Sweet Potato Kugel

By mahto

Ingredients

• Nonstick spray, for greasing
• Sweet potatoes 4 medium | 1,130 grams | 2 1/2 pounds
• Red onion 1 medium | 225 grams | 1/2 pound
• Extra virgin olive oil 50 grams | 1/4 cup
• Kosher salt 2 1/2 teaspoons
• Freshly ground black pepper, to taste 1/4 to 1/2 teaspoon
• Baking powder 1/2 teaspoon
• Baking soda 1/4 teaspoon
• Eggs 420 grams | 7 extra-large
• 1 cup of Nosh GF flour (1/2 cup brown, 1/4 each of white and tapioca)
• Green onions, chopped, for garnish 1 to 2 green onions
• Makes one 9-inch square kugel, or 8 to 10 ramekin-size kugels

Details

Servings 1
Adapted from workman.com

Preparation

Step 1

1. Preheat the oven to 350°F. Grease a 9-inch square baking dish or eight to ten ramekins with nonstick spray.

2. Peel the sweet potatoes and cut to fit a food processor chute. Using the grater attachment, grate all the sweet potatoes and the onion together. Transfer the mixture to a large bowl. Place half of the mixture back in the food processor, and using the cutting blade, finely grind the potato mixture. If grating by hand, half of the mixture should be coarse, and the other half fine. Combine the two mixtures in a large bowl. Add the oil and stir. Stir in the salt, pepper, baking powder, and baking soda. Stir in the eggs. Fold in the flour, making sure everything is well mixed.

3. Scoop into the prepared baking dish(es) and smooth the top. For a 9-inch dish, bake for 45 minutes, or until the top is golden and the edges are browned. For ramekins, bake for 25 minutes, until a knife inserted into the center comes out clean. Let cool slightly. Top with the freshly chopped green onions. Serve immediately.