sweet potato popovers

popovers are definitely part of a glutenous culture and sort of tricky to reproduce from their white flour, dairy butter based origins.  these are pretty stinkin’ good with the a crispy outside and soft airy inside, with just a hint of sweet potato!

  • 4 free range eggs
  • 1/4 cup avocado oil
  • 1/2 large sweet potato mashed (3/4 cup)
  • 1 cup flax milk
  • 1 cup arrowroot flour
  • 1/2 teaspoon garlic salt
  1. preheat oven to 375
  2. whisk eggs, oil, and milk until well combined
  3. now add mashed sweet potato and arrowroot flour
  4. continue whisking until consistency is well blended, batter will be runny
  5. popovers tend to stick to the pan if it is not well greased so you can a) line the muffin tin with parchment (this is what i did) b) grease a muffin tin or popover tin very generously with coconut oil
  6. once tin is lined accordingly, pour batter 3/4 of the way full
  7. bake for 40 minutes, then pierce the top of each popover and bake for another 10 minutes (minimum) or until inside is cooked through
  8. the outside should be very crispy once baked and the inside light and airy and a little “eggy”

by predominantly paleo

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  1. Chantel says

    Can I sub in almond milk and a different kind of oil? I have Walnut, hazelnut, Coconut oil, and pistachio oil. Which oil would be best to use? Thank you.

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