These incredibly flavorful sweet potato kugel cups are a truly ingenious creation. Crafted with just three essential ingredients – sweet potatoes, eggs, and a touch of oil – along with a simple seasoning of salt and pepper, they bake up beautifully in muffin tins. The result is a delightful culinary experience: a perfectly crispy exterior gives way to a tender, moist interior, culminating in an irresistibly delicious kugel that will quickly become a household favorite. Naturally kosher for Passover and perfect for enjoyment year-round, these individual sweet potato kugels offer both convenience and unparalleled taste.
Why You’ll Love These Individual Sweet Potato Kugel Cups
Imagine the ease and elegance of serving these golden-hued, perfectly portioned sweet potato kugels at your next gathering or simply as a wholesome addition to your weekly meals. These mini sweet potato kugels are a triumph for any Jewish holiday, making them an ideal component for your Passover Seder, a delightful side for Shabbat dinner, a festive offering for Rosh Hashanah, or even a comforting dish for your Break Fast. But their appeal isn’t limited to special occasions; they are equally fantastic for an average Tuesday night, proving that everyone needs an easy, versatile, and incredibly satisfying recipe like this in their life.
While I cherish other stellar kugel recipes, like my cauliflower kugel or sweet apple noodle kugel, which are undeniably divine, there’s something uniquely captivating about a pre-portioned, individual kugel muffin. They offer a no-fuss presentation, excellent portion control, and a delightful crispiness on every edge, making them a consistent crowd-pleaser.
The Nutritional Power of Sweet Potatoes
Beyond their incredible taste, sweet potatoes are a powerhouse of nutrition, making these kugel cups not just delicious but also a healthy choice. These vibrant root vegetables are rich in beta-carotene, an antioxidant that converts to Vitamin A in the body, essential for vision, immune function, and skin health. They are also an excellent source of Vitamin C, Manganese, and several B vitamins. Furthermore, sweet potatoes provide a good amount of dietary fiber, which aids in digestion, helps maintain healthy blood sugar levels, and contributes to a feeling of fullness. Their natural sweetness means you often need less added sugar, making them a fantastic base for naturally wholesome dishes like this kugel. Embracing sweet potatoes in your diet is a simple yet effective way to boost your nutrient intake and enjoy delicious, vibrant meals.
Looking for more Healthy Passover Recipes? Explore exciting and nutritious ways to celebrate while maintaining a balanced diet with Vegetarian and Vegan Recipes for Passover.
Simple Ingredients for Remarkable Flavor
One of the beauties of these kugel cups lies in their simplicity. We’re keeping the ingredient list short and sweet, allowing the natural flavors of the sweet potatoes to truly shine. You’ll be amazed at the depth of flavor created with so few components.
- Sweet Potatoes: The star of the show. Their natural sweetness and vibrant color make them perfect for a kugel. Opt for firm, unblemished sweet potatoes.
- Large Eggs: These act as the binder, holding the shredded sweet potatoes together and contributing to the kugel’s tender texture. Just enough to moisten without making it eggy.
- Olive Oil: A crucial ingredient for achieving that coveted crispy exterior. A small amount, strategically used, makes all the difference. While you can skip it for an oil-free version, know that a little oil is the secret to a golden, crunchy crust.
- Salt and Pepper: Essential seasonings to enhance the natural sweetness of the potatoes and round out the flavor profile. Adjust to your taste.
This minimalist approach ensures that each bite of kugel delivers pure, unadulterated sweet potato goodness. It’s a testament to the idea that sometimes, less truly is more, especially when your core ingredients are of high quality.
Crafting Your Crispy Sweet Potato Kugel Cups: A Step-by-Step Guide
Achieving that perfectly crispy outer edge on your sweet potato kugel cups is easier than you think and it starts with a little trick. Follow these steps for kugel perfection:
- **Preheat Your Oven & Prepare Muffin Tin:** Begin by preheating your oven to a robust 425°F (220°C). This initial high heat is key to kickstarting the browning and crisping process. As the oven heats, drizzle about ¼ teaspoon of olive oil into the bottom of each section of your muffin tin. Place the oiled muffin tin into the preheating oven. This preheats the oil, creating an instant sizzle when the batter is added, leading to an incredibly crispy base and sides.
