sliced thin
- In a skillet, melt unsalted butter or use cooking spray over medium heat.
- In a shallow bowl or container, whisk together the eggs, mashed sweet potatoes and cinnamon.
- Dip bread in egg mixture.
- Cook slices about 3 minutes on each side until golden brown.
- Remove from heat and spread 1- 1 ½ tablespoon peanut butter on each slice.
- Serve with fresh bananas.