Sweet Potato Kugel

No ratings yet

Sweet potato kugel with honey, eggs, and a tender baked center.

Print Recipe Pin Recipe Cook mode

3 Sweet potatoes (sizes vary)
1 cup Honey
2 Eggs
Oil: slightly less than 1/4 cup
All-purpose flour: optional, add 1/4–1/2 cup at a time; approximately 1 cup used in the tested firmer version

Heat oven to 350°F. Prepare an 8 x 8-inch baking dish.
Boil sweet potatoes until tender; drain thoroughly and mash.
Mix mashed sweet potatoes with honey, eggs and oil. For a firmer kugel, gradually mix in flour, 1/4–1/2 cup at a time, until the mixture is thicker; approximately 1 cup was used in the family test.
Transfer to the baking dish and bake approximately 40 minutes, or longer as needed until the center is set and reaches 165°F. Cool slightly before slicing.

Recipe #245

Helpful Notes & Storage

Without optional flour the texture is creamier; with approximately 1 cup it is firmer. Potato size and oil needs vary; keep the oil slightly below ¼ cup as listed.
Refrigerate perishable prepared food promptly at 40°F or below, within 2 hours of preparation (within 1 hour above 90°F). As a conservative guideline, use refrigerated leftovers within 3–4 days or freeze where appropriate. Do not treat these recipes as shelf-stable.