Potato Kugel and Sweet Potato Roulade

Esther Deutsch Recipe By
  • Cook & Prep: 1 h 45 m
  • Serving: 8
  • Contains:

Recipe by Esther Deutsch.

Ingredients (8)

Pototo Kugel Mixture

Sweet Potato Mixture

Start Cooking

To Prepare Sweet Potato Mash

  1. Preheat oven to 350 degrees Fahrenheit. Roast whole sweet potatoes uncovered in the oven until soft (approximately 1 and 1/2 hours).

  2. Saute onions.

  3. Remove sweet potatoes from oven and slice in half. Scoop out the flesh, discarding the peels, and mash. Mix with fried onions and season with kosher salt. Set aside.

To Prepare Potato Kugel Mixture

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Grate potatoes. Add eggs, oil, salt, and pepper to the bowl with the potatoes and combine well.

  3. Line a standard size cookie sheet with parchment paper. Spread mixture evenly on parchment paper to cover the cookie sheet. Bake uncovered for approximately half an hour—until the top of the mixture is firm.

  4. Remove from oven and allow to cool for five minutes. Roll potato kugel mixture with the parchment paper (jelly roll style).

    Set aside and allow to cool completely.

To Assemble the Two-Tone Roll

  1. Unroll the potato kugel. Spread the sweet potato mixture evenly on top of kugel mixture.

  2. Roll again, this time without the parchment paper. (Unrolling and rerolling is essential. It helps maintain the shape of the roll). Serve warm.

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