Imagine a breakfast so extraordinary it transforms your ordinary morning into a culinary adventure! The Sweet Potato Pie Dutch Baby is not just a dish; it's a magical creation that combines the comforting warmth of sweet potato pie with the dramatic, puffy elegance of a classic Dutch baby pancake. This show-stopping recipe will make you feel like a professional chef while delivering mind-blowing flavors that will have your family and friends begging for seconds. Get ready to elevate your breakfast game with this irresistible, Instagram-worthy sensation that's equal parts impressive and delicious!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup sweet potato puree
- 3 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons butter
Instructions
- Preheat the oven to 425°F (218°C). Place a 10-inch cast-iron skillet or oven-safe skillet in the oven while it preheats to ensure a hot surface.
- In a large mixing bowl, whisk together the sweet potato puree, eggs, milk, vanilla extract, granulated sugar, cinnamon, and nutmeg until smooth and well combined.
- Gradually sift the all-purpose flour into the wet mixture, whisking continuously to prevent lumps from forming. Mix until the batter is completely smooth and has a consistent texture.
- Remove the hot skillet from the oven using oven mitts. Add the butter and swirl to coat the entire bottom and sides of the skillet, allowing it to sizzle and melt quickly.
- Immediately pour the sweet potato batter into the hot buttered skillet. The edges will start to bubble and rise as soon as it hits the hot surface.
- Return the skillet to the oven and bake for 18-20 minutes, or until the Dutch baby is puffed, golden brown, and set in the center.
- Remove from the oven and let it rest for 2-3 minutes. The Dutch baby will slightly deflate, which is normal.
- Slice and serve immediately, optionally dusting with powdered sugar, drizzling with maple syrup, or topping with whipped cream.
Tips
- Use room temperature eggs and milk to ensure a smoother, more consistent batter.
- A cast-iron skillet is crucial for achieving that perfect golden, crispy exterior.
- Don't open the oven while baking, as this can cause the Dutch baby to deflate.
- Whisk your batter thoroughly to eliminate any flour lumps for a silky texture.
- Serve immediately after baking to enjoy the dramatic puffiness at its peak.
- For extra flavor, consider adding a pinch of ground ginger or a splash of bourbon to the batter.
- If you don't have sweet potato puree, canned pumpkin makes an excellent substitute.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 11g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 135mg
