Crispy Sweet Potato Kugel Cups: Your New Favorite Easy & Healthy Kugel Recipe
These sweet potato kugel cups are an absolute game-changer. Crafted with just three simple ingredients—sweet potatoes, eggs, and a touch of olive oil—plus essential salt and pepper, these individual servings are baked to perfection in muffin tins. The result? A delightful kugel with an irresistibly crispy exterior, a tender, sweet interior, and incredible flavor. Perfect for Passover and delicious all year round, this recipe is poised to become your go-to kugel. It’s incredibly versatile, satisfying, and easy to prepare, making it ideal for any occasion.
Imagine serving these beautiful mini sweet potato kugels at your next gathering or simply as a nutritious addition to your weeknight meals. They are a definite win for any Jewish holiday, including Passover Seder, Rosh Hashanah, or Break Fast, offering a delightful and convenient individual portion. Their ease of preparation also makes them fantastic for a casual Shabbat meal or even a simple, hearty breakfast on your average Tuesday night. Everyone deserves an easy, healthy, and versatile recipe like this in their culinary repertoire!
While I adore many kugel recipes—including my own cauliflower kugel and sweet apple noodle kugel, which are truly divine—there’s something uniquely appealing about these pre-portioned sweet potato kugel muffins. Their individual size makes serving a breeze, and that perfect balance of crispy edges and a soft center hits the spot every single time. They’re a fantastic way to enjoy a classic dish with a modern twist, ensuring everyone gets a perfect bite.
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. These sweet potato kugel cups fit perfectly into a healthy, balanced, and delicious Passover menu!
Why You’ll Love These Sweet Potato Kugel Cups
Beyond being incredibly delicious, these sweet potato kugel cups offer a host of reasons to become your new kitchen favorite:
- Simplicity: With just three main ingredients, preparation is minimal, making it perfect for busy schedules.
- Crispy & Tender Texture: The method ensures a coveted crispy edge and a wonderfully soft, moist center.
- Naturally Sweet: Sweet potatoes provide a natural sweetness, often eliminating the need for added sugars.
- Portion Control: Baked in muffin tins, each kugel is perfectly portioned, great for meal planning or mindful eating.
- Versatility: Suitable for holidays, weeknight dinners, side dishes, or even a unique breakfast item.
- Diet-Friendly: Naturally gluten-free and easily adaptable to be oil-free, fitting various dietary needs.
- Make-Ahead Friendly: They store and reheat beautifully, making them ideal for meal prep.
Ingredients for Your Crispy Sweet Potato Kugel
We’re keeping these sweet potato kugel cups wonderfully simple, allowing the natural flavors to truly shine. In this case, less is definitely more, as shredded sweet potatoes take center stage as the superstars they are. Here’s a closer look at the minimal, yet mighty, ingredients:
- Sweet Potatoes (2.5 lbs): The foundation of our kugel. Opt for firm, unblemished sweet potatoes. Their natural sweetness intensifies when baked, creating a delightful contrast with the savory notes of salt and pepper. You’ll need about 8 cups once shredded.
- Large Eggs (3): These act as the essential binder, holding the shredded sweet potatoes together and adding a rich, moist texture. While it might not seem like a lot of egg for the volume of potatoes, it’s just enough to create the perfect consistency without making the kugel overly eggy.
- Olive Oil (1 tablespoon, divided): This small amount plays a crucial role! Drizzling a quarter teaspoon into each muffin tin before baking is the secret to achieving that coveted crispy, golden-brown exterior. If you prefer to skip oil for dietary reasons, you can, but be aware that the kugel cups won’t develop the same crispy crust. They’ll still be delicious, just softer.
- Sea Salt (½ teaspoon): Enhances the natural sweetness of the potatoes and balances the overall flavor. Feel free to adjust to your taste.
- Ground Pepper (¼ teaspoon): Adds a subtle hint of warmth and spice, complementing the sweet potato beautifully.
This minimalist approach ensures that the vibrant flavor and beautiful texture of the sweet potatoes are the true stars of the dish, making every bite incredibly satisfying.
How to Make Your Crispy Sweet Potato Kugel Cups
Achieving that glorious crispy outer edge on these kugel cups is easier than you think, and it starts even before you mix your ingredients. Follow these steps for perfect results:
- Preheat and Prepare the Muffin Tin: Start by preheating your oven to a high temperature of 425°F (220°C). This initial high heat is key for crispiness. While the oven preheats, drizzle ¼ teaspoon of olive oil into the bottom of each section of a 12-cup muffin tin. Place the oiled muffin tin directly into the preheating oven. This allows the oil to get hot, creating a sizzling surface for the kugel to cook on, much like frying.
