Description
These Cheesy Sweet Potato & Butternut Rosti Muffins are golden, savoury bites made with grated sweet potatoes, butternut squash, mozzarella, feta, garlic, sage, and thyme. Finished with a glossy honey-cranberry topping, extra feta, and fresh sage, they make a delicious appetiser, brunch dish, or festive side.
Ingredients
For the Rosti Muffins:
2 cups sweet potatoes, peeled and grated (300 g)
2 cups butternut squash, peeled and grated (300 g)
1 cup shredded mozzarella cheese (100 g)
1/2 cup crumbled feta cheese (75 g)
2 large eggs (100 g)
1/4 cup all-purpose flour (30 g)
2 tbsp olive oil (30 ml)
2 cloves garlic, minced (6 g)
1 tsp fresh sage, finely chopped (2 g)
1/2 tsp dried thyme (1 g)
1/2 tsp kosher salt (3 g)
1/4 tsp black pepper (0.5 g)
For the Cranberry Topping:
1/2 cup fresh or frozen cranberries (60 g)
2 tbsp honey (42 g)
1 tbsp water (15 ml)
1 tsp fresh lemon juice (5 ml)
1 tsp fresh sage, finely chopped (2 g)
For Serving:
1/4 cup crumbled feta cheese (40 g)
1 tbsp fresh sage leaves, finely chopped (2 g)
Instructions
1. Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with olive oil or line it with parchment muffin liners.
2. Place the grated sweet potatoes and butternut squash in a clean kitchen towel. Squeeze firmly to remove as much excess moisture as possible.
3. Transfer the grated vegetables to a large mixing bowl. Add the mozzarella, feta, eggs, flour, olive oil, minced garlic, chopped sage, dried thyme, salt, and black pepper. Mix thoroughly until evenly combined.
4. Divide the mixture evenly among the prepared muffin cups. Press each portion gently with the back of a spoon so the mixture holds its shape without becoming too compact.
5. Bake for 30–35 minutes, until the muffins are cooked through, golden around the edges, and crisp on top.
6. While the muffins bake, combine the cranberries, honey, water, and lemon juice in a small saucepan over medium-low heat. Cook for 5–8 minutes, stirring occasionally, until the cranberries soften and the mixture becomes glossy and slightly thickened.
7. Stir the chopped sage into the cranberry topping, then remove the saucepan from the heat.
8. Remove the muffin tin from the oven and let the rosti muffins rest for 5 minutes to help them firm up before removing.
9. Arrange the warm muffins on a serving platter. Sprinkle with the remaining crumbled feta and fresh sage.
10. Spoon a little honey-cranberry topping over each muffin and serve warm for the best combination of crisp edges, cheesy centres, and tangy cranberry flavour.
Notes
Squeeze the grated sweet potatoes and butternut squash thoroughly to remove excess moisture and help the muffins hold together. Use a consistent grating size so the vegetables cook evenly. Lightly grease each muffin cup or use parchment liners to make removing the muffins easier. Avoid pressing the mixture too firmly into the muffin cups so the edges can become crisp. Cook the cranberry topping over medium-low heat until glossy and slightly thickened. Let the muffins rest in the tin for five minutes before removing them. Add the cranberry topping shortly before serving to help preserve the crisp texture. Fresh and frozen cranberries both work well. Frozen cranberries can be added directly to the saucepan. Freshly grated butternut squash is recommended for the intended texture. If using frozen squash, thaw and drain it thoroughly first. You can bake the muffins ahead of time and refrigerate them once cooled. Reheat in the oven until warmed through. Store cooled muffins in an airtight container in the refrigerator for up to three days. Store leftover cranberry topping separately when possible. Mozzarella provides a mild, melty texture, while feta adds a salty, tangy flavour. Other melting cheeses can be used, although the flavour and texture will vary. Serve as a festive appetiser, brunch dish, or side with a green salad, roasted vegetables, or soup.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Modern European