ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet Vegetable Kugel

Photo: Jennifer Davick; Styling: Mindi Shapiro Levine
Prep time 25 mins
Bake time 1 hr, 7 mins
Cool time 15 mins
Yield Makes 8 servings

Ingredients

  • 3/4 cup chopped pecans
  • 4 cups peeled and grated sweet potato (about 1 extra large)
  • 3 cups peeled and grated carrots (about 4 large)
  • 2 cups peeled and grated Gala apples (about 2 large)
  • 1 cup matzo meal
  • 1/2 cup margarine, melted
  • 1/2 cup sugar
  • 1 large egg, beaten
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

How to Make It

  1. Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool in pan on a wire rack 15 minutes or until completely cool. Reserve 3 Tbsp. pecans. Reduce oven temperature to 325°.

  2. Stir together sweet potatoes, next 9 ingredients, and remaining pecans in a large bowl until blended; spoon mixture into 8 (8-oz.) lightly greased ramekins.

  3. Bake, covered, at 325° for 45 minutes. Increase oven temperature to 350°; uncover and bake 15 minutes or until edges are golden brown. Top evenly with reserved toasted pecans.