Savory Sweet Potato Kugel

I’m a big fan of sweet potatoes but mostly prefer to go with a savory approach. I’ve always felt adding too much sweet made it taste like a dessert and not a side dish.

This kugel doesn’t taste like a regular potato kugel, it’s got a slight custardy thing going on as well as a bit of crispy onion flavor. It’s almost like a casserole and is a very nice change of pace from regular potato kugel. In addition, you don’t need to squeeze liquid out of the sweet potatoes, a great thing, in my opinion, and if using a food processor, it’s so easy it’s almost embarrassing. So, start with some nice looking sweet potatoes and peel them.

These were huge so I only needed two of them. Slice them and set aside, and while you’re at it, preheat your oven to 350 F.

Then get your onion peeled and chunk and toss into the food processor

With the “S” blade in, whirl the onion till nicely chopped.

Switch out the “S” blade with a shredding blade and take the sliced sweet potatoes and feed into the shredder right on top of the chopped onion. Put in a bowl.

Add your eggs, salt, flour and half the oil.

If you have a couple of pieces that didn’t shred right, pick them out since they will not cook properly. You can always toss ’em into a soup.

Then, using my trusty latex gloves, I happily squished the whole lot together.

Pour the other half of the oil into a baking dish (approximately 9 x 13) and heat in the preheated oven for about 5 minutes or till oil is hot. Carefully remove dish from oven and pour the kugel into pan (don’t burn yourself!!).

You see the flecks of onion. That’s good. They crisp up and smell like heaven. Bake for an hour or till top is crispy and brown. This cuts beautifully but you can also scoop out with a spoon like a casserole. Savory and sweet, a treat to eat.

Savory Sweet Potato Kugel

2 large sweet potatoes or 4 medium ones to equal 2 pounds, approximately a kilo, peeled and sliced to go into food processor for shredding (see pic above)
1 Large onion peeled and halved
4 eggs
1 rounded teaspoon of salt
1/2 a cup flour (or for Passover, 1/3 cup potato starch)
1/2 a cup of oil, divided

Preheat your oven to 350 F.

Take out a food processor (you absolutely can grate the sweet potato and onion by hand if need be) and using the “S” blade, chop the halved onion but not too fine, you want bits and flecks.

Next, leave the onion in the processor and switch out the “S” blade for a shredding one. Shred the sweet potatoes right onto the onion. Pour mixture into a large bowl.

Add the eggs, salt, flour and 1/4 cup of the oil to the mixture and using your hands (gloves are my choice) squish it all up into a fully mixed mass.

Take out a baking dish of 9 x 13 size and pour 1/4 cup of the oil into it. Place in the oven for about 3-5 minutes to heat. Carefully remove and pour the sweet potato mixture into the hot oil, don’t burn yourself. Pat evenly into pan and place back into oven. Bake for an hour or till top is browned and onion bits look crispy.