Sweet potato kugel

A variation of this recipe appeared in Martha Rose Shulmam’s Recipes For Health column in the New York Times. Martha does an amazing job of transforming familiar, everyday ingredients and I a…

With no added sugar or starches, and an egg-free option, this kugel is a welcome healthy addition to the table.

Sweet Potato Kugel...try this with butternut squash?? Sub nut flour for matzoh meal.

This Southern-inspired sweet potato kugel has a sweet, crunchy pecan topping.

As far as we're concerned, these are the best potato kugels! JOY of KOSHER recommends them as cups for maximum crunch, but a casserole dish works well too.

Just like normal sweet potato kugel, but in a mini version. So cuter!

Boil egg noodles for 5-6 minutes and drain. While noodles are in the drainer, in the warm pot melt cream cheese. Add cottage cheese and drained noodles. Mix well. Mix in...

Mini Potato Kugel Cups, potato kugel, Jewish cooking, sweet potato kugel

This kosher recipe for dairy-free (pareve) potato kugel made with potatoes, onions, and eggs is a classic. It can be eaten with a meat or dairy meal.

I’ve looked at a number of sweet potato kugel recipes, and experimented with this one a few times until I was satisfied with it. The trick is to bake the kugel long enough so that the sweet potato softens properly without the top drying out and browning too much. I cover the kugel during the first 45 minutes of baking to prevent this. After you uncover it, it’s important to baste the top every 5 to 10 minutes with melted butter.