RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Sweet-Potato Kugel - dairy, pareve
The ingredient list for this kugel recipe suggests the ingredient list for Rosh Hashanah honey cake. Walnuts or almonds would be more traditional than pecans. Karen Selwyn * * * * * * * 1/4 cup (1/2 stick) unsalted butter or non-dairy margarine additional butter or margarine for greasing the pan 4 cups peeled and grated uncooked sweet potatoes 1 1/2 cups lowfat milk or non-dairy creamer 2/3 cup honey 2/3 cup raisins or currants 1/2 cup finely chopped pecans 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon grated nutmeg (preferably freshly grated) 1/4 teaspoon ground cloves 3 eggs, well beaten finely chopped pecans for garnish (optional) Preheat the oven to 350 degrees. Lightly grease a 2-quart baking dish. Melt the butter or margarine in a saucepan sized to hold all the ingredients. Add all remaining ingredients except the eggs and the nuts for garnish. Cook over moderate heat, stirring frequently, until the mixture is thoroughly heated. Remove saucepan from heat. Add the beaten eggs in stages, beating the whole mixture well after each addition. Pour mixture into the prepared baking dish. Bake approximately 40 minutes until kugel is puffy and firm. If desired, sprinkle with additional nuts. Source: This has been in my files for decades without attribution
