{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!!

Sweet Potato Pie Dutch Baby | halfbakedharvest.com @hbharvest

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, soupstuffing, 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! 🙂

Sweet Potato Pie Dutch Baby | halfbakedharvest.com @hbharvestSweet Potato Pie Dutch Baby | halfbakedharvest.com @hbharvestSweet Potato Pie Dutch Baby | halfbakedharvest.com @hbharvest

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.

Sweet Potato Pie Dutch Baby | halfbakedharvest.com @hbharvest

Sweet Potato Pie Dutch Baby | halfbakedharvest.com @hbharvest

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?

Sweet Potato Pie Dutch Baby | halfbakedharvest.com @hbharvest

Sweet Potato Pie Dutch Baby.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories Per Serving: 511 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

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

Candied Pecan Streusel

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.

Sweet Potato Pie Dutch Baby | halfbakedharvest.com @hbharvest

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!! :) }

Sweet Potato Pie Dutch Baby | halfbakedharvest.com @hbharvest

Related PostsView All Breakfast

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    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.

  2. 5 stars
    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

  3. I have yet to try Dutch babies! The fact that you’ve added sweet potato pie filling in this recipe makes it even BETTER. 😀

See More Comments