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Sweet potato-rosemary kugel

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

A Rosh Hashanah side dish

It's time to celebrate! Bring a new twist to a traditional dish this year. Your guests will love this sweet, yet savory kugel.

A Rosh Hashanah side dish: Sweet potato-rosemary kugel

This year, try this recipe for sweet potato-rosemary kugel. It might make your holiday even sweeter! A variation of a traditional potato kugel, this recipe for sweet potato-rosemary kugel will delight all gathered at your table with its sweet and savory goodness.

Sweet potato-rosemary kugel recipe

Recipe adapted from Betty Crocker

Serves 4-6

Ingredients:

  • 1 large sweet potato, peeled and shredded
  • 1 Russet potato, peeled and shredded
  • 2 eggs, lightly beaten
  • 2 cups cottage cheese
  • 1/3 cup diced onion
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh rosemary, divided
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Nonstick cooking spray
  • 1 tablespoon melted butter

Directions:

  1. Preheat your oven to 400 degrees F. Lightly spray a large casserole dish with the cooking spray and set aside.
  2. In a large bowl, mix together the eggs and cottage cheese. Add the onion, garlic, half the rosemary, and the nutmeg, and mix to combine.
  3. Mix in the potatoes and sprinkle in the remaining rosemary.
  4. Cover with foil and bake for 40-45 minutes. Remove the foil, brush the top of the kugel with melted butter, and bake for another 10-20 minutes, or until the top begins to brown.
  5. Remove from the oven and allow it to cool for 5-10 minutes, and serve warm.

Celebrate the New Year with this kugel!

More holiday recipes

Rosh Hashanah agave cake
Traditions and holiday meals
A reduced-carb Rosh Hashanah

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