Sweet Potato Pie Dutch Baby

• Vegetarian

• Produce

  • 1/4 cup Sweet potato puree

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 Butter and maple syrup
  • 2 tbsp Maple syrup

• Baking & Spices

  • 3 tbsp Brown sugar
  • 2 tsp Cinnamon
  • 3/4 cup Flour
  • 1/2 tsp Kosher salt
  • 1/4 tsp Nutmeg, freshly ground
  • 3 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 8 tbsp Butter
  • 1 cup Heavy cream
  • 3/4 cups Whole milk

Found on halfbakedharvest.com

Description

Directions

• 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.