Sweet Potato & Cottage Cheese Mini Kugels
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!
Equipment
- Cupcake Forms (2.5 inches - 6.3 centimeters circumference, see note)
- 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.
Note about cupcake forms: This recipe was tested with 2.5 inches - 6.3 centimeters circumference cupcake forms. You can use a different size, however serving quantity and/or baking time may change.