We had a bountiful sweet potato harvest this year. Not only are they plentiful, they are huge! So I guess you will be seeing a bunch of sweet potato posts this fall and winter.
To start off with, I made a sweet potato kugel for Rosh Hashanah.
I loved the flavor, but the cayenne pepper was a bit much for my 7 year old, so you can, and probably should, omit that if you make this for children. But the cayenne really did give it a nice kick!
The kugel called for 2 pounds of sweet potatoes. Here they are. As you can see, this didn’t even make a dent in my supply, and we will be eating the kugel for days. Man, the sweet potatoes really are going to last through the winter.
Sweet Potato Kugel
slightly adapted from Jewish Food: The World at Table by Matthew Goodman
6 Tbsp canola oil
3 large onions, halved lengthwise then thinly sliced
2 pounds sweet potatoes, peeled (from the garden)
1 pound russet potatoes, peeled (from the garden)
3 eggs, lightly beaten (from Farmer Kim)
2 Tbsp honey
3/4 cup matzoh meal
1/2 tsp cayenne pepper (optional)
1/2 tsp ground cumin
2 tsp salt
Heat 3 Tbsp of the oil in a large skillet over medium-low heat. Add the onions and cook, stirring often, until soft and lightly colored. Remove from the heat and set aside.
Preheat the oven to 400F. Lightly grease a 9×13 baking dish.
Grate the sweet potatoes and russet potatoes. Place in a large bowl.
Add the rest of the oil, the onions, eggs, honey, matzoh meal, cayenne, cumin and salt. Stir to combine.
Pour the mixture into the prepared dish and smooth the top. Bake until the kugel is well browned on top, about an hour. Cool for 10 minutes to make it easier to cut. Serve warm.