Sweet Potato Kugel

Sweet Potato Kugel 2

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.

Sweet Potato Kugel

Bake your kugel for an hour until the top is crispy. Voila!

Sweet Potato Kugel 1

Sweet Potato Kugel
Prep time
Cook time
Total time
Classic Sweet Potato Kugel for Passover or anytime!
Recipe type: Side Dish
Cuisine: Jewish
Serves: 12
  • 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
  1. Preheat oven to 400 degrees F.
  2. Saute diced onions in 1 tablespoon olive oil until brown.
  3. 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.
  4. Squeeze out excess water from onions and sweet potatoes and transfer to a bowl.
  5. In a separate bowl, mix together eggs, matzah meal, scallions, salt, pepper and butter. Add in potato mixture and combine until well mixed.
  6. Butter a 12x9x2 inch glass baking dish. Pour mixture into the dish and bake for one hour until cooked through and brown on top.




  1. Bubbe says

    One potato, two potato, three potato, four
    All I can say is we want MORE!!!

    Your ever luvin Bobie!

      • Brad says

        I am going to make thus fit Seder on Monday. You say it is better the 2nd day. Do I need to do anything to ensure this? Do I simply reheat it? It won’t be touched after it is cooked until Monday. It will sit for 2-3 days in the fridge! Thanks -Brad

        • says

          Hey Brad! Yes you can just reheat it in the oven. It’s just one of those things like chili or brisket that is even better the next day. Enjoy!

  2. rachel says

    hey, just wondering if this is freezable? I’m looking for recipes that can be prepared beforehand and frozen so that I am not in a cooking frenzy up to the seder…

  3. KareninSaintLouis says

    Made this for our extended family Seder last night. It was a HUGE hit. Thanks for a fabulous recipe.


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