I love holidays. Hanukkah, Christmas, Arbor Day- it doesn’t take much for me to revel in merriment, with a coordinating themed cupcake in hand. Even more so, I love celebrating with others. In college, I had the rather brilliant idea to have an annual Ghetto Seder to share the tradition of Passover with friends of all religions, complete with Seder plate, Ghetto Haggadah (I embellished the story just a bit for dramatic appeal, and added a few mostly appropriate jokes), and a keg. Just like Bubbe! (I never said it was a traditional Seder). Then we all took turns reading the story of Passover, polishing off a case of Manischewitz and eating a big meal prepared by yours truly. It was all Kosher, minus the keg and Easter candy (hey I wanted my friends to actually like the meal). Mazel! One component that especially wooed the gentiles was potato kugel, which is essentially a potato casserole. I decided to recreate this classic recipe with sweet potatoes, to make it a bit healthier. Plus, more room for Easter candy that way!
First, dice your onion and saute in olive oil until brown. While your onions are cooking, peel and chop up sweet potatoes into perfect 1-inch cubes, or irregular 3D triangles like I tend to do. After your onions have cooled, put them and the sweet potatoes into a blender in batches and puree. Alternatively, shred your potatoes using a hand grater or food processor for a different texture. After blending, put sweet potato/onion mixture into a bowl and squeeze out extra moisture, just like we did with our latkes. Then, add in eggs, scallions, matzah meal, salt, pepper and butter.
Mix that sucker up, and you are almost done! Butter your glass or ceramic pan and pour your batter right in.
- 3.5 lbs sweet potatoes (I used 4 large sweet potatoes)
- 2 large onions, diced
- 1 Tablespoon extra virgin olive oil
- ½ cup scallions, minced
- 5 eggs
- ½ cup matzah meal (or flour if not during Passover)
- ¼ cup butter, melted and cooled (or margarine if serving with a meat meal and keeping kosher)
- 2 teaspoons salt
- ½ teaspoon pepper
- Preheat oven to 400 degrees F.
- Saute diced onions in 1 tablespoon olive oil until brown.
- Dice sweet potatoes into 1-inch cubes and mix onions and sweet potatoes in a blender until shredded or shred with a hand grater or food processor.
- Squeeze out excess water from onions and sweet potatoes and transfer to a bowl.
- In a separate bowl, mix together eggs, matzah meal, scallions, salt, pepper and butter. Add in potato mixture and combine until well mixed.
- Butter a 12x9x2 inch glass baking dish. Pour mixture into the dish and bake for one hour until cooked through and brown on top.