Sweet Potato Kugel and Rosh Hashanah Roundup When Zenbelly and I decided to write The New Yiddish Kitchen, our inspiration was in part because of the shortage of Jewish holiday recipes available to those who need to eat with restrictions. Making it through Hanukkah without donuts, or breaking the fast without bagels, or breaking bread without challah – how much sense does that make!? Right, it doesn’t and it feels a little bit like torture. Fast forward to now and we’ve got over 100 recipes for the holidays and everyday made free of gluten, grain, dairy, and refined sugar. It’s like all that Jewish guilt just disappears when you see how many endless possibilities are out there that are both safe AND crazy delicious. In the spirit of celebration, Zenbelly and I have decided to each share a recipe EXCLUSIVE to The New Yiddish Kitchen AND round up some of our favorite Rosh Hashanah recipes for a “sweet New Year”. I’m sharing the Sweet Potato Kugel from the book – it’s a delightful alternative to a traditional noodle kugel without all the “glootens” that can make your body all ouchy and yuck. Simone is sharing her Crispy Chicken Thighs with Pomegranate Sauce which you can find HERE! And to everyone celebrating, Have a Sweet New Year! Ok, let’s Kugel!!!
- 2 large sweet potatoes, peeled and cut into ribbons or noodles with a spiral slicer or vegetable peeler
- 3 tablespoons (45 ml) olive oil, plus more for greasing the pan
- 5 eggs
- 1 cup (240 ml) full-fat coconut milk
- 1⁄3 cup (80 g) coconut palm sugar
- 1⁄2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- Preheat the oven to 375°F (190°C). Grease an 8 x 8 inch (20 x 20 cm) casserole dish. Then, in a skillet, heat the sweet potato noodles in the olive oil over medium heat for about 6–8 minutes, or until the sweet potato softens.
- While the sweet potato noodles are cooking, mix all the remaining ingredients in a mixing bowl, stirring to combine well. Once the sweet potatoes are ready, remove them from the heat and incorporate into the egg mixture.
- Next, pour the mix into the prepared casserole dish and bake for about 30–40 minutes, or until an inserted toothpick comes out clean. Slice and serve warm.
GiGi Eats says
That sweet potato creation – GIMMMMEEEEE!! Kuuuuugelll 😛
Kugel is killer!
Thank you for sharing these and for writing The Yiddish Cookbook with Zenbelly. It’s a definite go to resource in my kitchen, especially this time of year. My kids (and I) LOVE the bagel dogs. Who would have thought my favorite food would be a hot dog.
L’shana tova u’metukah to you and your family!
PS Any suggestions for trying to make challah without egg. My son and I can’t tolerate it, and it’s a constant trial and error in our kitchen. Thanks.
I wish I could advise how to make challah without eggs but without grain/gluten egg free breads are very tricky! Glad you are enjoying the bagel dogs though!
What brand of psyllium husk powder do you use in the legit bread and other recipes calling for it? I’ve noticed different brands can sometimes have a different outcome with recipes.
I typically use Now Foods but have used others and they work as long as they are powder.