L’shana Tova! We’re celebrating the Jewish New Year in our home today.
Although apples and honey are a staple for a sweet new year, there’s nothing better than digging into someone’s great grandmothers recipe for a sweet potato kugel during a Jewish holiday surrounded by family and friends.
Yet somehow I don’t think the one I grew up eating was so nutritious though. Like I have a strong notion that it was packed with sour cream and sugar… and by strong notion I mean that a few years ago my roommates and I hosted an ‘Around The World’ potluck and had all of our friends bring cultural dishes from their background. Well I called up my mom and wanted to make some kugel, which is a Polish dish. I made this delicious sour cream, sugar, butter and noodle packed kugel and everyone loved it and I never wanted to eat it again since learning the ingredients.
So here I am, conquering the task of a healthy kugel! I’d say this sweet breakfast skillet is a solid 10/10 in my book. Give it a go and let me know how it compares to your bubbe’s.
SWEET POTATO KUGEL
Prep time: 45 minutes
1 tbsp ghee
1 sweet potato, cubed
1 apple, cubed
1 tsp cinnamon
1/3 c raisins
1/4 c walnuts
a sprinkle of pink Himalayan salt
1 tbsp yogurt (I used almond based) *this is optional, I thought it would help make it creamier, but it would be delicious without it too
Pre-heat your oven to 325°F. Melt ghee over a small cast iron skillet at medium heat. Add sweet potatoes and stir until soft, about 10-15 minutes. Add in apples, cinnamon and raisins. The skillet will be very full, just mix carefully! Cook until apples soften, about 10 minutes. Add walnuts and salt, stir to combine.
In a separate bowl, whisk eggs and yogurt to combine. Remove skillet from heat and pour egg mixture over evenly. Bake for 20 minutes.