Get ready to transform your ordinary side dish into an extraordinary culinary experience! These Individual Sweet Potato Kugels are not just a recipe; they're a delicious journey into traditional Jewish cuisine that will have your family and friends begging for seconds. Imagine crispy golden edges, a creamy interior, and a burst of sweet and savory flavors that dance on your palate - all packed into perfectly portioned individual servings that are as beautiful as they are delectable.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Jewish
Serves: 6 servings
Ingredients
- 2 large sweet potatoes
- 1 onion, grated
- 3 eggs
- 1/4 cup sugar
- 1/4 cup matzo meal
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 6-cup muffin tin thoroughly with butter or cooking spray to prevent sticking.
- Peel the sweet potatoes and grate them using a box grater or food processor. Place the grated sweet potatoes in a large mixing bowl.
- Grate the onion and add it to the sweet potatoes. Use a clean kitchen towel or cheesecloth to squeeze out excess moisture from the grated sweet potatoes and onions.
- In a separate bowl, whisk together the eggs, sugar, salt, and pepper until well combined.
- Add the matzo meal to the egg mixture and stir to create a smooth batter.
- Pour the egg mixture over the grated sweet potatoes and onions. Mix thoroughly to ensure even distribution of ingredients.
- Divide the sweet potato mixture evenly among the prepared muffin cups, filling each almost to the top.
- Bake in the preheated oven for 40-45 minutes, or until the tops are golden brown and crispy and a knife inserted in the center comes out clean.
- Remove from the oven and let the kugels cool in the pan for 5-10 minutes to help them set.
- Carefully run a knife around the edges of each kugel and gently remove them from the muffin tin.
- Serve warm as a side dish or appetizer. Can be garnished with fresh herbs or a dollop of sour cream if desired.
Tips
- Moisture is Key: Always squeeze out excess liquid from grated sweet potatoes and onions to ensure a crisp, not soggy, kugel.
- Use Fresh Ingredients: Choose firm, vibrant sweet potatoes for the best flavor and texture.
- Grease Well: A thoroughly greased muffin tin is crucial to prevent sticking and achieve those perfect crispy edges.
- Don't Overmix: Gently combine ingredients to keep the texture light and fluffy.
- Let Them Rest: Allow kugels to cool slightly in the pan to help them set and make removal easier.
- Serve Immediately: These kugels are best enjoyed warm, right out of the oven when they're at their crispiest and most flavorful.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 5g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 85mg
