Sweet Potato & Cottage Cheese Mini Kugels Recipe

Create Sweet Potato & Cottage Cheese Mini Kugels for a savory mini treat. Following the detailed recipe, sauté sweet potatoes, onions and earthy mushrooms. Blend the mixture with nutritious cottage cheese and almond flour, then bake for 20 minutes and your individual kugels are ready. A combination of wholesome and delicious in a mini package! It’s also Gluten Free and Kosher for Passover. Enjoy.

Sweet Potato & Cottage Cheese Mini Kugels

Kosher Create

Follow this detailed Sweet Potato & Cottage Cheese Mini Kugels recipe for a healthy and tasty mini treat. Blend sautéed sweet potatoes, onions and mushrooms with cottage cheese and almond flour. Bake in a cupcake form and your mini kugels are ready to serve. They’re Gluten Free, Kosher for Passover, nutritious and simply delicious!

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Appetizer, Breakfast, Snack

Cuisine European

Servings 12 Mini Kugels

Equipment

• Cupcake Forms
• Cupcake Paper Liners
• Baking Tray
• 1 Nonstick Frying Pan
• Food Processor (or grater)
• Electric Mixer

Ingredients

  

• 1 cup Onions (diced)
• 2 cups Button Mushrooms (cut into small cubes)
• 4 cups Sweet Potatoes (grated)
• 2 tbsp Olive Oil
• 1 Egg
• 1 cup Cottage Cheese
• 2 tbsp Blanched Almond Flour
• 1 tsp Baking Soda
• 1 tsp Salt (adjust to taste or health requirements)
• 1/4 tsp Ground Black Pepper
• 2 tbsp Sesame Seeds (for topping)

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  
• Line the cupcake forms with cupcake paper liners. Set aside.
• In a non-stick pan, sauté the diced onions in 1 tablespoon of olive oil until golden brown. Remove from the pan.
  
• In the same pan, sauté the diced mushrooms until golden. Remove from pan.
  
• Add 1 tablespoon of olive oil to the same pan and sauté the grated sweet potatoes until golden, stirring from time to time. Let cool.
  
• Beat the egg in an electric mixer until fluffy. Add the cottage cheese and mix well. Add the almond flour, baking soda, salt and ground black pepper.
• Gradually add the pre-prepared sweet potatoes, onions, and mushrooms. Blend well.
• Spoon the mixture into pre-prepared lined cupcake forms. The mixture should reach the top.
  
• Sprinkle sesame seeds on each muffin.
• Bake for 20 minutes or until golden.
• Serve warm.

Notes

Refrigerate unless consumed immediately.

Keyword Almond Flour, Baked, Cottage Cheese, Dairy Dish, Gluten Free, Healthier, Kosher, Mini Kugel, Mushrooms, Passover, Sweet Potato