Sweet Potato Pie Dutch Baby.
{This post is sponsored by Bob’s Red Mill! I used their Organic All Purpose Flour to make this Dutch Baby, influenced by the delicious flavors found in a Thanksgiving sweet potato pie!}
You guys, happy November!!
Still cannot believe this day is here, but it is, and that means it’s Thanksgiving time! So pumped. Anyone with me?
I spent some time on Sunday night doing a little recipe research for Turkey Day, but I’d also like to know what you guys want to see this year. I am leaning towards sharing a few sides, some easy appetizers and a fun drink. Oh, and obviously plenty of desserts…pies and cookies will all be coming your way! Of course I’ll also focus on some easy dinners that we can all enjoy leading up to the big day. How does that sound? Thanksgiving for me is all about the traditional Turkey Day menu. I always make the same turkey recipe and then play around (just a little) with the sides and desserts. In general though, you’ll always see mashed potatoes, sweet potatoes, gravy, cranberry sauce, roasted veggies, soup, stuffing, and at least two to three desserts. For as much as I love a super creative recipe, it’s not something I focus on for Thanksgiving. I am a traditions girl all the way. But please, let me know if there’s something you are dying to see! 🙂
Soo anyway, aside from all the Thanksgiving planning and Halloween festivities of the weekend, I also created this fun Sweet Potato Pie Dutch Baby!! I’m not sure if you guys know this, but over here, we kind of have a thing for Dutch Babies. So when the thought came to mind to create a sweet potato pie Dutch Baby I had to make it right away. Obviously, I knew it needed to be shared immediately.
I mean, this is just one of those recipes you NEED to be making from now through Thanksgiving, when sweet potatoes are basically everywhere.
I had some roasted sweet potatoes leftover in my fridge from an upcoming recipe you’ll be seeing soon. I was just going to make a soup, but then something sweet, buttery and doughy sounded really good! Thirty minutes later I had mom over and we were sharing one big Dutch Baby for our Saturday Brunch. It was perfection, and when I realized it was perfection I also realized I needed to make another one, photograph it, and share it with you all, ASAP. Yes, two Dutch Babies in one day.
The base of this fluffy pancake tastes just like a sweet potato pie, cinnamony, with a pinch of nutmeg and delicious sweet potato flavors. I used Bob’s Red Mill All-Purpose Flour to create the perfect light and airy Dutch Baby. Then I topped the pie off with a maple whipped cream, candied pecans, and a hefty drizzle of both maple syrup and browned butter.
One of my favorite things about Dutch Babies, or German Pancakes as some call them, is that they are truly one of the easiest things to prepare. Just add everything to a blender, blend away, and then pour into a skillet and bake. Literally as simple at that. Perfect for easy holiday entertaining…aka Thanksgiving breakfast! Yes, I am totally one of those people who needs Thanksgiving breakfast. Although my family eats Thanksgiving dinner at a more “normal” time, around seven or eight, a breakfast or brunch is still needed to hold us over. We need some energy before our annual hike to cut down our Christmas tree!
Point is, breakfast is needed!
PS. I’d say this is a pretty perfect way to kick off November, don’t you think?
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Sweet Potato Pie Dutch Baby.
By halfbakedharvest
Course: Dessert
Cuisine: American
Keyword: easy dessert, potato dutch baby
Ingredients
- 4 eggs
- 3/4 cups whole milk
- 2/3 cup Bob's Red Mill All-Purpose Flour
- 1/4 cup sweet potato puree see Note
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon kosher salt
- 4 tablespoons butter
- browned butter and maple syrup for serving
Whipped Cream
- 1 cup heavy cream
- 2-3 tablespoons maple syrup
Candied Pecan Streusel
- 4 tablespoons butter
- 1/2 cup pecans
- 3 tablespoons brown sugar
- 1 tablespoon Bob's Red Mill All-Purpose Flour
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
Instructions
-
Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10-12 inch cast iron skillet and place the skillet in the center of the oven.
-
While the skillet is heating, in a blender or food processor, combine the eggs, milk, flour, sweet potato, vanilla, cinnamon, nutmeg salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no large clumps of flour remain. Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
-
Meanwhile, make the cream. Using an electric mixer whip the cream in a large bowl until stiff peaks form, about 3 minutes. Add the maple syrup and mix until just combined. Keep in the fridge until ready to serve.
-
To make the Streusel. Melt the butter in a large skillet over medium heat. Add the pecans, brown sugar, flour, and cinnamon. Cook, stirring often until the pecans are golden and toasted, 5 minutes. Remove from the heat and stir in the vanilla.
-
Remove the Dutch Baby from the oven and serve with a dollop of whipped cream and a sprinkle of pecan streusel. If using, drizzle with brown butter. EAT.
Sooo, pie things for breakfast all month long? Yes, please!
{This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that keep Half Baked Harvest cooking!! }
normally i just stick to plain dutch babies with powdered sugar and lemon, but this sounds so cozy and perfect for fall! plus, that candied pecan streusel sounds like the best way to add a bit of crunch (:
Love this recipe, but I think I need a nice Staub pan like that before I attempt to make Dutch babies ?
Yeah! This sounds incredible! Using sweet potatoes in a dutch baby is genius!
