Best Sweet Potato Dutch Baby Recipes

SWEET POTATO DUTCH BABY WITH PRALINE SYRUP

Sweet Potato Dutch Baby with Praline Syrup image

This recipe reminds me of my favorite Dutch baby breakfast from when I was a child. It's a perfect comfort dish morning or evening. -Angela Spengler, Niceville, Florida

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

4 tablespoons butter, divided
3 large eggs, room temperature
1/2 cup 2% milk
1/4 cup mashed canned sweet potatoes in syrup
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup maple syrup
1/4 cup chopped pecans

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

Sweet Potato Dutch Baby image

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

Categories Breakfast Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3/4 cup cubed peeled sweet potato
1 tablespoon water
1/4 cup butter, cubed
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese, divided
2 tablespoons sugar
2 teaspoons minced fresh tarragon or 3/4 teaspoon dried tarragon
1 teaspoon kosher salt
1/2 teaspoon pepper
4 large eggs, room temperature
1 cup 2% milk

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.