Sweet Potato Goat Cheese Popovers
If you're anything like me, then you get bored easily with making the same meal over and over. Believe me, I have my favorites (uh, taco night anyone?) but my recent dilemma with sweet potatoes was the perfect example of thinking outside the box.
I bought a few sweet potatoes that were on sale but like I said, I was bored of doing the same old thing. Baked sweet potatoes with cinnamon, sweet potato pie, sweet potato fries...yada, yada, yada. Part of me was like "ok, just throw them in the oven and you'll figure it out, maybe make some sort of sweet potato casserole or something." Fine, whatever. Pre-heat the oven to 400 and in they went.
Not 5 minutes later, I was scrolling on Pinterest and found this awesome recipe for sweet potato popovers - courtesy of eatnourishing.com (so THANK YOU and huge shoutout to the team over there for this awesome idea)! The recipe was easy and only called for a few ingredients and who doesn't want a soft, pillowy popover? YUM!
So, as you can probably guess from here, I used their recipe as inspiration and put my own little twist on it of course. I was rummaging through my spice shelf when I realized I hadn't yet opened my Ras El Hanout (North African spice blend). Shame on me...I know (don't worry, I hadn't bought it too long ago, so all is well here). I was sold on the idea of making popovers but I wanted to make them savory. I'm one of those people that can eat sweet potatoes both ways, sweet and savory are both wins in my book. So instead of the traditional recipe using cinnamon, and allspice, I used this smokey, sweet, spicy North African spice mix instead - something unexpected and unique. I also wanted to up the decadence level, so I threw in some goat cheese too. AND...because I had absolutely no idea where my arrowroot flour was (it's in some unlabeled plastic bag that probably got lost in the shelf on my pantry, even though I had recently organized it all...sigh...), I substituted tapioca flour instead (and they still turned out okay). :)
Readers, I'm always looking for more ideas of taking humble produce and making it shine. And though I think I score pretty high on the creativity level, I'm totally open for inspiration for you all and from experimenting too! I never claim to know it all and what's the fun in that?
Just a side note on these - most of the recipes I looked up for popovers claimed to fill the muffin tin only 3/4 of the way full, but from what I experienced (from my first batch), they didn't quite "pop over" enough, so on my second batch, I filled to the top and they did exactly that. Also, make sure you pre-heat your pan - this made all the difference! And don't forget to experiment with herbs and flavors you like! It would be delicious with Greek flavors like feta, chopped olives and oregano! Let me know what you think and post your comments below!
Sweet Potato Goat Cheese Popovers
Makes 12 popovers
Prep time: 45 minutes
Total time: 1 hour
1 large sweet potato, baked, cooled and flesh removed (bake at 400 degrees for 45 minutes)
1 cup almond milk
3 T. melted coconut oil plus a few tablespoons more for greasing the pan
1 cup tapioca flour
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp Ras El Hanout (North African spice blend) or any other herb mix
1/4 cup of crumbled goat cheese
Pre-heat oven to 375 degrees
Generously grease muffin tin (I mean, everywhere, even the top of the pan, where the popover with spill over to and you don't want it to stick) with coconut oil and place in oven while preheating
Dump all ingredients (except goat cheese) into food processor and process until batter is smooth
Pour batter into a bowl and mix in the goat cheese
Carefully remove the pre-heated muffin tin and pour the batter to just below the top
Bake for 50 minutes without opening the oven
After 50 minutes, open the oven and cut a small slit with a sharp knife on the top of each popover, allowing the inside to cook a bit more
Bake for 10 more minutes until golden brown
Let popovers cool for just a bit before taking out of the tin but they're best served warm