Cast-Iron Spiced Sweet Potato Dutch Baby with Bourbon-Sorghum Drizzle & Toasted Pecans

Instructions

1. 1

   Set a well-seasoned 10-inch cast-iron skillet on the center rack of your oven and preheat the oven to 425°F (220°C). Letting the dry skillet heat alongside the oven is the secret to getting that dramatic, billowy rise and deeply browned crust.

   15 min

   Tip: Make sure your skillet is seasoned well so the pancake releases cleanly when sliced.

2. 2

   In a blender, combine 4 large eggs, 3/4 cup whole milk, 1/2 cup sweet potato purée, 3/4 cup all-purpose flour, 2 tbsp dark brown sugar, 1 tsp ground cinnamon, 1/4 tsp freshly grated nutmeg, 1/4 tsp ground ginger, 1 tsp pure vanilla extract, and 1/2 tsp kosher salt. Blend on high speed for 30 to 45 seconds until completely smooth and frothy. Let the batter rest at room temperature for 10 minutes while the oven finishes preheating so the flour starches can relax.

   5 min

   Tip: Room-temperature eggs and warm milk help the batter puff much higher than cold ingredients straight from the fridge.

3. 3

   Using heavy-duty oven mitts, carefully remove the screaming-hot skillet from the oven and set it on the stovetop. Immediately drop in 3 tbsp unsalted butter, swirling the pan gently as the butter melts, foams up, and turns lightly golden brown, coating the bottom and halfway up the inner sides.

   3 min

   Tip: Work quickly so the skillet does not lose its heat, but take care not to let the butter scorch.

4. 4

   Immediately pour the rested batter directly into the center of the sizzling brown butter. Transfer the skillet straight back into the oven and bake at 425°F for 20 to 22 minutes until the edges climb high above the rim, deep golden and crisp, while the center is puffed and set. Keep the oven door shut tight during baking to trap the steam.

   22 min

   Tip: Resist the urge to peek before minute 18; opening the door drops the oven temperature and can cause the pancake to collapse prematurely.

5. 5

   While the Dutch baby bakes, place a small dry saucepan or skillet over medium heat. Add 1/2 cup chopped pecans and toast, tossing frequently, for 3 to 4 minutes until fragrant and toasted. Tip the pecans onto a plate to stop the cooking.

   5 min

   Tip: Nuts can turn from toasted to burnt in thirty seconds, so stay right by the pan.

6. 6

   In the same small saucepan over medium-low heat, combine 1/3 cup pure sorghum syrup, the remaining 2 tbsp unsalted butter, and 1 tbsp bourbon. Warm gently for 2 to 3 minutes, swirling occasionally, until the butter melts and blends into a silky, warm glaze. Remove from heat and keep warm.

   4 min

   Tip: If you prefer an alcohol-free version, substitute a splash of fresh orange juice or sweet apple cider for the bourbon.

7. 7

   Pull the puffed Dutch baby from the oven and present it immediately at the table—it will begin its natural, gentle slump within moments, forming a golden bowl. Scatter the toasted pecans over the top, dust with 1 tbsp powdered sugar, drizzle liberally with the warm bourbon-sorghum syrup, and finish with 1/4 tsp flaky sea salt. Slice into wedges and serve piping hot.

   3 min

   Tip: Bring the whole skillet straight to the table on a trivet for that grand Sunday morning reveal.