Sweet Vegetable Kugel

By Bettye

Ingredients

• 3/4 cup chopped pecans
• 4 cups peeled and grated sweet potato (about 1 extra large)
• 3 cups peeled and grated carrots (about 4 large)
• 2 cups peeled and grated Gala apples (about 2 large)
• 1 cup matzo meal
• 1/2 cup margarine, melted
• 1/2 cup sugar
• 1 large egg, beaten
• 1 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Preparation

Step 1

1. Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool in pan on a wire rack 15 minutes or until completely cool. Reserve 3 Tbsp. pecans. Reduce oven temperature to 325°.
2. Stir together sweet potatoes, next 9 ingredients, and remaining pecans in a large bowl until blended; spoon mixture into 8 (8-oz.) lightly greased ramekins.
3. Bake, covered, at 325° for 45 minutes. Increase oven temperature to 350°; uncover and bake 15 minutes or until edges are golden brown. Top evenly with reserved toasted pecans.