Individual Sweet Potato Kugels
Prep time
Cook time
Total time
Just like normal sweet potato kugel, but in a mini version. So cuter!
Recipe type: Side Dish, Passover, Rosh Hashanah
Cuisine: Jewish
Serves: 12-15
  • 2 pounds sweet potatoes, washed and peeled
  • 1 large onion, peeled
  • 3 eggs
  • ¼ cup butter, melted and cooled or margarine
  • 5 Tablespoons all-purpose flour or matzo meal for Passover
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup scallions, minced, plus more for topping
  • Greek yogurt (optional)
  1. First, pre-heat the oven to 350 degrees F. Prep a muffin tin with 12 cupcake liners.
  2. Then, using a hand grater or food processor, grate the sweet potatoes and onion. Squeeze out excess water from onions and sweet potatoes using a paper towel and transfer to a bowl.
  3. In a separate bowl, whisk together eggs, melted butter, flour, salt, pepper and scallions until mixed well.
  4. Add in potato mixture and combine. The mixture should be moist (ew) but not soggy.
  5. Fill the cupcake lines evenly with the potato mixture.
  6. Bake in pre-heated oven for 45-60 minutes until lightly browned on top and cooked though.
  7. Top with Greek yogurt and more scallions!
Recipe by What Jew Wanna Eat at