This is my first try at making a sweet potato kugel. A kugel tends to be a potato based or root vegetable based casserole which has an almost brownie like consistency. Unfortunately the coconut flour is hard to work with so it does not stick together very nicely like other flours can. But I used coconut flour for the flavor, which this has in spades. It would be perfect for Rosh Hashana or anytime you want a sweater kugel. This flour is ultra messy too, since it require hand kneading to get the dough mixed evenly. I got the recipe base from About.com and modified it to be paleo friendly. Perhaps less honey and water in the future to see how it tastes. Some pictures to come later.
- Food Processor or Hand Grater if sadisitic
- Casserole dish
- Large Kitch Knife
- Newspaper bag for cores and peels
- 3 mixing bowls
- Fork/whisk for scrambling
- Spoons for mixing
- 3 large sweet potatoes 32 oz
- 6 oz of baby carrots
- 2 small apples, honeycrisp worked great
- 4 eggs
- 1 yellow onion 6 oz
- 1/2 cup coconut flour
- 1/3 cup coconut oil
- 1/4 cup honey
- 1 tsp lemon juice
- 1 1/2 tsp cinnamon
- 1 tsp salt
- 1/4 cup water
- Peel and cut sweet potatoes into 1/2″ lengthwise cuts.
- Grate in food processor. Add processed sweet potatoes to a mixing bowl.
- Cut and core the 2 apples.
- Grate apples in food processor. Than add to mixing bowl.
- Grate carrots in food processor. Than add to mixing bowl.
- Scramble 4 eggs with yolks in a mixing bowl.
- Peel onion and cut so it will fit into food processor.
- Grate onion and add to eggs bowl.
- Add melted oil, flour, honey, spices and water to egg bowl. Mix evenly.
- Add grated carrots, sweet potatoes, and apples to greased casserole dish. Mix evenly.
- Add dough to casserole dish and knead it in evenly.
- Cook for 1 hour at 350*F.
Eating with chicken fingers. The chicken finger recipe can be found here.