Individual Sweet Potato Kugel Cups

5 from 3 votes

Individual Sweet Potato Kugel Cups

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.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Side Dish

Cuisine: Jewish Holiday

Diet: Gluten Free, Vegetarian

Servings:

Calories: 107kcal

Author: Debra Klein

Equipment

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

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