- Prepare the Sweet Potatoes: Give your sweet potatoes a good scrub, especially if you plan to leave the skins on (which adds extra fiber and nutrients!). If you’re using a food processor with a shredding blade, you don’t need to peel them; just cut them into pieces that fit the feed tube. If you’re grating by hand using a box grater, peeling the skin off beforehand might make the process a bit easier and more consistent. Once shredded, you should have approximately 8 cups of sweet potato.
- Mix the Batter: In a large mixing bowl, whisk together the three large eggs with the sea salt and ground pepper until well combined and slightly frothy. This ensures the seasoning is evenly distributed.
- Combine and Coat: Add the shredded sweet potatoes to the egg mixture. Using your hands or a large spoon, mix everything thoroughly. Make sure to scrape the bottom of the bowl to bring up all the egg mixture, ensuring every strand of sweet potato is well coated. The potatoes won’t be “swimming” in egg, but they should be uniformly moistened.
Whisk together the eggs, salt, and pepper in a large bowl, ensuring they are light and frothy.
Add the shredded sweet potatoes to the bowl and mix very well, ensuring the egg mixture from the bottom thoroughly coats all the potato strands.
Carefully remove the hot, oiled muffin tin from the oven. Spoon the sweet potato mixture evenly into all 12 muffin cups. Don’t be shy about overfilling them slightly, as the batter will shrink considerably as it cooks. Make sure to scoop some of the liquid (egg mixture) from the bottom of the bowl into each cup for optimal binding.
Immediately return the filled muffin tin to the oven. As soon as you place it back, reduce the oven temperature to 325°F (160°C). Bake for 1 hour and 10 minutes. The high initial heat followed by a lower, longer bake ensures a crispy top and sides, while the center becomes perfectly tender and solid.
Once baked, remove the kugels from the oven. If desired, sprinkle with fresh chopped herbs like parsley or chives for an extra burst of color and flavor. Serve warm and enjoy these delicious individual sweet potato kugel cups!
Sweet Potato Kugel Variations
While this recipe is fantastic as is, don’t hesitate to experiment with these delicious variations to customize your sweet potato kugel cups:
- Sweet & Spicy: Add a pinch of cinnamon, nutmeg, or allspice to the batter for a warmer, sweeter profile. A tiny dash of cayenne pepper can provide a surprising kick.
- Savory Herb Infusion: Incorporate finely chopped rosemary, thyme, or sage into the sweet potato mixture. A minced garlic clove or a sprinkle of onion powder can also deepen the savory notes.
- Nutty Crunch: Mix in a handful of chopped pecans or walnuts for added texture and a rich, earthy flavor.
- Apple Twist: For an extra layer of sweetness and moisture, grate half an apple into the sweet potato mixture. This pairs beautifully with cinnamon.
- Cheesy Delight: A small amount of grated cheddar or Gruyere cheese can add a savory, gooey element (though this would make it non-Passover/non-Kosher for meat meals).
- Oil-Free Option: As mentioned, for an oil-free version, line your muffin tins with unbleached parchment paper liners. The exterior won’t be as crispy, but the kugel will still be wonderfully tender and flavorful.
Debra’s Pro Tips for Perfect Kugel
- Make Ahead Mastery: These kugel cups are fantastic for meal prep! Bake them completely according to the instructions. Once cooled, store them in an airtight container in the refrigerator for up to 5 days. To reheat and bring back that amazing crispiness, place them, uncovered, on a parchment-lined baking sheet in a preheated 375°F (190°C) oven until heated through and re-crisped (about 15-20 minutes).
- Sweet Potato Prep: Whether you peel your sweet potatoes is entirely your choice. Leaving the skins on adds valuable fiber, but be sure to give them a thorough scrub to remove any dirt. If you find scrubbing difficult, soaking the potatoes in cool water for a few minutes can help loosen stubborn dirt. For hand grating, peeling generally makes the process smoother.
- Egg Distribution is Key: It’s important that the shredded sweet potatoes are not “swimming” in egg, but rather just adequately moistened. The goal is enough egg to bind the mixture together without making it overly wet. Ensure you thoroughly mix from the bottom of the bowl to evenly distribute the egg mixture throughout all the sweet potato shreds before spooning into the muffin cups.
