Sweet Potato Dutch Baby Pancake
Sweet potatoes and cinnamon give this dutch baby pancake incredible flavor and aroma. And unlike traditional dutch apple pancakes, the apples and pecans for this dutch baby pancake are not cooked with the oven pancake. They are sauteed separately, giving them a richer, more intense flavor. This dutch baby pancake makes a great Easter, Thanksgiving or Mother's Day brunch recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4-6 servings
- 1/4 cup butter
- 1-1/4 cups all-purpose flour
- 1-1/4 cups milk
- 5 large eggs
- 2/3 cup cooked, mashed sweet potato
- 2 Tbsp. sugar
- 1/2 tsp. cinnamon
- Pecan Apple Topping:
- 3 Tbsp. butter
- 1-1/2 cups peeled, diced apples
- 3/4 cup chopped pecans
- 1/4 tsp. pumpkin pie spice or cinnamon
- 2 Tbsp. brown sugar
- 1-3 Tbsp. powdered sugar for dusting
- Preheat oven to 425 degrees F. Place the 1/4 cup of butter in a 12-inch cast iron skillet, and place in the oven until melted, about 3 minutes. (Alternatively, you could use a 1-1/2 quart baking dish, but the dutch baby pancake might not puff up as much.)
- Combine flour, milk, eggs, cooked sweet potato, sugar and cinnamon in a blender. Puree until smooth. Pour over melted butter. Return to oven, and bake dutch baby pancake 20-25 minutes until golden brown and puffed around the edges.
- Meanwhile, heat the 3 Tbsp. butter for the pecan apple topping in a medium skillet. Add apples, pecans and pumpkin pie spice (or cinnamon) and brown sugar, stirring until apples soften and pecans get toasty.
- To serve, pour apple pecan topping over sweet potato dutch baby pancake. Sprinkle powdered sugar over top.