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Recipe by Brynie Greisman

Potato–Sweet Potato Kugelettes

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Potato–Sweet Potato Kugelettes
Parve Parve
Medium Medium
22 Servings
Allergens

Contains

- Egg
1 Hour, 10 Minutes
Diets

No Diets specified

Easy, delicious, presents nicely, uses basic ingredients, and freezable. Five good reasons to make this recipe. The idea is to take your favorite potato kugel recipe and divide it in half, using potatoes for half and sweet potatoes for the other half. It’s a winning combo. Below is my version. Feel free to use your own, and follow directions below.

Ingredients

Main ingredients

  • 6 medium sweet potatoes (about 2 pounds)

  • 1 large onion, divided in half

  • 5–6 medium potatoes (about 2 pounds)

  • 6–8 large eggs, divided

  • generous 1/2 cup oil, divided

  • salt, to taste (be generous!)

  • pepper, to taste (be generous!)

  • 1 tablespoon Haddar Baking Powder, divided (optional, but recommended)

Directions

Make the Kugelettes

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2.

Line up small round kugelette tins on a tray or two ready to be filled. Spray bottoms with cooking spray if desired.

3.

Peel sweet potatoes and cut into large cubes. Process together with half the onion, using the knife attachment of the food processor, pulsing until small pieces are formed. You don’t want it to mush. Transfer to a large mixing bowl. Add three to four eggs, salt and pepper, and half a tablespoon of baking powder.

4.

Preheat one quarter cup of oil in the oven and pour into sweet potato mixture. Mix everything together well. Pour one quarter cup of mixture into each tin, using a one quarter-cup measuring cup. Tap lightly on the counter so it’s level. Place in oven and bake for 25 minutes or until slightly crispy on top.

5.

Meanwhile, prepare potato layer: Peel potatoes and process together with onion, as above. Drain well in strainer, pressing down on potatoes and onion to release all extra liquid. Transfer to a large bowl and following directions above. Return tins to oven and continue baking for 30 minutes or until very crispy and brown on top. Remove from oven and cool to room temperature.

Notes:

If you don’t have room to place the two trays side by side, it’s best to switch the oven racks in the middle to ensure even baking. When warming up, I recommend putting a sheet of baking paper on top of the kugelettes, under the aluminum foil, to seal in the moisture. Close tightly.

Recipe tags

kosher for passover kugels layered kugels non-gebrokts Pesach pesach side dish potato kugel sweet potato kugel two layer two-tone
Potato–Sweet Potato Kugelettes

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Rivki
Rivki
7 months ago

Amazing! This has been added to my yom tov rotation menu!! Extremely popular by all!!

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