Thin Sweet Potato Kugel

Southern Living
We recommend thoroughly washing and scrubbing sweet potatoes before peeling to remove any dirt or grit.
Makes 8 to 10 servings


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4 medium-size sweet potatoes (about 2 lb.), peeled
1 medium onion, peeled
2 large carrots, peeled
2 tablespoons olive oil
3 large eggs
1 1/4 teaspoons salt
1/4 teaspoon ground white pepper
1/4 teaspoon paprika
1/4 teaspoon ground thyme
1/3 cup unsalted matzo meal


Prep: 20 Minutes
Bake: 30 Minutes
Cool: 5 Minutes

1. Preheat oven to 425°. Grate sweet potato, onion, and carrot through large holes of a box grater; toss with lemon juice. Spread mixture onto layers of paper towels or a cloth towel. Roll up towel, starting at 1 short side. Squeeze towel to absorb excess liquid. Place sweet potato mixture in a large bowl.

2. Brush olive oil on bottom and up sides of a 15- x 10-inch jelly-roll pan. Heat pan in 425° oven 5 minutes.

3. Meanwhile, whisk together eggs and next 4 ingredients in a small bowl. Place matzo meal in a fine wire-mesh strainer. Rinse matzo meal under running water, shaking strainer gently until mixture forms a ball. Whisk into egg mixture.

4. Stir egg mixture into sweet potato mixture until well combined. Carefully spoon sweet potato mixture into hot jelly-roll pan. Press mixture in an even layer, using a spatula.

5. Bake at 425° for 30 to 35 minutes or until golden brown and crisp. Remove from oven to wire rack, and let cool 5 minutes. Cut into pieces before serving.

Note: Thin Sweet Potato Kugel can be made ahead. Prepare as directed, and cover and chill up to 2 days.

Created date

March 2009