Return to Main Recipes Page/Return to Home Page

Sweet Potato/Yam Kugel w/Red Peppers (M/P, KLP, TNT)
Source: Myra Chanin and Ethel Hofman, Philadelphia Inquirer (on-line edition), 9/24/97
Serves: 8 to 10

4 large (2 pounds) sweet potatoes/yams, peeled
1 small onion, quartered
1-1/2 cups parsley sprigs
1 large red bell pepper, cored and diced in 1/2" pieces
1/2 cup ground almonds
3/4 cup fat-free chicken or vegetable broth
2 eggs
2 egg whites
3 tbsp. vegetable oil, divided
3/4 tsp. salt
1 tsp. white pepper

Preheat oven to 350°F. Spray a 2-1/2-quart baking dish with non-stick vegetable spray.

Cut sweet potatoes (yams) into 2" chunks. Place in food processor with onion, and chop coarsely (may need to be done in two batches). Add parsley and process to chop sweet potatoes finely.

Spoon into a large bowl. Add red bell pepper, almonds, broth, eggs and egg whites, 1 tablespoon oil, salt and pepper. Mix thoroughly. Spoon into prepared baking dish. Drizzle remaining oil over. Cover lightly with foil.

Bake in preheated oven 1-1/4 hours, removing foil last 15 minutes. Kugel should be nicely browned and vegetables tender.

Advance Preparation: Cool. Place a layer of wax paper on surface, then cover tightly with foil. Label and freeze. Transfer to refrigerator 24 hours before needed. Remove wax paper, cover again with foil, and place in preheated 350°F oven for 40 minutes or until heated through.

Poster's Notes:
I increased amount of onion and I sautéed it. I decreased amount of parsley.

Posted by Caryn Bloomberg

Nutritional Info Per Serving: N/A