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  • Recipe:

    Sweet Potato Popovers (Grain-free) Recipe

    Sweet Potato Popovers (Grain-free)
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    Warm sweet potato popovers from the oven are crisp on the outside and have a hollow, warm souffle-like inside. Made with arrowroot flour so they are gluten-free, the starch makes the outside get a slight crunch. Slather them up with some homemade cinnamon honey butter for extra goodness.

    Recipe Ingredients:

  • 1 medium sweet potato, baked, peeled and mashed (about 2/3 cup)
  • 4 pastured eggs
  • 1 cup milk (or coconut milk)
  • 3 tablespoons butter, melted (or coconut oil)
  • 1 cup arrowroot flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • Recipe Instructions:

    Preheat oven to 375 degrees. Generously (and I mean very generously, popovers are notorious for sticking) grease a popover pan or muffin tin and place it in the over while it is preheating. Alternately, you could cut squares of parchment paper to stuff into the tins.

    In a blender, combine all ingredients until smooth.

    Pour the liquidy batter into the muffin cups, filling no more than 2/3 cup full. It will sizzle as you pour it in since the pan is hot. Bake for 50 minute without opening the oven.

    After 50 minutes, open the oven and make a small slit with a very sharp knife into the top crust to allow steam to escape and cook the insides a bit more. Bake for about 10 minutes longer.

    Serve hot. Let sit in tins for 1-2 minutes and then remove from tins to keep them from getting soggy. Best served warm. If you allow to cool too much, your crust will steam and become chewy (still good, but not as good as crusty). Serve with lots of grass-fed butter. I like to mix some butter with honey and cinnamon to bring out the sweetness of the sweet potato, but not overpower it.

    Comments and Reviews

  • Deidre says:
    These look yummy. Do you think that I could use cooked butternut squash (just happen to have some). Reply
    • I don't see why not. Butternut squash isn't quite as starchy, but should still be fine. Let us know how they turn out! Reply
  • helay8403 says:
    I am planning on making these up for Thanksgiving dinner Could I make up the batter about an hour before or will it get too gummy? We live an hour from where we will be eating and want them to be fresh but don't want to use too many dishes or take up too much time and space. Or if I pop them in the oven to warm right before we eat would the crisp back up? Thanks for the help! Reply
    • I have not tried to mix the batter ahead of time, so I don't know how it would turn out. I would not try to reheat them. Popovers are always best fresh. Maybe you could mix all the dry ingredients together and also mix wet ingredients together and pack them. Then all you have to do is add the wet to dry and bake. Good luck! Reply
  • kmeirrac says:
    Can I use coconut flour, instead of arrowroot? Reply
    • No, sorry. Not for this recipe. It wouldn't work the same. I'm working on making a coconut flour version. Reply
  • Kari says:
    The middle came out a bit underdone, but still had great flavor! I totally missed the step about slitting the tops so next time they should be perfect. Reply
    • Yes. Slitting the top and cooking an extra few minutes if necessary is good. Remember, they will be souffle like so they are by no means dry like a muffin on the inside. Reply
  • liz says:
    hm, think a muffin tin will suffice? no popover pan here. muffin tin or cupcake tin may bake slightly bigger popovers, but will they be too big to cook properly!?? help. me so hungie. Reply
  • Have you tried this with pumpkin? I have some leftover from Thanksgiving, and would rather use that than bake up more sweet potato... Reply
    • I have not, but pumpkin should work just fine. It's flexible. Any starchy vegetable purée should sub. Reply
  • liz says:
    i'm making these again right now, for the second time. this time i added a little sage and some peccorino cheese, rather than the sweet version with cinnamon. holy toledo. they look beautiful. i can't wait to have the leftovers tomorrow morning with my eggies and sausage. you are a genius. thanks for the recipe! Reply
  • j. spezio says:
    do you have a gluten free recipe for oatmeal cookies? Reply
  • Gabrielle says:
    Would I be able to substitute Whole Wheat Flour for Arrowroot flour? Reply
  • Adriana says:
    Sounds delicious! Has anybody tried making these with tapioca starch? It's what I happen to have in my pantry at this time ... Reply
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