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.
These look yummy. Do you think that I could use cooked butternut squash (just happen to have some).
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!
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!
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!
This batter can be mixed ahead of time! Refrigerate up to 3 days and use as needed. 🙂
Can I use coconut flour, instead of arrowroot?
No, sorry. Not for this recipe. It wouldn’t work the same. I’m working on making a coconut flour version.
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.
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.
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.
Not at all. The photo here is with a muffin tin. Sorry it took so long for me to respond.
Have you tried this with pumpkin? I have some leftover from Thanksgiving, and would rather use that than bake up more sweet potato…
I have not, but pumpkin should work just fine. It’s flexible. Any starchy vegetable purée should sub.
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!
do you have a gluten free recipe for oatmeal cookies?
Would I be able to substitute Whole Wheat Flour for Arrowroot flour?
The whole idea is to avoid wheat, so no.
Sounds delicious!
Has anybody tried making these with tapioca starch? It’s what I happen to have in my pantry at this time …
I find that tapioca starch and arrowroot tend to substitute for one another pretty well.