Kugel is a bit like a casserole, and it shows up at every Jewish holiday or at Shabbat dinners. It can be made either sweet or savory. Here I’m making a sweet Kugel using sweet potatoes, apples, dried mango, barberries, and spices. I hope you will enjoy it as much as we do.
5-6 medium sweet potatoes, peeled & grated
3 large Granny Smith apples, grated
1 cup dried barberries, cranberries, goji berries or raisins (if using barberries, make sure to soak in water for 15 minutes, then toss the water)
1 cup dried mango, chopped into bite size pieces
1 1/4 cup chickpea flour, matzo meal or oat flour
2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon dried ginger
2 teaspoon cardamom
1 cup apple juice, pineapple or pomegranate juice
3/4 cup raw slivered almonds
3/4 cup raw chopped pecans
2 tablespoon date syrup
1-Preheat oven at 375 degrees F
2-Grate the potatoes and squeeze out the excess water from the sweet potatoes. Put in a large bowl.
3-Add everything else to the bowl, except the toppings. Mix well, and it’s best to mix everything with hands.
4-Place everything in a 13×9 silicone pan and flatten firmly with your hands or the back of a spatula. This will help it to hold together.
5-Bake for 30-40 minutes.
6-While the Kugel is in the oven, mix the topping ingredients together.
7-Once the Kugel has cooked for 30-40 minutes, take it out of the oven, and sprinkle with the topping mixture and bake in the oven at 350 degrees for another 20 minutes. Let it cool completely before serving. Make sure to not overcook the Kugel. Enjoy.
12 thoughts on “Shayda’s Sweet Potato Kugel”
Hi Shayda! Thank you for this recipe. I have been looking for a sweet kugel without noodles. I will try!
What kind of sweet potatoes are you using? the orange ones or the Japanese Sweet Potato type? Thanks!
I’m using the Hannah sweet potatoes. I haven’t tried it with yams.
I made this recipe last night and it was delicious. I halved the recipe, crushed matzo for matzo meal, and opted not to do the topping. I used a 9″ square pan and gave it an extra 10 minutes in the oven. A wonderful side dish that brings back memories of what my mother used to make (only without the butter and cottage cheese). My halved recipe made 4 generous servings, 6 good sized servings. A keeper!! Thank you Shayda
You are so welcome
Are yams ok in this recipe, please? I’m so glad I found you and recipes thanks to chef AJ 🙂
I’ve never tried the yams but you are welcome to try it. Please let me know when do.
Can I use blended cooked red lentils for this recipe instead of the flour?
I’m sofas free …
You certainly can try, I’ve never tried it so I really couldn’t tell you.
The kugel sounds great. I am going to give it a try. I want to replace the dried mango but not sure w/. What’s a good replacement- what’s it used for and taste like in the kugel? I love seeing your SOS free Persian (and ashkenazic) dishes. Chag sameach and thanks.
You don’t really have to use the dried mango, I used it to give it some flavor and some sweetness. You can use raisins if you prefer.
This was absolutely delicious, but Oregon sweet potatoes must be much larger than California sweet potatoes because this recipe filled TWO 13″x9″ casserole dishes. I’m not really complaining because the kugel got better and better every day, and it was wonderful having so many leftovers. But listing a specific weight of sweet potatoes in the recipe might be more more helpful.
I’m so glad you enjoyed it. Thank you for your suggestion, I will definitely keep it mind. Thank you again