Great recipe! Sounds delicious! Looking forward to the rest of your festive recipes!
Dutch babies have always intimidated me – every time I’ve edited the pancake feed and come across one, it’s been impossible not to drool and be in total awe of them – and this one is no exception. The fact that you whipped this beaut up in a blender is total motivation for me to try my hand at one – thanks Tieghan!
I never tried Dutch babies before but this recipe looks delicious. I should try next weekend. Thank you for the awesome recipe!
This looks delicious!
Dutch babies have been on my to do list for longer than I care to admit, and still I have shyed away from cooking them, simply because I don’t like pancakes and am afraid these will taste the same…
http://bloglairdutemps.blogspot.pt/
Ruth – I think they taste like a cross between a pancake and a crepe. We usually bake ours and cut them like a pizza and serve them with fresh berries and a sprinkle of powdered sugar or drizzle of agave nectar (or both!). The batter is not sweet by itself, but it forms a wonderful base for whatever toppings you want to add.
YES! This is right on and your families Dutch baby sounds delish! 🙂
Hey Ruth! These are like and extra airy pancake, kind of doughy. So pretty pancake like. Let me know if you have questions. Thank you! 🙂
I’ve never heard of Dutch babies! Very interesting. Thanks for the recipe!
Dutch babies are my favorite variation of pancake! This sweet potato pie one looks amazing! I honestly like sweet potato pie better than pumpkin pie!!!
https://www.searedandshameless.com
What a great idea for a Dutch baby Tieghan!! Such an awesome breakfast treat for around the holidays!
I love Dutch baby pancakes and the flavors in this one sounds so amazing. Especially the streusel!
This looks oh so good.
This Dutch baby is beautiful!! Love this recipe!
This looks divine!!
Dutch babies are our favorite weekend breakfast year round, but this one sounds extra special and perfect for the holidays. I tend to have canned pumpkin around more than baked sweet potatoes. Do you think I could sub 1/4 cup canned pumpkin for the 1/4 cup of sweet potato puree?
Hey Leah! Swapping in pumpkin works great! Let me know if you have any questions. Thank you!! 🙂
I’m trying the Dutch Baby with pumpkin tomorrow! I’ll let you know!
Usually, I do the traditional Dutch Baby, but this version should be awesome!
Okay, I did it! The instructions look long and complicated, but certainly are very easy! This Dutch baby is amazing! The plainer version is very light, and my hubby is always hungry way before lunchtime! This baby is not too sweet and filling! The sugared pecans are quite a yummy topping. The only thing I changed was I garnished with a bourbon whipped cream, leftover from Pecan pie. I’d add my photo, but I do t know how?
That is so amazing! I am so glad this turned out well for you! If you happen to have an instagram you could tag me on there and I would love to check it out!
I hope you love it! Yes, let me know how it turns out! Thank you!
Thank you, Thank you. We love plain Dutch baby, but this will be a welcome surprise for my family.
This is the best thing I’ve seen all day! Perfect for a weekend brunch this month and the sooner the better!
What a great use of cooked sweet potatoes. I always seem to cook one too many!
My goodness, YUM! Any recipe with sweet potato is good for me!
Love your post, and entire blog! 🙂
Keep up the great content.
XOXO Tia
http://www.Skinnyfit.me
I’ve never tried a Dutch baby before, but this is making me want to experiment. Looks so good!!
This is brilliant!!! Can’t wait to try this!!!
I can’t imagine a better start to November than this! That maple whipped cream is calling my name!
Can you substitute the all purpose flour for another kind…say coconut or almond?
Hey Stephanie, I am sorry I have never tried that so I really cannot say. If you feel comfortable experimenting, I say go for it! Let me know if you have questions,.
This is just brilliant! I’m drooling. Going to make it asap! xo
Yay! Hope you love it Donna, thanks so much!
Seriously beautiful! Wish this was my breakfast this morning
Thank you Matt!
Yes please, breakfast has never looked better! I’m obsessed with these flavors!
Woo! So happy you are loving these, Laura! Thank you!
Beautiful write-up they did! You have made a lot of 'hairy' jewellery (not the best word but you know what I mean!) and I love it – so fun and full of texture. ANd your daughter looks like a little fairy!
Thank you!
This Sweet Potato Pie Dutch Baby is for sure going to be my 2016 fall obsession. 😉
Perfect!! I hope you love this, thanks Jennifer!
This looks so good! I am so into sweet potato everything right now and this is just perfect. I just recently discovered Dutch Baby Pancakes! How have I gone so long without? haha. 🙂 p.s I love your photography and styling too. xx
I hope you love these Lynnette! And thank you so so much!
I have yet to try Dutch babies! The fact that you’ve added sweet potato pie filling in this recipe makes it even BETTER. 😀
I was waiting for a cool day here in Oahu in order to turn my oven on. Had my sweet potato already roasted! It was 72 degrees this morning so I went for it! Yum! We loved it! I will make this again for company and maybe on Christmas morning! I used coconut milk, fresh berries and a little maple syrup. November 19, 2017
Yum! Thank you Ellie!
Candied pecan streusel. Maple whipped cream. This dutch baby is just scrumptious! My whole family scarfed it down and clamored for more 2 days later.
Thats amazing! Thank you!