A Dutch baby is a puffy pancake. Over the years, they have gained popularity as an alternative to standard breakfast fare and as a stand-in for dinner rolls. In this recipe, boiled and mashed sweet potatoes lightly scent the Dutch baby—you can also substitute mashed roasted sweet potatoes. This would be excellent served alongside hearty beans, vegetable soup or cooked leafy greens.

Nicole A. Taylor
EatingWell.com, February 2021


Credit: Jerrelle Guy

Recipe Summary test

30 mins
55 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F.

  • Bring an inch or two of water to a boil in a saucepan fitted with a steamer basket. Add sweet potato; cover and steam until very soft, about 15 minutes. Transfer to a plate to cool for at least 5 minutes, then mash. You should have about ½ cup.

  • Meanwhile, whisk flour, salt, paprika and oregano together in a large bowl. Thoroughly whisk eggs, half-and-half and the mashed sweet potato in a medium bowl. Add the egg mixture to the flour mixture and stir to combine well.

  • Place butter in a large cast-iron or oven-safe stainless-steel skillet and place in the oven until the butter is melted, about 5 minutes. Carefully remove the hot skillet from the oven and pour in the batter. Bake until puffed and cooked through, 15 to 20 minutes. Serve immediately, drizzled with hot sauce, if desired.

Nutrition Facts

231 calories; fat 11g; cholesterol 203mg; sodium 418mg; carbohydrates 23g; dietary fiber 2g; protein 10g; sugars 2g; niacin equivalents 2mg; saturated fat 5g; vitamin a iu 4577IU.