Recipe by Brynie Greisman

Sweet Potato Mushroom Kugel

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Sweet Potato Mushroom Kugel
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Egg
50 Minutes
Diets
- Vegetarian - Pescatarian - No Refined Sugar

Not your standard potato or vegetable kugel. Refreshingly different and full of flavor.

Ingredients

Sweet Potato Mushroom Kugel

  • 1 large onion, sautéed (or 3/4 cup Haddar Sauteed Onions or sautéed onions from the freezer — see tip)

  • 1 box fresh mushrooms, sliced in the food processor

  • 1 large sweet potato, sliced in the food processor

  • 4 eggs

  • 1/4 cup oil, olive oil preferred

  • 1/4 cup Gefen Unsweetened Applesauce

  • 1 cup flour (I use Shibolim White Spelt)

  • salt, to taste

  • pepper, to taste

  • white and black sesame, for garnish (optional)

Directions

Prepare the Sweet Potato Mushroom Kugel

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

Combine all ingredients in a large bowl and mix together well. Pour into a small loaf pan lined with parchment paper. Garnish with sesame seeds if desired.

3.

Bake for 30 to 45 minutes or until brown and set.

Tips:

Years ago, someone told me that the sign of a balabusta is someone who has hardboiled eggs, cooked potatoes, and fried onions in the fridge at all times. You can always whip up a meal quickly starting with one of these ingredients. I like to fry up lots of onions for a long time over low heat, and put them in cups in the freezer. This way, I’m always one step ahead.

Notes:

I tried this with canned mushrooms as well, and surprisingly it was equally as good. Usually I’m a stickler for using fresh mushrooms, as canned mushrooms aren’t so palatable. But here there’s so much flavor from the other ingredients that it’s not as noticeable.

Credits

Food and Prop Styling by Renee Muller
Photography by Hudi Greenberger

Recipe tags

brynie greisman flavorful kugels mushroom kugel mushrooms refreshing Shabbos sweet potato kugel sweet potatoes with a twist
Sweet Potato Mushroom Kugel

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Leah
Leah
2 years ago

This is just okay. The first time I made it I sliced the sweet potato as per the instructions, and found it to be a strange texture for a kugel. I made it again and grated the sweet potatoes which improved it, but it’s just okay.

0
Yochi Brunschwig
Yochi Brunschwig
3 years ago

looks amazing!!

can i freez and warm it on yom tov on the hot plate? its really important for me that it freezes ok!
thanks

0
Sarah
Sarah
3 years ago

Does this freeze well?

0
Miriam
Miriam
3 years ago

This sounds delish! Can I slice the sweet potatoes by hand or should they be really thin? Is diced small ok?
Please clarify.

0
Raquel
Raquel
Reply to  Miriam
3 years ago

If you don’t have a food processor I would recommend slicing the sweet potatoes as thin as you can by hand.

0
wpdiscuz   wpDiscuz

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