Sweet Potato Kugel – a delicious recipe with Sweet Potatos, Butter, Parsley, Rosemary, Onions, White Mushrooms. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large heavy skillet, heat 4 tablespoons (half stick) of butter over moderate heat until foam subsides; cook HERBS 3 minutes.
2
Add the onions and cook over mod-low heat, stirring occasionally for 30 minutes or until softened.
3
Add the mushrooms, remaining 4 tablespoons of butter (half stick), salt & pepper (to taste) and cook > stirring occasionally for 15 minutes or until mushrooms are tender.
4
IN A BOWL; combine eggs, sour cream and matzo meal. Stir, let stand.
5
PREHEAT oven to 375f (convection bake) and grease a large glass pyrex baking dish.
6
Under running water; coarsely grate the potatoes into a colander. Squeeze excess water from potatoes and drain. NOTE: could use a food processor and PULSE grate.
7
Stir potatoes and onion/mushroom mixture into the matzo meal mixture.
8
Spoon combines mixtures into the baking dish and BAKE 5-60 minutes (or until golden).
1081
kcal
Calories
72
g
Fat
81
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 8 pieces Sweet Potatos (NOT YAMS), 1 stick Unsalted Butter, 1 tablespoons Parsley Leaves (finely chopped), 1 tablespoon Rosemary Leaves (finely chopped), and more.
Yes, Sweet Potato Kugel falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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