These sweet potato kugel cups are genius….made with just 3 ingredients plus salt and pepper, baked in muffin tins and the end result is a crispy outside, tender inside, incredibly delicious sweet kugel. Kosher for Passover and year round, this is about to become your favorite kugel of all times.
Mini sweet potato kugels for the Jewish holiday win! Imagine serving these beauties on Passover for part of your Seder, a weeknight meal or even as a simple breakfast….brilliant, I know! Individual sweet potato cups are also fabulous for Shabbat, Rosh Hashanah, Break Fast and your average Tuesday night. Everyone needs an easy and versatile recipe like this in their life!
Yes, I know, there are other stellar kugel recipes out there….even my own cauliflower kugel or sweet apple noodle kugel…and those are divine…but there’s something about a pre-portioned little kugel muffin that gets me, every time!
Looking for more Healthy Passover Recipes? Discover new and exciting ways to enjoy Kosher for Passover Recipes while maintaining a balanced diet with Vegetarian and Vegan Recipes for Passover.
Ingredients
We’re keeping these kugel cups super simple. More is not necessarily better in this case! Shredded sweet potatoes will shine like the superstars they are. Just enough eggs to moisten things up and hold them together. Perfect. Not into oil? Skip it, there’s only 1 tablespoon in the entire recipe anyhow, but just know that it’s powerful….that is how the exterior gets crispy..be in the know and then decide for yourself!
How to make them
Here’s the deal if you want a crispy outer edge for these kugels….drizzle ¼ teaspoon oil into the bottom of each muffin tin and place it into the oven while the oven preheats to 425. Now, get to work making the kugel batter.
Next, you’ll shred the sweet potatoes. You don’t need to peel them, but you definitely want to give them a good scrub. If you use a food processor and shredding blade, skip the peeling, if you’re grating by hand on a box grater, then I suggest peeling the skin off…it’ll be easier.
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. Drizzle remaining oil over the tops.
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.
Debra’s Pro Tips
- Make ahead: Bake completely. Store in an airtight container in the refrigerator for up to 5 days. Place on parchment lined baking sheet, uncovered, in a preheated 375 oven to heat through and re-crisp.
- You need just enough egg to moisten the sweet potatoes, it’s ok that the potatoes won’t be swimming in egg, but do distribute it evenly into the muffin cups.
Serving and Storage
- Cool completely before storing. You can remove kugel cups from the muffin tin and place on a wire rack to speed the process.
- Make sure the oil in the bottom of the tins is well distributed along the bottom and sides by giving the hot pan a careful tilt back and forth before filling with the batter.
- Kugels stored in an airtight container will last in the fridge for up to 5 days.
- You can freeze kugel in freezer safe containers for up to 3 months.
- Reheat kugel in a preheated 375 oven, uncovered. From the fridge, it will take about 20 minutes. From the freezer it will take about 45 minutes.
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📖 Recipe
Individual Sweet Potato Kugel Cups
Ingredients
- 1 tablespoon olive oil divided
- 3 large eggs
- 2.5 lbs. sweet potato
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
Instructions
- Preheat oven to 425
- 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. Tilt back and forth carefully so there is a bit of oil on bottom and sides of each tin.
- Spoon kugel mixture evenly into the 12 muffin tins. If you have any remaining oil, drizzle onto the tops of the kugel.
- Return to oven, set timer for 1 hour 10 minutes and turn temperature down to 325.
- 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 preheated oven for 15 minutes, until heated through and re-crisped.
Notes
Nutrition
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.
Jill W
So simple and so delicious!
Debra Klein
Thank you…glad the sweet potato kugel was a hit for you.
Susan
Can you use regular potatoes such as russet?
Debra Klein
Yes, you can make these kugel cups with regular potatoes…they will be a bit more watery than the sweet potatoes, but will still come out delicious!
Barbara
What do you do with the extra oil
Debra Klein
If I have any oil remaining after “greasing” the bottom of the tins with a bit, then I drizzle it over the tops of the kugels. Thanks for asking, I updated the instructions to reflect that point.