If you’ve been searching for a cozy, deliciously comforting dish that will impress both family and guests, look no further than this Individual Sweet Potato Kugel Cups Recipe. These golden, crispy-edged cups are packed with the natural sweetness and vibrant color of sweet potatoes, elevated by a tender, custardy interior. The simplicity of the ingredients and the ease of preparation make this a fantastic choice for any occasion, from holiday gatherings to a special brunch. Once you try these, they might just become your new favorite way to enjoy sweet potatoes in a fun, bite-sized form.
Ingredients You’ll Need
Each of these simple ingredients plays a vital role in balancing the sweet potato’s natural flavor and creating that perfect kugel texture. Gathering these basics means you’re minutes away from a crowd-pleasing dish that’s as wholesome as it is tasty.
- Olive oil (1 tbsp, divided): Adds just enough richness and helps crisp up the edges without overpowering the sweet potatoes.
- Large eggs (3): Bind the shredded sweet potatoes together, creating a tender yet firm kugel.
- Sweet potatoes (2.5 lbs.): The star ingredient, providing natural sweetness, vibrant color, and nutrition.
- Sea salt (1/2 tsp): Brings out the flavors perfectly and balances the natural sweetness.
- Ground pepper (1/4 tsp): Adds a subtle depth and gentle heat to round out the flavor profile.
How to Make Individual Sweet Potato Kugel Cups Recipe
Step 1: Preheat and Prepare Your Muffin Tin
Start by preheating your oven to 425 degrees Fahrenheit. Drizzle about 1/4 teaspoon of olive oil into each section of a 12-cup muffin tin. Pop the tin into the oven as it heats up; this trick helps the kugel cups get a beautifully crisp bottom and edges when you bake them.
Step 2: Prepare the Sweet Potatoes
Peel your sweet potatoes, or if you prefer, give them a thorough scrub to keep some skin on for extra texture and nutrients. Cut the potatoes into long pieces, just right to fit your food processor feed chute, or get ready to shred by hand if you enjoy a little old-school action in the kitchen.
Step 3: Shred the Sweet Potatoes
Use a food processor with a shredding attachment for speed and consistency, or grab a box grater and go to town! You’ll want about 8 cups of shredded sweet potatoes. This shredding is crucial as it allows the kugel to cook evenly with a soft center and crisp edges.
Step 4: Mix the Ingredients
In a large mixing bowl, whisk the eggs with sea salt and pepper. Pour this mixture over the shredded sweet potatoes and stir until the eggs have coated every strand evenly—this ensures every bite will hold together perfectly.
Step 5: Fill and Bake the Muffin Tins
Carefully remove the hot muffin tin from the oven—watch out, it’ll be hot! Spoon the kugel mixture evenly into all 12 sections, filling them generously. Lower the oven temperature to 325 degrees Fahrenheit and bake for 1 hour and 10 minutes. This slow baking lets the kugel cups firm up and develop that irresistible golden crust.
Step 6: Cool and Serve
Once out of the oven, allow the kugel cups to cool just enough to handle without losing that tempting warmth. They are best enjoyed right away when they are crisp on the outside and softly tender on the inside.
How to Serve Individual Sweet Potato Kugel Cups Recipe
Garnishes
Top these kugel cups with a dollop of sour cream or a sprinkle of fresh herbs like chopped chives or parsley for a pop of color and fresh flavor. A drizzle of honey or a dusting of cinnamon can also enhance the natural sweetness and make them feel extra special.
Side Dishes
These little delights pair beautifully with roasted meats, a crisp green salad, or even a festive vegetable medley. Their subtly sweet and savory profile makes them a versatile companion at any meal.
Creative Ways to Present
Try serving these individual cups as elegant appetizers at your next dinner party. Arrange them on a wooden board surrounded by small bowls of dipping sauces like spicy mustard or creamy horseradish for a fun interactive experience. They also work wonders as part of a brunch buffet alongside eggs and smoked salmon.
Make Ahead and Storage
Storing Leftovers
You can keep any extra Individual Sweet Potato Kugel Cups Recipe in an airtight container in the refrigerator for up to five days. This makes it easy to enjoy this tasty treat throughout the week without any extra work.
Freezing
If you want to save them for even longer, these kugel cups freeze beautifully. Just wrap them well or store in a freezer-safe container, and they’ll keep for up to three months. Perfect for quick meals or unexpected guests!
