Sweet Potato Kugel Recipe



  • Vegetable oil spray
  • 1 pound (about 2 medium) sweet potatoes
  • ½ pound (about 1 medium) baking potato
  • 1 medium carrot, finely grated
  • ½ cup golden raisins
  • 2 eggs
  • ¼ cup orange juice
  • 1 tbsp melted butter or vegetable oil
  • 1 tsp Bickford Cinnamon Flavor
  • ¼ tsp Bickford Nutmeg Flavor
  • 1 tsp salt
  • freshly ground black pepper
  • ½ cup whole wheat bread or matzoh meal


Heat oven to 350° F. Coat a 9-inch square baking pan with cooking spray.  Pare and finely grate sweet potatoes into a large bowl, pare and finely grate baking potato into smaller bowl. Taking a handful at a time, squeeze as much water as possible from the baking potato, then add to the sweet potatoes. Add carrot and raisins and mix until well combined.  In a small bowl, whisk together eggs, orange juice, oil, Bickford Cinnamon Flavor, Bickford Nutmeg Flavor, salt and pepper. Add to the potatoes and mix to blend well. Add the bread crumbs or matzoh meal until well combined.  Turn mixture into prepared baking pan. With the back of a spoon, press firmly to compact, then smooth and even the surface. Cover the pan with foil.  Bake in preheated oven 20 minutes, remove foil and continue baking until vegetables are tender and top is lightly browned, about 30 minutes. Cool on rack until lukewarm.  Cut kugel into 8 rectangles and serve while still warm. To save for later, cover snugly with foil and refrigerate overnight. Before serving, reheat in 350° oven until heated through, about 20 minutes.


Image Source: Flickr

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