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.