- Don’t Be Afraid to Overfill: As noted in the instructions, sweet potato mixture will shrink significantly during cooking. It’s perfectly fine, and even recommended, to slightly overfill the muffin cups to achieve nicely sized kugel cups.
Serving and Storage Tips
These individual sweet potato kugel cups are incredibly versatile. Here’s how to best serve, store, and reheat them to maintain their deliciousness:
- Serving Suggestions:
- As a Side Dish: They make an excellent side for roasted chicken, brisket, fish, or any holiday meal.
- For Breakfast/Brunch: Serve warm with a dollop of Greek yogurt or applesauce for a healthy and satisfying start to your day.
- Light Meal: Pair with a fresh green salad for a quick and nutritious lunch or light dinner.
- Holiday Platter: Their individual size makes them perfect for a festive spread, allowing guests to easily grab a portion.
- Cool Completely: Before storing, ensure the kugel cups are fully cooled. 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: Store cooled kugel cups in an airtight container in the fridge for up to 5 days. This makes them perfect for grab-and-go meals throughout the week.
- Freezing Kugel: For longer storage, freeze the kugel cups in freezer-safe containers or bags for up to 3 months. To prevent sticking, you might want to flash freeze them on a baking sheet before transferring them to a container.
- Reheating Instructions:
- From the Fridge: Reheat kugel in a preheated 375°F (190°C) oven, uncovered, for about 15-20 minutes, or until heated through and the exterior is re-crisped.
- From the Freezer: For frozen kugel, place them on a baking sheet in a preheated 375°F (190°C) oven, uncovered, for approximately 40-45 minutes, or until thoroughly heated and crispy. You can also microwave them first for a minute or two to thaw, then crisp in the oven.
Frequently Asked Questions (FAQs)
- Can I make these kugel cups dairy-free? Yes, absolutely! This recipe is naturally dairy-free, making it suitable for those with dairy allergies or for keeping kosher.
- Can I use a different type of potato? While sweet potatoes provide a unique sweetness and nutritional profile, you could experiment with white or gold potatoes. However, you might need to adjust seasoning, and the texture and flavor will be different from a traditional sweet potato kugel.
- What if I don’t have a food processor? No problem! You can shred the sweet potatoes by hand using a box grater. It might take a bit more time and effort, but the end result will be just as delicious. Just remember to peel them first for easier grating.
- My kugel cups aren’t getting crispy, what went wrong? The key to crispiness is the hot oiled muffin tin and the initial high oven temperature. Ensure your oven is fully preheated to 425°F (220°C) when you place the oiled tin in, and make sure the oil is shimmering hot before you add the mixture. Also, avoid overcrowding the muffin tin too much.
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📖 Recipe
Individual Sweet Potato Kugel Cups
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Equipment
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Muffin Pan
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Food Processor
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OXO Good Grips 11-Inch Balloon Whisk
Ingredients
- 1 tablespoon olive oil divided
- 3 large eggs
- 2.5 lbs. sweet potato
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
Instructions
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Preheat oven to 425°F (220°C).
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Drizzle ¼ teaspoon of olive oil into each section of a 12-cup muffin tin. Place the oiled muffin tin into the oven while it preheats. This allows the oil to get hot and helps create a crispy crust.
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Wash sweet potatoes thoroughly. Peel them if you prefer, or leave the skins on for extra fiber (ensure a good scrub). Cut the potatoes into pieces that fit the feed tube of your food processor, or leave whole if shredding by hand.
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Grate the sweet potatoes using a food processor or a box grater. You should end up with approximately 8 cups of shredded potatoes.
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In a large bowl, whisk the eggs together with salt and pepper until light and bubbly. Add the shredded sweet potatoes and mix very well, making sure to scrape from the bottom of the bowl to thoroughly coat all the potatoes with the egg mixture.
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Carefully remove the hot muffin tin from the oven using oven mitts.
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Spoon the kugel mixture evenly into the 12 muffin tins. Ensure each cup gets some of the liquid from the bottom of the bowl. It’s okay to overfill slightly, as the mixture will shrink as it cooks.
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Return the muffin tin to the oven. Immediately set a timer for 1 hour 10 minutes and reduce the oven temperature to 325°F (160°C).
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When the timer goes off, remove the kugel cups from the oven. Serve immediately while warm.
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To make ahead, allow kugel cups to cool completely. 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 15-20 minutes, or until heated through and re-crisped.
Notes
Make them oil-free: If you prefer to avoid oil, you can line the muffin tins with unbleached parchment paper liners. They won’t be as crispy on the outside, but they will still taste incredibly delicious and be a healthier option!
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.