Sweet Potato & Apple Kugel
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.
- 4 eggs
- salt, to taste
- 2 large sweet potatoes (2-pounds total), peeled and grated
- 2 slightly tart apples, like Gala or Braeburn, peeled, cored, and grated
- 1 tablespoon fresh lime juice
- 1 tablespoon mild honey or agave nectar
- 3 to 4 tablespoons melted unsalted butter, as needed
Preparation time 30mins
Cooking time 110mins
Adapted from cooking.nytimes.com
Heat the oven to 375°F. Butter a 2-quart baking dish
In a large mixing bowl, beat the eggs with salt to taste. Add the grated sweet potatoes and the apples. Pour the lime juice over the grated apples and sweet potatoes, then stir everything together.
In a small bowl, combine the honey and 2 tablespoons of the melted butter and stir together, then toss with the sweet potato mixture and combine well. Transfer the mixture to the prepared baking dish. Cover the dish tightly with foil and place in the oven. Bake 45 minutes.
Remove the foil and brush the top of the kugel with melted butter. Return to the oven and bake for another 15 to 20 minutes or longer, brushing every 5 minutes with butter. The kugel is ready when the edges are browned, the top is browned in spots and the mixture is set.
Remove from the heat and allow to cool for 10 to 15 minutes before serving
You can make this a day ahead and reheat in a medium oven