Print

Individual Sweet Potato Kugel Cups Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 38 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Fill muffin cups: Spoon the sweet potato kugel mixture evenly into all 12 muffin tin cups to ensure consistent baking.
  9. 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.
  10. Serve warm: Remove the kugel cups from the oven once done and serve immediately while warm to enjoy the best texture and flavor.
  11. 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.

Find it online: https://justsosavory.com/individual-sweet-potato-kugel-cups-recipe/