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sweet potato popovers

February 24, 2014 by predominantlypaleo 6 Comments

 

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!

ingredients:
  • 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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Filed Under: baked goods, dairy free, gluten free, grain free, nut free, paleo, sides, sugar free

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Comments

  1. Chantel says

    January 15, 2015 at 2:28 am

    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.

    Reply
    • predominantlypaleo says

      January 15, 2015 at 1:04 pm

      The milk and oil sub of your choice should be just fine!

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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