Sweet Potatoapple Kugel Recipes

POTATO-APPLE KUGEL

Steps:

• Make the pudding: Heat oven to 350 degrees F. Place the oil in a medium skillet over medium heat. Add the onions and cook for 7 minutes. Add sugar and cook for 2 more minutes. Add thyme and cook for 30 more seconds, transfer to a medium bowl, and let cool. Mix the eggs, Fontina, paprika, salt, and pepper in a large bowl. Grate the apple into the mixture and set aside. Grate the potatoes into a colander and squeeze out excess moisture. Add the cooled onion mixture and grated potatoes into the egg mixture and stir to combine.
• Bake the pudding: Lightly coat an 8-inch cake pan or six 6-ounce ramekins with butter. Set the pan or ramekins on a baking sheet and place in the oven for 10 minutes. Remove from the oven, place the potato mixture in the hot dish or divide among ramekins, top with the Parmesan cheese, and bake for 50 minutes.

SWEET POTATO AND APPLE KUGEL

Steps:

• Heat the oven to 375 degrees. Butter a 2-quart baking dish
• In a large mixing bowl, beat the eggs with salt to taste (I suggest about 1/2 teaspoon). Add the grated sweet potatoes and the apples. Pour the lime juice over the grated apples and sweet potatoes, then stir everything together. Combine the honey and 2 tablespoons of the melted butter and stir together, then toss with the sweet potato mixture and combine well
• Transfer the mixture to the prepared baking dish. Cover the dish tightly with foil and place in the oven. Bake 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

SWEET KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
• While noodles are cooking, mix sour cream, cheese, sugar, and butter together in a large bowl. Add eggs, apple, and raisins. Add drained egg noodles and cinnamon; stir until well combined. Pour into the prepared pan.
• Bake in the preheated oven until slightly golden brown and custard has set, about 1 hour. Cool for 10 to 15 minutes before serving.

SWEET POTATO AND APPLE CASSEROLE

Steps:

• Add the potatoes to a large pot and cover with water.
• Bring to a boil over high heat and cook until the potatoes are just starting to soften. You don't want them to cook until soft because they will continue to cook during the baking process.
• Preheat oven to 350°F and spray a 9x13" casserole dish with non-stick spray.
• Drain the potatoes and place them into the prepared baking dish.
• Add the apples to the casserole dish.
• In a small bowl mix together the melted butter, brown sugar, maple syrup, and pumpkin pie spice.
• Pour mixture over the apples and potatoes and stir to combine.
• Add to the oven and bake for 25 minutes.
• Remove from the oven and top with pecans.
• Add back to the oven and cook for 5 minutes more to toast the pecans.

SWEET POTATO/APPLE KUGEL

Steps:

• pierce and then microwave sweet potatoes let cool, peel, mash grate apples, add to sweet potatoes beat eggs, add to mix along with seasonings grease pan, pour mix in, bake 375 until top starts to brown