Sweet Potato and Apple Kugel
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4eggs
- Salt to taste
- 2large sweet potatoes (1¾ to 2 pounds total), peeled and grated
- 2slightly tart apples, like Gala or Braeburn, peeled, cored and grated
- 1tablespoon fresh lime juice
- 1tablespoon mild honey or agave nectar
- 3 to 4tablespoons melted unsalted butter, as needed
Nutritional analysis per serving (8 servings)
144 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 4 grams protein; 274 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. Butter a 2-quart baking dish
- Step 2
In a large mixing bowl, beat the eggs with salt to taste (I suggest about ½ teaspoon). Add the grated sweet potatoes and the apples. Pour the lime juice over the grated apples and sweet potatoes, then stir everything together. Combine the honey and 2 tablespoons of the melted butter and stir together, then toss with the sweet potato mixture and combine well
- Step 3
Transfer the mixture to the prepared baking dish. Cover the dish tightly with foil and place in the oven. Bake 45 minutes. Remove the foil and brush the top of the kugel with melted butter. Return to the oven and bake for another 15 to 20 minutes or longer, brushing every 5 minutes with butter. The kugel is ready when the edges are browned, the top is browned in spots and the mixture is set. Remove from the heat and allow to cool for 10 to 15 minutes before serving
- Advance preparation: You can make this a day ahead and reheat in a medium oven
Private Notes
Comments
Easy to make. Everyone in my house found this to be very tasty. I did add a medium sized Bosc pear to the mixture as suggested by someone below (thanks). The pear helped the flavor profile. I didn't bother brushing with butter every five minutes. I thought that was a bit too much to ask. (I have no assistant chefs at home). I did bake it covered for 60 minutes. Will definitely make this again.
Made with Margarine and it didnt brown particularly well. Sprinkled with cinnamon and sugar and broiled for few minutes, after completely cooked thru. My oven required 60 min for half recipe in 9 inch cake pan. Needs seasoning however. Cinnamon, nutmeg and allspice were tasty additions (1/2 tsp, 1/4 tsp, 1/8 tsp respectively for half recipe). Next time I would increase spices even more to add depth of flavor.
Loved this! Awesome base for a noodle-free kugel. Added cubed pears to mine.
Added a pear, spices and scallions as recommended. I found the honey made it way too sweet. We all ate some but didn't want more. No one really liked the texture--too eggy, buttery and pasty. One guest suggested making patties with the leftovers and pan frying to a brown crispy exterior. A good idea. I formed the patties, we'll see if they get used. We have a family saying when food is so-so: "I like it, just not enough to eat it."
I followed the instructions to a T. Next time, and there will be a next time. There was too much butter. I would not baste it every 5 minutes after the initial 45. Perhaps every 10 because it did require more than 20 additional minutes to set and brown.
I made a few changes to this recipe, as per some of the previous comments. I added a grated bosc pear to the mix, plus a tbsp of ras el hanout, 4 minced small shallots, and swapped out the honey for silan (date syrup). It was a big hit! Will make it this way again for sure.
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