I’ve never been a big fan of, um, sweet sweet potato kugels, which are often prepared with things like canned pineapple, brown sugar, maple syrup, or even (shudder) marshmallows. (Seriously?? Marshmallows??)
So I was thrilled when a number of years ago, I found a recipe for something called “Savory Sweet Potato Kugel” in the paper:
Adapted from the Jerusalem Post, this recipe is admittedly a bit more of a potchke than, say, lukshen kugel or even potato kugel but, IMHO, well-worth the effort. (Please feel free to stop by and have a taste if you should find yourself near TRLEOOB* over Simchat Torah...)
- 2 to 2.5 kg sweet potatoes (i.e. batatot, for the Hebraically-oriented among you) - scrubbed and unpeeled
- Oil (I use canola)
- 5-6 large onions - chopped
- 1-2 cloves of garlic - chopped finely (the original recipe called for ground ginger instead)
- 4 eggs
- Bread crumbs
Put the unpeeled sweet potatoes in a pot and cover with water. Add a pinch of salt, and bring to a boil. Simmer for about half an hour or until tender. Drain and let cool.
While the sweet potatoes are cooking, sauté the onions in the oil. When they’re translucent, add the garlic, and continue sautéing until the onions are golden brown.
Peel sweet potatoes and mash using a potato masher. Add onion and garlic mixture, eggs, salt and pepper.
Place mixture in an oiled 9x13 pan. Smooth mixture and sprinkle bread crumbs on top. Bake at 350 degrees for 45-60 minutes.
*TRLEOOB=the real life equivalent of our blog