NC Sweet Potato, Pecan & Cheddar Dutch Baby With Whipped Maple Cream
Sometimes called a German pancake, this oven-baked puffy American popover (sweet or savory) is great for breakfast, brunch or a light spring supper. Pairs well with a pile of bacon!
- 5 tablespoons butter, divided
- 3 large eggs
- ¾ cup milk
- ¾ cup self-rising flour
- ¼ teaspoon salt
- 2 teaspoons vanilla
- ½ teaspoon of cinnamon or apple pie spice
- 1 cup grated sweet potato
- 1 tablespoon light brown sugar
- 1 cup grated sharp cheddar cheese
- ½ cup chopped pecan pieces
- 1 can evaporated milk, chilled
- 1–2 tablespoons maple syrup
Preheat oven to 400 degrees.
Put 3 tablespoons of butter into 12" cast iron skillet; melt in oven about 3 minutes until starting to brown being careful not to burn.
Put remaining butter, eggs, milk, flour, salt, vanilla and spice into blender. Blend about 1 minute.
Toss grated sweet potato with sugar.
Remove skillet from oven. Swirl to make sure bottom of skillet is covered with butter. Pour egg mixture over the melted butter.
Scatter with the sugared sweet potato and cheese. Gently swirl with a fork to incorporate a bit into the batter. Scatter with pecan pieces and return to oven.
Bake for 25–30 minutes. (Be sure not to open oven to peek or your baby may “fall” before done.)
Serve immediately with syrup or whipped maple cream.
For whipped maple cream: In a deep bowl, whip milk into soft peaks. Swirl in syrup.