Doesn’t this photo look like it belongs in the circus? I guess that’s fitting, because sometimes I feel like that’s where I belong with the antics I get into. Sandwiched between the bearded ladies and the juggling monkeys. Wheee! This weekend was full of Austin Food & Wine shenanigans (thanks KitchenAid for sending me!), lots of live music, and today I’m mingling with a celebrity chef. Stay tuned for posts about this meeting and the festival!
Anyhoo, one of the recipes that is consistently in my top viewed recipes is actually one of my early recipes for Sweet Potato Kugel. And until today this sucked, because the photos were horrible and even worse, really tiny because that’s all I could find after my blog was hacked back in December ’10. Whomp whomp, poor me. But I finally uploaded new photos today so hooray! While I was remaking my Sweet Potato Kugel, I thought how freaking adorable these would be in mini version. Because everything is better in mini, right? (Um, that’s not what she said.) Okay then! Here is all Jew need:
First, pre-heat the oven to 350 degrees F. Prep a muffin tin with 12 cupcake liners. 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.
In a separate bowl, whisk together eggs, melted butter, flour, salt, pepper and scallions until mixed well.
Add in potato mixture and combine. The mixture should be moist (ew) but not soggy.
Fill the cupcake lines evenly with the potato mixture.
Bake in pre-heated oven for 45-60 minutes until lightly browned on top and cooked though.
I topped mine with Chobani and more scallions!
Cuuute!!
Individual Sweet Potato Kugels
Ingredients
- 2 pounds sweet potatoes washed and peeled
- 1 large onion peeled
- 3 eggs
- 1/4 cup butter melted and cooled or margarine
- 5 Tablespoons all-purpose flour or matzo meal for Passover
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup scallions minced, plus more for topping
- Greek yogurt optional
Instructions
- First, pre-heat the oven to 350 degrees F. Prep a muffin tin with 12 cupcake liners.
- 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.
- In a separate bowl, whisk together eggs, melted butter, flour, salt, pepper and scallions until mixed well.
- Add in potato mixture and combine. The mixture should be moist (ew) but not soggy.
- Fill the cupcake lines evenly with the potato mixture.
- Bake in pre-heated oven for 45-60 minutes until lightly browned on top and cooked though.
- Top with Greek yogurt and more scallions!
You are too much!!!!!!!
Jew are too much!
Absolutely too cute. How great would they be for a Hanukkah party??? Easy finger food! Definitely not the relatives’ kugel…
Great idea for Hanukkah!
Would you do anything differently for a regular noodle kugel? I’m thinking mix same as I normally would, but then fill the cupcake liners and bake. Can’t see why it wouldn’t work just as well as your sweet potato ones. Any thoughts?
And these sweet potato ones? Um, yeah. Definitely making those.
That would totally work. Especially since the noodles are already cooked; potato kugel is a little trickier since the potatoes go in raw. I would just keep an eye on them as cook time may vary. Let me know how it goes!
Do you have to use paper liners or can you just cook in a cupcake / muffin tin?
You can try, but grease the pan well.
oi, been looking for a sweet potato kugel for a while (no success for a good one so far) love th idea to cupcake them!i
This one is more savory than sweet. Not sure what you are looking for in flavor! But you could totally make the recipe in a casserole dish instead of cupcakes.
Great looking recipe.
Can these be frozen?
Is the margarine the solid type? I believe the spreadable ones have water added. I was wondering about substitute refined coconut oil (no flavour) which is a solid.
Your thoughts.
Thanks, Gail! Since the butter is melted, any melted fat should work. They freeze great!
how can these be kosher for passover if one of the ingredients is flour? What can i use instead to make them kosher for passover?
I just meant it’s really easy to adapt! Switch out the flour for matzo meal.