- **Prepare the Sweet Potatoes:** While the oven and muffin tin are heating, prepare your sweet potatoes. Give them a good scrub under running water. Whether you peel them or not is entirely up to you. Leaving the skins on adds extra fiber and nutrients, and is often easier, especially if using a food processor. If you’re grating by hand with a box grater, you might find it easier to peel them first. If using a food processor with a shredding blade, simply cut the sweet potatoes into pieces that fit the feed tube. You’ll need about 2.5 lbs of sweet potatoes, yielding roughly 8 cups once shredded.
- **Combine Wet Ingredients:** In a large mixing bowl, whisk together the eggs, sea salt, and ground pepper until well combined and slightly frothy. This ensures the seasonings are evenly distributed.
- **Mix in Sweet Potatoes:** Add the shredded sweet potatoes to the bowl with the egg mixture. Using your hands or a large spoon, mix thoroughly, making sure to scrape from the bottom of the bowl to bring up all the egg mixture. You want every strand of sweet potato to be coated. Don’t worry if the potatoes aren’t “swimming” in egg; just enough egg is perfect to bind them.
- **Fill the Muffin Tins:** Carefully remove the hot, oiled muffin tin from the oven. Evenly spoon the sweet potato mixture into each muffin cup. It’s okay, and even recommended, to slightly overfill the cups, as the kugel will shrink as it cooks. Make sure to scoop some of the liquid from the bottom of the bowl into each cup, as this liquid contributes to the binding and crisping.
- **Bake to Perfection:** Place the filled muffin tin back into the preheated 425°F (220°C) oven. Immediately reduce the oven temperature to 325°F (160°C). Bake for 1 hour and 10 minutes. The kugel cups will develop golden, crispy tops, and their centers will firm up beautifully.
- **Serve Warm:** Once baked, remove the kugel cups from the oven. Let them cool in the tin for a few minutes before carefully removing them. Sprinkle with fresh herbs like chives or parsley, if desired, and serve warm.
Whisk together the eggs, salt and pepper in a large bowl.
Add the shredded sweet potatoes and mix well, bringing up the egg mixture from the bottom.
Carefully remove oiled muffin tin from the oven and spoon sweet potato mixture evenly into the tins. Be sure to grab some of the liquid from the bottom of the bowl into each one. Batter will shrink as it cooks, so it is OK to overfill.
Place in preheated 425 oven and immediately turn the oven down to 325. Bake for 1 hour 10 minutes. Tops will crisp up a bit and you want the center to be solid.
Sprinkle with fresh herbs, if desired and serve warm.
Pro Tips for Perfect Kugel Cups
- Make Ahead Magic: These kugel cups are fantastic for meal prepping! You can bake them completely, allow them to cool, and then store them in an airtight container in the refrigerator for up to 5 days. When you’re ready to enjoy, simply place them on a parchment-lined baking sheet, uncovered, into a preheated 375°F (190°C) oven. Heat them through for about 15-20 minutes, or until warmed and re-crisped to perfection. This makes them ideal for busy weeknights or holiday entertaining.
- Egg Distribution is Key: While the sweet potatoes won’t be “swimming” in egg mixture, it’s crucial that the shredded potatoes are thoroughly and evenly coated. This ensures that each kugel cup holds its shape and has a consistent texture. Spend an extra minute or two mixing to scrape up all the egg from the bottom of the bowl and distribute it well.
- To Peel or Not to Peel: The decision to peel your sweet potatoes is purely a matter of preference. Sweet potato skins are packed with beneficial fiber and nutrients. If you opt to leave them on, make sure to scrub the potatoes exceptionally well to remove any dirt. A handy trick is to soak them in cool water for a few minutes before scrubbing, which often makes the task easier. If you prefer a smoother texture or are grating by hand, peeling can be more convenient.
- Oil-Free Option: For those seeking an oil-free alternative, you can line your muffin tins with unbleached parchment paper liners. While this method won’t yield the same level of exterior crispiness, the kugel cups will still be wonderfully tender and flavorful inside.
