Sweet Potato Popovers (Grain-free) Recipe
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.
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.