Sweet Potato Kugel Recipes

savory sweet potato kugel

Make and share this savory sweet potato kugel recipe from Food.com.

Prep: 15min

Total: 1h30min

Yield: 6 serving(s)

Servings:

Nutrition Facts : calories 301, Fat 11.1, Saturated Fat 1.8, Cholesterol 70.5, Sodium 161.5, Carbohydrate 45.2, Fiber 6.4, Sugar 9.9, Protein 6

Ingredients:

  • 2 1/2 lbs sweet potatoes or 2 1/2 lbs yams, unpeeled,cut into 3 inch chunks
  • 4 tablespoons vegetable oil
  • 2 onions, chopped
  • 1/2 teaspoon ground ginger
  • salt and pepper
  • 2 eggs
  • 1/4 cup breadcrumbs

Instruction:

  1. preheat oven to 350.
  2. in saucepan boil potatoes, then lower to simmer for 30 minutes.
  3. drain and cool heat 3 tbsp oil in skillet, add onions, cook until slightly brown, about 15 minutes.
  4. peel potatoes and mash in large bowl.
  5. add oil and onions, ginger, salt, pepper.
  6. add eggs and mix well.
  7. pour into greased baking dish, top with breadcrumbs and drizzle with 1 tbsp oil bake 45 minutes, uncovered.

Thin Sweet Potato Kugel

We recommend thoroughly washing and scrubbing sweet potatoes before peeling to remove any dirt or grit.

Prep: 20min

Total: 55min

Yield: Makes 8 to 10 servings

Servings:

Nutrition Facts :

Ingredients:

  • 4 medium-size sweet potatoes (about 2 lb.), peeled
  • 1 medium onion, peeled
  • 2 large carrots, peeled
  • 2 tablespoons olive oil
  • 3 large eggs
  • 1 ¼ teaspoons salt
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon paprika
  • ¼ teaspoon ground thyme
  • ⅓ cup unsalted matzo meal

Instruction:

  1. Preheat oven to 425°. Grate sweet potato, onion, and carrot through large holes of a box grater; toss with lemon juice. Spread mixture onto layers of paper towels or a cloth towel. Roll up towel, starting at 1 short side. Squeeze towel to absorb excess liquid. Place sweet potato mixture in a large bowl.
  2. Brush olive oil on bottom and up sides of a 15- x 10-inch jelly-roll pan. Heat pan in 425° oven 5 minutes.
  3. Meanwhile, whisk together eggs and next 4 ingredients in a small bowl. Place matzo meal in a fine wire-mesh strainer. Rinse matzo meal under running water, shaking strainer gently until mixture forms a ball. Whisk into egg mixture.
  4. Stir egg mixture into sweet potato mixture until well combined. Carefully spoon sweet potato mixture into hot jelly-roll pan. Press mixture in an even layer, using a spatula.
  5. Bake at 425° for 30 to 35 minutes or until golden brown and crisp. Remove from oven to wire rack, and let cool 5 minutes. Cut into pieces before serving.
  6. Note: Thin Sweet Potato Kugel can be made ahead. Prepare as directed, and cover and chill up to 2 days.

Spiralized Sweet Potato Parsnip Kugel

Prep: 10min

Total: 70min

Yield:

Servings:

Nutrition Facts :

Ingredients:

  • 1 1/2 pounds sweet potatoes (2 medium, peeled and spiralized with Blade C)
  • 1 1/2 pounds parsnips (2 large, peeled and spiralized with Blade C)
  • 1 large Vidalia onion (peeled and spiralized with Blade C, or thinly sliced)
  • 6 eggs (beaten)
  • 2 teaspoons sea salt
  • 1/4 cup olive oil (plus more for greasing pan)
  • 1/3 cup coconut flour
  • 1/2 teaspoon baking powder

Instruction:

  1. Preheat the oven to 350 degrees F, and place a 10-inch cast-iron skillet inside.
  2. In a large mixing bowl, stir together the potatoes, parsnips, onion, eggs, salt and olive oil until well combined. Sprinkle in the coconut flour and baking powder and fold until just incorporated.
  3. Remove the pan from the oven, and brush it with olive oil. Add the potato mixture, smoothing it out so that it is as even as possible. Bake for 1 hour, or until the kugel is golden brown and crunchy on top and the center is tender.
  4. Cut into wedges and serve with Greek yogurt or apple sauce and chives.

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Nutrition Facts :

Prep:

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