Best 2 Sweet Potato Dutch Baby Recipes
Craving a delightful and fluffy breakfast that embraces the natural sweetness of a sweet potato? Look no further! Embark on a culinary journey as we unveil the secrets to crafting the perfect Sweet Potato Dutch Baby. This savory and vibrant dish combines the rustic charm of a classic Dutch Baby pancake with the vibrant color and wholesome flavor of sweet potatoes. With a crispy exterior and a soft, pillowy interior, the sweet potato Dutch baby is a breakfast or brunch sensation that will tantalize your taste buds and leave you feeling satisfied and invigorated. Discover the art of crafting this delectable treat and elevate your morning meals to a whole new level of deliciousness.
Let's cook with our recipes!
SWEET POTATO DUTCH BABY WITH PRALINE SYRUP
Steps:
- Preheat oven to 400°. Place 2 tablespoons butter in a 10-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl butter to coat pan evenly. , Meanwhile, in a large bowl, whisk the eggs, milk and sweet potatoes until blended. Whisk in flour and salt. Pour into hot skillet. Bake until puffed and sides are golden brown and crisp, 20-25 minutes., In a small saucepan, combine the syrup, pecans and remaining 2 tablespoons butter. Cook and stir over medium heat until butter is melted. Remove pancake from oven; serve immediately with syrup.
Nutrition Facts : Calories 261 calories, Fat 14g fat (6g saturated fat), Cholesterol 115mg cholesterol, Sodium 210mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
SWEET POTATO DUTCH BABY
I love a Dutch baby, so I created a savory version to serve for breakfast or brunch. Top with poached eggs, smoked salmon or sour cream. I also like to serve it with mixed greens tossed in olive oil and lemon juice. - Tom Doyle, Pittsburgh, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Place sweet potato and water in a microwave-safe bowl; microwave, covered, on high until potato is tender, 3-4 minutes; drain., Place butter in a 10-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. , Meanwhile, in a large bowl, whisk flour, 2 tablespoon Parmesan, sugar, tarragon, kosher salt and pepper. Place eggs, milk and sweet potato in a blender; process until blended. Add flour mixture; pulse until combined. Pour into hot skillet. Bake until puffed and sides are golden brown and crisp, 20-25 minutes. Sprinkle with remaining 2 tablespoons Parmesan. Serve immediately.
Nutrition Facts : Calories 219 calories, Fat 13g fat (7g saturated fat), Cholesterol 150mg cholesterol, Sodium 517mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.
Tips:
- Use a large skillet that is oven-safe. This will ensure that the Dutch baby has enough room to spread out and cook evenly.
- Make sure the skillet is very hot before adding the batter. This will help the Dutch baby to rise quickly and evenly.
- Don't overmix the batter. Overmixing will make the Dutch baby tough.
- Cook the Dutch baby for 15-20 minutes, or until it is golden brown and puffed up.
- Serve the Dutch baby immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Sweet potato Dutch baby is a delicious and easy-to-make breakfast or brunch recipe. It is a great way to use up leftover sweet potatoes, and it is also a good source of vitamins and minerals. With its fluffy texture and sweet flavor, sweet potato Dutch baby is sure to be a hit with your family and friends.
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