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. Read the author's story behind this recipe: Pecans and Buttermilk in a Brooklyn Kitchen: My Food Journey from South to North

EatingWell.com, February 2021

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Credit: Jerrelle Guy

Recipe Summary test

active:
30 mins
total:
55 mins
Servings:
6

Nutrition Profile:

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This recipe is part of our series, Migration Meals: How African American Food Transformed the Taste of America. During the Great Migration, millions of African Americans left the South and settled in the rest of the United States, bringing rich culinary traditions with them—sweet potato pie, black-eyed peas, mac and cheese, barbecue and so much more.  

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F.

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  • 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

⅙ Dutch baby
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.
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