Reheating
To reheat, place the kugel cups on a parchment-lined baking tray and warm in a 375-degree oven for about 15 minutes. This method helps bring back their crispiness while warming through evenly, better than a microwave could manage.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Absolutely! While sweet potatoes add natural sweetness and a vibrant color, regular potatoes will work as well and give you a more traditional kugel flavor if you prefer.
Are these kugel cups gluten-free?
Yes! This recipe contains no wheat or gluten ingredients, making it a wonderful option for those with gluten sensitivities or celiac disease.
Can I add other vegetables to the mixture?
Sure thing! Grated carrots, zucchini (squeezed dry), or even finely chopped onions can add extra flavor and nutrition—just be mindful of moisture which can affect the kugel’s texture.
What size muffin tin should I use?
Use a standard 12-cup muffin tin. This size is perfect for creating individual portions that bake evenly and hold their shape nicely.
How do I prevent the kugel cups from sticking to the muffin tin?
Preheating the muffin tin with olive oil inside is key—this helps create a non-stick surface so your kugel comes out beautifully crisp and intact. You can also lightly grease the pan again before filling if needed.
Final Thoughts
Making this Individual Sweet Potato Kugel Cups Recipe is a delightful way to enjoy a classic dish with a convenient and charming twist. Easy enough for a weeknight but elegant enough for company, these kugel cups are bound to become a staple in your recipe collection. Give them a try—you’ll love how they bring comfort and joy to your table in every perfect little bite.
PrintIndividual Sweet Potato Kugel Cups Recipe
These Individual Sweet Potato Kugel Cups are a deliciously crispy and tender side dish perfect for any holiday meal or family dinner. Made with shredded sweet potatoes, eggs, and simple seasonings, they are baked to golden perfection in muffin tins, creating convenient single-serving portions that are both flavorful and visually appealing.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Jewish
- Diet: Gluten Free
Ingredients
Ingredients
- 1 tbsp olive oil (divided)
- 3 large eggs
- 2.5 lbs sweet potato
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
Instructions
- Preheat oven: Preheat the oven to 425°F to ensure it reaches the right temperature for initially heating the muffin tin and starting the cooking process.
- Prepare muffin tin: Drizzle about 1/4 teaspoon olive oil into each section of a 12-cup muffin tin. Place the tin in the oven while it heats up to warm the oil and prevent sticking.
- Prepare sweet potatoes: Peel the sweet potatoes thoroughly, or scrub them well if you prefer to keep the skin. Cut the sweet potatoes into pieces that fit easily into the feed tube of your food processor or leave whole if shredding by hand.
- Grate sweet potatoes: Shred the sweet potatoes to yield approximately 8 cups. This shredding creates the texture needed for the kugel cups to hold together and cook evenly.
- Mix eggs and seasoning: In a large bowl, whisk together the three eggs, sea salt, and ground pepper until fully combined. Pour this mixture over the shredded sweet potatoes.
- Combine thoroughly: Mix the eggs and seasonings into the shredded sweet potatoes well, making sure to lift any eggs from the bottom to coat all potatoes evenly.
- Remove muffin tin carefully: Take the preheated muffin tin out of the oven carefully to avoid burns, ensuring the oil remains hot enough to reduce sticking.
- Fill muffin cups: Spoon the sweet potato kugel mixture evenly into all 12 muffin tin cups to ensure consistent baking.
- Bake at lower temperature: Return the filled muffin tin to the oven and reduce the temperature to 325°F. Bake for 1 hour and 10 minutes to cook the kugels through and develop a crispy exterior.
- Serve warm: Remove the kugel cups from the oven once done and serve immediately while warm to enjoy the best texture and flavor.
- Storage and reheating: Kugel cups can be made ahead and stored in an airtight container in the refrigerator for up to 5 days. To reheat and restore crispiness, place the kugels on a parchment-lined baking tray and bake in a 375°F preheated oven for 15 minutes.
Notes
- Using the preheated muffin tin with olive oil helps prevent sticking and encourages a crispy crust on the kugels.
- The baking time and temperature allow the sweet potatoes to cook thoroughly and achieve a golden-brown exterior.
- Shredding the sweet potatoes finely ensures even texture and binding with the eggs.
- You can prepare these kugel cups in advance and simply reheat for quick serving.
- For a variation, consider adding herbs or spices such as cinnamon, nutmeg, or fresh thyme to the mixture.
