While I really love spicy roasted sweet potatoes and even sweet potato muffins, sometimes I find myself relying on the good ol' kugel to coax my family into eating their veggies - somehow the act of turning a vegetable into a kugel makes my children less attuned to their vegetable-ness...
So here's our Pesach friendly, gluten-free, pareve sweet potato kugel recipe!
my sweet potato pile
Sweet Potato and Carmelized Onion Kugel
2 LARGE sweet potatoes, diced and steamed (I use a steamer basket in a pot on the stove)
2 LARGE onions, sliced or diced, cooked in a heavy pan (I used my cast iron pan, my favorite) with olive oil till they begin to carmelize.
1 cup non-dairy "milk", like coconut milk, soymilk, almond milk or whatever you prefer
1/2 cup water mixed with 2 tablespoons of potato starch.
fresh basil (lots) - torn into pieces
salt and pepper to taste
First spread the sweet potato out, covering the bottom of the pan. Then, layer the carmelized onions on top of the sweet potatoes.
Mix the eggs, non dairy milk, water and potato starch mixture, and seasonings together. (mix very well)
Pour the mixture over the sweet potatoes and onions.
Bake for about 1 hour at 425 F.
This kugel is best served warm, but it's decent when cold, too.
Let me know what you think!