Serving Suggestions & Storage Tips
These sweet potato kugel cups are incredibly versatile and can be served in many ways, from a holiday side dish to a simple snack. Here’s how to best enjoy and store them:
- Serving Ideas:
- Holiday Feasts: They are a perfect, elegant side for Passover Seders, Rosh Hashanah dinners, or any festive Jewish holiday meal. Their individual portions make serving a breeze.
- Weeknight Dinners: Pair them with roasted chicken, fish, or a hearty vegetarian main course for a balanced and delicious meal.
- Breakfast/Brunch: Enjoy them as a sweet and savory breakfast item alongside eggs, a frittata, or fresh fruit.
- Snack: A warm kugel cup makes for a satisfying and nutritious snack any time of day.
- Garnish: A sprinkle of fresh herbs like chopped parsley or chives, or a light drizzle of maple syrup (for a sweeter profile) can elevate their presentation and flavor.
- Cool Completely for Best Storage: Before storing, it’s essential to let the kugel cups cool down entirely. You can remove them from the muffin tin and place them on a wire rack to speed up the cooling process and prevent them from becoming soggy.
- Refrigerator Storage: Once completely cooled, store the kugel cups in an airtight container in the refrigerator. They will remain fresh and delicious for up to 5 days.
- Freezing for Longer Term: For extended storage, kugel cups freeze exceptionally well. Place cooled kugel cups in freezer-safe containers or heavy-duty freezer bags. They can be frozen for up to 3 months. To prevent sticking, you can place parchment paper between layers if stacking.
- Reheating Instructions:
- From the Fridge: Place kugel cups on a parchment-lined baking sheet, uncovered, in a preheated 375°F (190°C) oven. Reheat for approximately 20 minutes, or until they are warmed through and the exterior has re-crisped.
- From the Freezer: Transfer frozen kugel cups directly to a parchment-lined baking sheet. Reheat, uncovered, in a preheated 375°F (190°C) oven for about 45 minutes, or until thoroughly heated and crispy.
Did you know commenting and rating recipes is one of the best ways to support your favorite food bloggers? If you made this recipe, please consider a five star rating below and leave a comment. Also, please share your photos on Instagramby tagging me @dkhealthcoach and using the hashtag #debraklein
📖 Recipe
Individual Sweet Potato Kugel Cups
Author: Debra Klein
Rate this Recipe
Pin Recipe
Equipment
- Muffin Pan
- Food Processor
- OXO Good Grips 11-Inch Balloon Whisk
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- Drizzle ¼ teaspoon olive oil into each section of a muffin tin. Place in oven while it heats up.
- Peel potatoes, or scrub really well. Cut into long pieces that will fit in the feed of your food processor, or if shredding by hand, leave potatoes whole.
- Grate sweet potatoes. You will have about 8 cups shredded potatoes.
- In a large bowl, whisk eggs together with salt and pepper. Pour on shredded sweet potatoes and mix well, bringing up any eggs from the bottom of the bowl to thoroughly coat potatoes.
- Carefully remove hot muffin tin from oven.
- Spoon kugel mixture evenly into the 12 muffin tins.
- Return to oven, set timer for 1 hour 10 minutes and turn temperature down to 325°F (160°C).
- When timer goes off, remove kugels from oven. Serve immediately, while warm.
- Make ahead and store in the refrigerator in an airtight container for up to 5 days. Reheat on a parchment-lined baking tray in a 375°F (190°C) preheated oven for 15 minutes, until heated through and re-crisped.
Notes
Peeling potatoes: Totally your choice. There is extra fiber in the potato peels, so I often leave the skins on. Be sure to scrub well if you’re not peeling. Often I will soak potatoes in cool water to make this task easier.
Make them oil-free: Line muffin tins with unbleached parchment paper liners. They won’t be as crispy on the outside, but they will still taste delicious!
Nutrition
Carbohydrates: 19g
Protein: 3g
Fat: 2g
Saturated Fat: 1g
Polyunsaturated Fat: 0.3g
Monounsaturated Fat: 1g
Trans Fat: 0.004g
Cholesterol: 41mg
Sodium: 165mg
Potassium: 334mg
Fiber: 3g
Sugar: 4g
Vitamin A: 13466IU
Vitamin C: 2mg
Calcium: 35mg
Iron: 1mg
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Did you make this recipe?
Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!