Sweet Potato Kugel
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. In college I had the rather brilliant idea to host an annual Seder to share the tradition of Passover with friends of all religions, complete with Seder plate, a lightly embellished Haggadah, and a big Kosher meal prepared by yours truly. Mazel! One component that especially wooed the gentiles was potato kugel, which is essentially a potato casserole. I decided to recreate this classic with sweet potatoes to make it a bit healthier. Plus, more room for dessert that way!
What Is Kugel?
Kugel is a baked Ashkenazi Jewish casserole or pudding, and it comes in two big camps: sweet noodle kugel and savory potato kugel. This one is a savory potato-style kugel made with sweet potatoes instead of white, so it has a gorgeous color and a touch of natural sweetness. It’s a beloved side dish for Shabbat, Rosh Hashanah, Hanukkah and holiday tables everywhere, and with matzah meal it works beautifully for Passover too.
Why You’ll Love This Sweet Potato Kugel
- A lighter twist on classic potato kugel, with sweet potatoes for color and flavor.
- Crispy on top, tender inside, just like a good kugel should be.
- Make-ahead friendly, perfect for a busy holiday menu.
- A crowd-pleasing side that goes with brisket, chicken and everything in between.
Ingredients You’ll Need
- Sweet potatoes
- Onion, sautéed until golden
- Eggs to bind
- Scallions
- Matzah meal
- Butter (or oil to keep it pareve)
- Salt and pepper
How to Make Sweet Potato Kugel
First, dice your onion and sauté in olive oil until brown. While your onions are cooking, peel and chop the sweet potatoes into 1-inch cubes (or irregular 3D triangles like I tend to do). After the onions have cooled, put them and the sweet potatoes into a blender in batches and purée. Alternatively, shred the potatoes on a hand grater or in a food processor for a different, latke-like texture. Put the sweet potato and onion mixture into a bowl and squeeze out the extra moisture, just like we do with latkes. Then add the 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 the batter right in.
Bake for about an hour until the top is crispy. Voila!
Tips for the Best Sweet Potato Kugel
- Squeeze out the moisture from the potatoes so the kugel sets up instead of staying soggy.
- Shred for texture, purée for smooth. Both are delicious, so pick your favorite.
- Sauté the onions well for deep, sweet flavor.
- Bake until the top is crispy, that golden crust is the best part.
Make-Ahead & Storage
Kugel is a great make-ahead dish. Bake it a day early, then reheat, covered, in a 350 degree oven until warmed through and crisp on top. Leftovers keep in the fridge for up to 4 days, and kugel freezes well for up to 2 months. Looking for more? Check out my favorite kugel recipes.
Sweet Potato Kugel FAQ
What is kugel?
Kugel is a baked Jewish casserole or pudding. Savory versions are made with potatoes, while sweet versions are made with egg noodles. This one is a savory sweet potato kugel.
Is kugel sweet or savory?
Both exist! Noodle kugel is usually sweet, while potato kugel is savory. Sweet potato kugel lands in the savory camp with just a hint of natural sweetness.
Is sweet potato kugel healthy?
It’s a lighter, more nutrient-rich take on classic potato kugel, thanks to the sweet potatoes. Use oil instead of butter to keep it pareve and dairy free.
Is sweet potato kugel kosher for Passover?
Yes, as long as you use matzah meal as the binder (which this recipe does), it’s Passover friendly.
Can you make kugel ahead of time?
Absolutely. Bake it a day ahead and reheat before serving. It’s a holiday-menu lifesaver.
How do you store and reheat kugel?
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months. Reheat covered in a 350 degree oven until hot and crispy on top.
Sweet Potato Kugel
Ingredients
- 3.5 lbs sweet potatoes I used 4 large sweet potatoes
- 2 large onions diced
- 1 Tablespoon extra virgin olive oil
- 1/2 cup scallions minced
- 5 eggs
- 1/2 cup matzah meal or flour if not during Passover
- 1/4 cup butter melted and cooled (or margarine if serving with a meat meal and keeping kosher)
- 2 teaspoons salt
- 1/2 teaspoon pepper
Instructions
- 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.
51 Comments
One potato, two potato, three potato, four
All I can say is we want MORE!!!
Your ever luvin Bobie!
Aw, Bubs, I have lots of Jew goodies in STORE!
I am making this when I am home! YUM!!!
It is even better 2nd day- Mazel!
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
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!
Is it better to let it sit after its cooked, or to let the mixture sit in the fridge and then cook it the next day when I need it?
For example with traditional noodle kugel I’ll mix it all up the night before and just pop it in the oven the next night when I need it
I would cook it when you make it as the potatoes can brown, and then reheat!
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I need to make this NOW.
It’s tasty and healthy! Just like chocolate. Or cheese. Mmm I like cheese.
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Looks great! I didn’t know it was Passover, just looked great! I will try this out.
Thanks, Alissa!
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You really have a recipe for everything, just found this one with a google search!
thanks.
I try! 🙂
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[…] Sweet Potato Kugel Parfait is incredibly quick to throw together if you’ve already made the kugel from What Jew Wanna Eat, but it can also be made with some plain sweet potatoes with brown […]
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…
Hi Rachel,
It sure is! Cut into pieces and wrap tightly in foil and place that in a plastic bag. Reheat in the oven.
thanks!
sweet potatoes get peeled, right?
Yup!
[…] Sweet Potato Kugel to Matzo Pizza, the world is your oyster when it comes to Passover cooking (but keep in mind that […]
Made this for our extended family Seder last night. It was a HUGE hit. Thanks for a fabulous recipe.
Great to hear!!
I am confused…do you shred or blend the potatoes? Are they ray when you do this? Please help!
Yes, raw potatoes. You can hand shred with a grater, or use a food processor to shred and then remove as much water as you can before adding the other ingredients.
Will this recipe work well if i grind the sweet pot with a hand mixer? I prefer that smooth texture. Love your blog!
Thank you! I don’t see why it wouldn’t work. Potato Potahto! (Get it?)
Ha, ha! Got it! Thanks!
your book is amazing, I wrote a recommendation on amazon.uk
Aw thanks so much! I appreciate that!
I see this kugel is an older recipe but I just made it today in 2021 for our Seder this week. It is SUPER delicious.
Amy…you are always the guest of honor at my holiday tables. I also made the brisket braised in coffee…the family’s all time favorite.
Aw you are so sweet- thank you!
Thinking of making this as individual servings in muffin tins. Any reason this wouldn;t work?
That would work!
Hi Amy I just discovered you. What a gem!
I’ve never been a real cook but now that I have grandbabies I’m stepping up my game. And you’re helping!
Can you please guide me in the “squeeze out excess water”? Is that through a sieve or with paper towels or what?
Thank you!
Thanks! Yes, whatever works for you to get the water out. I use towels.
Modified the recipe a little after the first goaround. Used eactly 4 lbs sweet potatoes , which I shredded in a Salad Shooter. Mixed with 2 T. salt, let them drain a while before squeezing liquid. Then added another 1/2 t. salt and one packed 1/4 C. flour, then the cooked diced onion andbthe other ingredients. Fits the recommended size pan perfectly and tastes great.
Sounds great!
Can I roast the sweet potatoes first and then mash them and then add the rest of the ingredients and then pop the whole thing in the oven to bake?
That’s basically a different recipe than this one, so I guess you can!
love it. Making for Passover this year!
Yay thanks!