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Sweet Potato Dutch Baby with Praline Syrup

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
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    6 servings


  • 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


  • 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 to coat evenly.
  • Meanwhile, in a large bowl, whisk 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 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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