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Sweet Potato Dutch Baby with Praline Syrup

Total Time

Prep: 10 min. Cook: 30 min.

Makes

6 servings

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
Sweet Potato Dutch Baby with Praline Syrup Recipe photo by Taste of Home

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

Directions

  1. 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.
  2. 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.
  3. 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

1 serving: 261 calories, 14g fat (6g saturated fat), 115mg cholesterol, 210mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 5g protein.

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