Sweet Potato Kugel
A comforting, naturally sweet, and golden-brown side dish that is a staple for festive Jewish holiday tables.
Ingredients
- •3 lbs sweet potatoes, peeled and grated
- •3 large eggs, lightly beaten
- •1/2 cup granulated sugar
- •1/2 cup neutral oil (such as canola or vegetable oil)
- •1/2 cup all-purpose flour
- •1 teaspoon ground cinnamon
- •1 teaspoon vanilla extract
- •1/2 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with a little oil.
- 2
In a large mixing bowl, combine the grated sweet potatoes, beaten eggs, sugar, oil, flour, cinnamon, vanilla extract, and salt.
- 3
Mix thoroughly until the sweet potatoes are evenly coated with the batter.
- 4
Transfer the mixture into the prepared baking dish and spread it out into an even layer.
- 5
Bake for 60 minutes, or until the top is golden brown and the center is set and firm to the touch.
- 6
Allow the kugel to cool for at least 15 minutes before slicing into squares to serve.
💡 Chef tips
- For a crunchier texture, sprinkle a mixture of brown sugar and crushed pecans over the top during the last 15 minutes of baking.
- This dish can be made a day in advance; simply store it covered in the refrigerator and reheat in the oven at 300°F until warmed through.
- If you prefer a smoother texture, you can boil and mash the sweet potatoes instead of grating them, though grating provides a more traditional, rustic bite.
✅ How it should turn out
The finished kugel should have a beautifully caramelized, golden-brown crust with a soft, moist, and tender interior that smells warmly of cinnamon and sweet potatoes.