Sweet Potato Dutch Baby

November 8, 2018

Every once in a while I think of mornings in the different places I have lived. I push through the kitchen door to make coffee in my century-old Sherman Hill apartment in Des Moines. I walk out onto the porch to see the fog lifting around Grandfather Mountain in Boone as I head off to class.

I watch Mr. L walk to the bus stop by our D.C. high rise as a baby flutters in my belly. Or, I sit and warm up by the wood stove before school as my mother makes breakfast. These mornings exist in a line—little blurs and dots—that all together create the story of my life. I only remember a few of them, but each one was a step forward and moved me closer to where I am now. Closer to these people and the little life we share.

Just as the shadows are longer and the days are shorter, our mornings are changing too. The cold house lends itself to slowing down, hibernation, and the warmth and ritual of breakfast—and a little something sweet to start the day.

This Sweet Potato Dutch Baby is like a cross between a soufflé and French toast. It is very easy (whirl together in a blender, pour into a hot skillet, and bake), but has all the excitement of pancakes or French toast for the the kids.

Sweet Potato Dutch Baby Pancake

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 6 servings

Ingredients

4 eggs
3/4 cups whole milk
2/3 cup all-purpose flour
1/3 cup sweet potato puree (see Note, below)
2 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. freshly ground nutmeg
1/2 tsp. kosher salt
2 Tbsp. butter (for the skillet)
2 Tbsp. butter, melted (for the batter)
half pint of heavy cream
maple syrup
Optional toppings: pomegranate arils and toasted pepitas (pumpkin seeds)

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 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 maple syrup to taste and mix until just combined. Keep in the fridge until ready to serve.
Remove the Dutch Baby from the oven and serve with a dollop of whipped cream and sprinkle with pomegranate arils and toasted pepitas. Serve with maple syrup.
Note: To make the sweet potato puree, microwave a whole sweet potato by scrubbing the potato and pricking it all over with a fork. Place the potato on a microwave-safe plate and microwave 5 to 7 minutes or until fork tender. Cool, halve the potato and scoop out enough flash to equal 1/3 of a cup.

“Lost, yesterday, somewhere between sunrise and sunset, two golden hours, each set with sixty diamond minutes. No reward is offered for they are gone forever.”
– Horace Mann