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Sweet Potato Dutch Baby with Maple Soaked Berries

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For the dutch baby:
  • 4 eggs

  • ¾ cup milk

  • ⅔ cup all purpose flour

  • ¼ cup mashed sweet potato (buy 1 small sweet potato)

  • 2 tsp vanilla extract

  • 1 tsp pumpkin pie spice (or cinnamon if you don’t have)

  • Pinch kosher salt

  • 2 T  melted butter

For the berries:
  • 1 ½ cups California Giant mixed berries - quartered strawberries, halved blackberries, whole blueberries

  • ½ cup maple syrup


  • Preheat oven and cast iron pan (or nonstick pan) to 450 degrees

  • Stab a small sweet potato with a fork and microwave on a plate for 10 minutes, or until soft throughout. Cut in half, scoop out the middle, and mash with a fork.  Set aside.

  • Blend all ingredients for the dutch baby for 20 seconds, turn off and scrape down the sides to ensure no flour or other ingredients stuck to the sides or bottom, then blend for 10 seconds more.

  • Remove preheated pan from oven, add 2 T butter to the pan and return to oven until all melted.

  • Once melted, remove the pan again and pour the batter into the pan and put back in oven.

  • Cook for 25 minutes - DO NOT open oven to check on it or it will cause the dutch baby to deflate!

  • While that is baking, combine berries and maple syrup and let soak.

  • It should be golden brown, crispy on the outsides, and crepe/thin pancake like inside.

  • Remove the dutch baby from the pan using a spatula and onto a serving platter. Spoon the maple soaked berries over top and cut to serve!

  • Want it to be less for breakfast, more for dessert? Try topping it with whipped cream or ice cream for a late night treat!

prep time
total time
CALORIESper serving
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10 minutes
40 minutes
Enter Now | Sweet. Sustainable. Style. | California Giant Berry Farms