Candied Sweetpotato Dutch Baby

This light, bright, and fluffy dutch baby isn’t just fun to eat. It’s also just as fun and super easy to make! This has an earthy, nutty, subtly sweet flavor. Once baked, this beautiful treat is topped generously with diced sweetpotato that has been roasted with sticky maple syrup, earthy cinnamon, and rich vanilla extract. Serve this candied sweetpotato dutch baby with sliced fresh berries, and candied nuts. Finish it off with freshly whipped cream, a drizzle of maple syrup, and a dusting of powdered sugar. This is pure, nutritious and delicious comfort food, and promises to be the star of the brunch table! Maybe the lunch, dinner, and dessert table, too!

Prep Time20

Cook Time45

Total Time1 5

Servings: people

Calories: 660kcal

Ingredients

Dutch Baby

1 medium sweetpotato peeled and cut into 1/2-inch cubes
2 tbsp maple syrup
1 & 1/2 tsp cinnamon divided
1 & 1/2 tsp vanilla extract divided
3/4 tsp kosher salt divided
4 eggs brought to room temperature
1/2 cup oat milk brought to room temperature
1 tbsp coconut sugar
1 cup all purpose flour
1/4 tsp ground nutmeg
1/8 tsp ground cardamom
2 tbsp unsalted butter cut into eighths

Spiced Whipped Cream

1 cup heavy whipping cream
1 tbsp powdered sugar
1/2 tsp cinnamon
1/2 tsp vanilla bean paste

Candied Pecans

1 cup raw pecan halves
3 tbsp maple syrup
1 tsp vanilla extract
1/2 tbsp light brown sugar
1 tsp ground cinnamon
Pinch flaky salt for topping

For Topping and Serving

2 cups fresh berries (strawberries, blueberries, blackberries)
1/4 cup candied pecans roughly chopped
spiced whipped cream
powdered sugar
maple syrup

Instructions

Dutch Baby

Preheat oven to 375 F degrees. Toss sweetpotatoes with maple syrup, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract, and 1/2 teaspoon salt. Roast 25 minutes, tossing halfway through.
Increase oven temperature to 425 F degrees. While temperature increases, prepare batter. Add eggs, coconut sugar, oat milk, and 1 teaspoon vanilla extract to mixer. Mix on medium speed until combined, about 1 minute. Add flour, 1 teaspoon cinnamon, nutmeg, cardamom, and 1/4 teaspoon salt. Mix on medium speed until smooth and combined, 2-3 minutes.
Place butter sections in a 10-inch cast iron pan. Place pan in preheated oven for 5 minutes. Carefully remove and place on a flat surface. Pour batter into center of hot pan. Return to oven. Cook 18 minutes on lower rack. Be sure to remove any higher racks, as the dutch baby will rise significantly.
Top dutch oven with berries, candied pecans, whipped cream, powdered sugar, and serve with syrup.

Whipped Cream

Add heavy whipping cream, cinnamon, vanilla bean paste, and confectioners sugar to bowl of stand mixer or large bowl if using a hand mixer. Whip mixture on medium-high speed until stiff peaks form, 5-6 minutes, scraping the sides of the bowl as needed throughout. Transfer to a chilled bowl. Store whipped cream in the refrigerator for up to a week, reviving in the mixer again on low speed when necessary.

Candied Pecans

Preheat oven to 325 F degrees. Toss pecans, maple syrup, vanilla extract, brown sugar, and cinnamon in a bowl. Transfer to a parchment lined sheet pan in a single layer. Bake 27 minutes, tossing at the 15 minute mark. Remove pecans from oven and immediately sprinkle with flaky salt. Allow to cool and caramelize for 10 minutes. Break apart. Once completely cooled, store in an airtight container until ready to use.

Notes

Nutrition Facts

Candied Sweetpotato Dutch Baby

Amount per Serving

Calories

660

% Daily Value*

Fat

Saturated Fat

106

Trans Fat

0.2

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

197

Sodium

478

Potassium

431

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

7507

150

Vitamin C

Calcium

159

Iron

Net Carbohydrates

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition