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Individual Sweet Potato Kugels

Amy Kritzer
Just like normal sweet potato kugel, but in a mini version. So cuter!
0 from 0 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Passover, Rosh Hashanah, Side Dish
Cuisine Jewish
Servings 12 -15


  • 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


  • 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!
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