Crispy on the outside, cheesy and tender inside, with sweet potato, spinach, feta, tart cranberries, and everything bagel seasoning.
Ingredients
- 2 medium sweet potatoes, peeled and grated
- 2 cups fresh spinach, finely chopped
- 1 cup shredded mozzarella cheese
- ½ cup crumbled feta cheese
- ⅓ cup dried cranberries, chopped
- 2 large eggs
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil, melted or 2 tbsp cooking oil
- 1½ tsp everything bagel seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp salt
- 2 tbsp chopped fresh parsley, optional
Instructions
- Preheat the oven: Heat oven to 400°F (200°C). Grease a 12-cup muffin tin generously with cooking spray or olive oil.
- Prepare the sweet potato: Grate the peeled sweet potatoes. Place them in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible. This helps the rosti cups become crispy.
- Prepare the spinach: Finely chop the spinach. If it is particularly wet, gently squeeze out excess moisture.
- Make the mixture: In a large bowl, combine sweet potato, spinach, mozzarella, feta, cranberries, eggs, Parmesan, olive oil, everything bagel seasoning, garlic powder, onion powder, pepper, and salt.
- Fill the muffin tin: Divide the mixture evenly between the 12 muffin cups. Press the mixture firmly against the bottom and slightly up the sides of each cup to create little rosti cups.
- Bake: Bake for 25–30 minutes, until the sweet potato edges are golden brown and crisp and the cheese is bubbling.
- Brown the tops: For extra color, broil for 1–2 minutes, watching carefully.
- Cool and remove: Let the muffin cups rest for 5–10 minutes before carefully removing them from the tin.
- Serve: Garnish with fresh parsley and a small sprinkle of feta or everything bagel seasoning.
Tips
- For crispier cups: Squeeze the grated sweet potato very well before mixing.
- For less sweetness: Reduce the dried cranberries to 2 tablespoons.
- For extra protein: Add 2–3 tablespoons of cottage cheese to the mixture.
- Make ahead: Bake, cool completely, refrigerate, and reheat in an oven or air fryer until hot and crisp.
- Freezer-friendly: Freeze cooled cups in a single layer, then transfer to a freezer container. Reheat directly from frozen until hot.
Nut Information
- Tree nuts: No
- Peanuts: No
- Naturally nut-free: Yes
- Dairy: Yes — mozzarella, feta, and Parmesan
- Eggs: Yes
- Gluten: The ingredients are naturally gluten-free, but check the label on everything bagel seasoning and dried cranberries if strict gluten avoidance is needed.
Q&A
Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it.
Q: Can I use another cheese?
Yes. Cheddar, Monterey Jack, or a mozzarella-cheddar blend work well.
Q: Can I leave out the cranberries?
Absolutely. You can replace them with chopped sun-dried tomatoes or simply omit them.
Q: Why are my rosti cups soft?
The most common reason is excess moisture from the sweet potatoes or spinach. Squeeze both ingredients well before mixing.
Q: Can I make these without eggs?
Eggs help bind the cups together. An egg-free binder can be used, but the texture may be more delicate.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 3–4 days.
Q: How do I reheat them?
Reheat at 375°F (190°C) for about 8–10 minutes, or in an air fryer until warmed through and crisp.
Q: Can I freeze them?
Yes. Freeze completely cooled cups for up to 2 months and reheat until hot.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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