Sweet Potato Kugel

A kugel is a sweet or savoury baked pudding made with noodles or potatoes. It is a staple side dish of Jewish holiday meals, but many people eat kugel for breakfast, lunch, or as a snack, too. This delicious version—a sweet potato kugel with apples—is adapted from a New York Times recipe and is a perfect accompaniment for chicken or beef brisket. Serve it straight from the oven or make it a day ahead and reheat it in a medium oven before serving.

"This is another example that shows how easy it is to add Holy Crap cereals to your favourite recipes for a boost of fibre and nutrients!" -Erika Weissenborn B.Sc. FNH, CHN

SERVINGS: 8

INGREDIENTS

🍠 Olive oil for oiling dish

🍠 ½ cup water

🍠 ¼ cup Holy Crap Apple Cinnamon

🍠 2 eggs

🍠 Salt to taste

🍠 2 large sweet potatoes (2 lbs), peeled and grated

🍠 2 slightly tart apples, peeled, cored and grated

🍠 1 Tbsp fresh lime juice

🍠 1 Tbsp honey

🍠 3–4 Tbsp melted unsalted butter (or margarine for kosher), divided, as needed

DIRECTIONS

▶︎ Heat the oven to 375°F. Lightly oil a 2-quart baking dish.

▶︎ Pour the water into a bowl, stir in the Apple Cinnamon cereal and let sit for 5 minutes. Set aside.

▶︎ In a large bowl, beat the eggs with the salt. Add the soaked cereal, then the sweet potatoes and apples and mix until well combined. Stir in the lime juice.

▶︎ In a small bowl, stir together the honey and 2 Tbsp of the melted butter. Pour into the sweet potato mixture and combine well. Transfer the mixture to the baking dish, cover tightly with aluminum foil and bake for 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. Garnish with a sprinkle of Apple Cinnamon cereal.