Popovers are a more versatile version of Yorkshire pudding, but instead of serving alongside a red meat entrée as is tradition, you can enjoy them with breakfast or brunch, as a dinner side, or stuffed with fruit for dessert. They’re a wonderful way to enjoy sweet potatoes while staying grain free, gluten free, and dairy free. Best of all, they’re easy to prepare.
Sweet potatoes are one of my favorite ingredients to use in Paleo cooking because they’re incredibly adaptable, naturally sweet, and full of nutrients. They’re an excellent source of fiber, vitamin A, and antioxidants, making them a nutritious addition to your meals. Their naturally creamy texture adds moisture and richness to these popovers without needing traditional flour or dairy products. Combined with almond flour, coconut flour, and eggs, they create a tender flavorful bite that’s both satisfying and delicious.
One of the things I love most about these Sweet Potato Popovers is how easily you can customize them. For a savory version, add fresh rosemary, garlic powder, and thyme. If you’re craving something sweeter, sprinkle with cinnamon and serve warm with almond butter or a drizzle of pure maple syrup. They’re also a wonderful addition to a holiday meal, especially during the fall when sweet potato recipes are always popular.
RELATED: Sweet Potato Biscuits
Whether you’re following a Paleo lifestyle or simply looking for a healthier alternative to traditional baked goods, these Sweet Potato Popovers are a fantastic choice. They’re simple enough for busy mornings but special enough to share with family and friends. With their beautiful golden color, soft texture, and delicious flavor, they might just become a new favorite in your kitchen this season!
TIPS:
- For the most lift: Use room-temperature eggs and a fully preheated oven.
- For a lighter texture: Blend the batter thoroughly to incorporate air.
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Sweet Potato Popovers
- Recipe by: Jess Case
- Serves: 6
- Meal: Breakfast
- Serves: 6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
1⁄2 cup cooked sweet potatoes, mashed
3 large eggs, brought to room temperature
1⁄4 cup almond flour
2 Tbsp. coconut flour
1⁄4 cup unsweetened almond milk
1 Tbsp. coconut oil, melted (plus more for greasing)
1⁄4 tsp. cinnamon
Directions
Preheat oven to 425°F. Grease a six-cup muffin tin with coconut oil or avocado oil.
In a mixing bowl, blend sweet potato, eggs, almond flour, coconut flour, almond milk, coconut oil, and cinnamon until smooth. Let batter rest 3-5 minutes to allow coconut flour to absorb the moisture.
Fill each muffin cup halfway to two-thirds full with batter. Bake 10 minutes. Reduce temperature to 375°F and bake another 15–25 minutes, until popovers are golden and set. Avoid opening oven during the first 20 minutes.
Let popovers rest 5 minutes before removing from muffin tin. Serve warm.
Related Recipe
Paleo Breakfast Sandwiches
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