Ingredients
3/4 cup cubed peeled sweet potato 1 tablespoon water1/4 cup butter, cubed1/2 cup all-purpose flour1/4 cup grated Parmesan cheese, divided 2 tablespoons sugar2 teaspoons minced fresh tarragon or 3/4 teaspoon dried tarragon1 teaspoon kosher salt1/2 teaspoon pepper4 large eggs, room temperature1 cup 2% milk
Preparation
Preheat oven to 425°. Place sweet potato and water in a microwave-safe bowl; microwave, covered, on high until potato is tender, 3-4 minutes; drain.
Place butter in a 10-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly.
Meanwhile, in a large bowl, whisk flour, 2 tablespoon Parmesan, sugar, tarragon, kosher salt and pepper. Place eggs, milk and sweet potato in a blender; process until blended. Add flour mixture; pulse until combined. Pour into hot skillet. Bake until puffed and sides are golden brown and crisp, 20-25 minutes. Sprinkle with remaining 2 tablespoons Parmesan. Serve immediately.
