Sweet Potato Kugel- Secret Recipe Club










The Secret Recipe Club took January off, but things are rolling along and looking as great as ever! I’m now in the group that posts at the very beginning of the month, and hopefully, even with the babies here, I’ll be able to continue being part of the group- it’s fun :) My blog for February was Bizzy Bakes. If you ever need a kugel recipe, this is the blog to check out! She is quite the experienced one in this field especially, and there are a good amount of varieties of kugel that I had never even considered to try. Also, Bizzy is excellent at posting consistently (I need to learn from her!) and she has tons of recipes on her site.








We still have sweet potatoes left from when I made sweet potato fries, so naturally, I went with Bizzy’s sweet potato kugel. Grating potatoes is kinda fun! It was my first time doing that, along with grating an apple. This is a super healthy side dish that would go great with a  traditional family dinner. It is light and the bottom of it is the extra special part where the eggs coagulate the ingredients to make it the “treat” of the dish.







Sweet Potato Kugel

3 large sweet potatoes
1 crispy apple
3 eggs
1 cup raisins
1/4 cup orange juice
½ teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Spray cooking oil to grease pan

Heat oven to 375 degrees. Spray an 8 inch square pan or round baking dish with cooking spray. In a small bowl, soak the raisins in orange juice, adding water so the raisins are covered. (You can speed up the plumping by microwaving for 30-45 seconds.)

Peel the sweet potatoes. Using a grater blade on a food processor or a box grater, grate them. Put the grated sweet potatoes in a large mixing bowl. Beat the eggs. Mix into sweet potatoes. Grate the apples, add to the sweet potato and egg mixture. Stir in the salt and spices. Add the nuts, raisins and soaking liquid. Stir.
Pour/scoop mixture into your baking dish, smoothing flat.

Bake 40 minutes or so, until the edges are a little browned and the top gets golden. Let it cool a bit, then scoop out to serve.