When fall arrives there are so many ways to get baking and that includes in the morning when you rise and shine! What's a better to celebrate the season than a Dutch Baby?

Pumpkins gets all the attention, but I don't sleep on sweet potatoes. You don’t need to wait until Thanksgiving and to enjoy this legume. This version of pancake was inspired by the southern sweet potato casserole, covered in marshmallows and sometimes pecans.

Not only is sweet potato a superfood, but the subtle, warm, sweet flavour lends itself to a lot of recipes outside of eating it as it is, especially when spices like xinnmat and nutmeg are involved.

Ingredients

3/4 cups whole wheat flour

3 eggs

2 tablespoons vanilla

2 teaspoons pumpkin pie spice

2 tablespoons coconut sugar

1/4 heaped cup sweet potato puree

Generous pinch of salt

3/4 cups heavy cream

1 melted tablespoon + 2 tablespoons butter

1/3 cup pecans

Marshmallows

Maple syrup

Instructions

In a blender, add all the ingredients except the marshallows, pecans, and 2 tablespoons of butter. Beat until smooth.

In a skillet, add 2 tablespoons of butter and melt over medium high heat. Pour in the batter evenly coating the skillet then sprinkle a few pecans and marshallows on top.

Place in a 350F oven and bake for 30 minutes. The eggs will help the pancake to puff up as it cooks, but this effect will deflate once it starts to cool — more of a visual aspect that won't compromise the taste! Drizzle and sprinkle with maple syrup, pecans and marshallows and serve hot.

Give it a try! German pancakes have crunchy exteriors and swift interiors and you can top them with whatever you like given the surface area. Explore other recipes here.