Typically, I go for savory kugels over sweet, but sometimes I want something a little different. And to be honest, this isn’t as sweet as you might think, and is a nice mix of sweet and savory.
The combination of sweet potato, apples and cranberries combined with warm spices, onion and celery is a nice change from the ‘typical’ kugels I grew up with.
- 454 grams / 16 oz sweet potato, peeled and diced 1-cm / 1/2″ (2 small)
- 3 Tbsp olive oil, divided
- 1 1/2 tsp. salt, divided
- 1/4 tsp. black pepper, divided
- 227 gram / 8 oz farfel (4 cups)
- 1 medium onion, peeled and finely chopped (about 170 grams / 6 oz.)
- 2 small celery ribs, finely chopped (about 170 grams / 6 oz)
- 3 small apples, peeled, cored and diced about 1-cm / 1/2″ (Pink Lady, Spartan, Macintosh, etc.)
- 2 tsp. ground ginger
- 2 tsp. ground cinnamon
- 2 Tbsp. brown sugar
- 1/2 cup dried cranberries
- 1 1/2 cups water
- 5 large eggs
Preheat the oven to 375°F / 190°C. Toss the diced sweet potato with 1 Tbsp. olive oil, 1/4 tsp. salt and 1/8 tsp. black pepper. Pour onto a baking sheet lined with parchment pepper and spread out in a thin layer. Roast for 15 minutes, toss and roast for another 15 minutes, until lightly browned.
Place the farfel om a large mixing bowl and add the roasted sweet potatoes to the bowl.
While the sweet potato roasts, prepare the rest of the ingredients. Heat the olive oil in a large sauté pan over medium. Add the onion, celery, 1 1/4 tsp. salt and 1/8 tsp. black pepper and sweat the vegetables for 7-8 minutes, until soft.
Add the apples, ginger, cinnamon and brown sugar and cook another 5 minutes. Add the cranberries and water and bring to a simmer. As soon as it starts simmering, carefully pour everything into the bowl with the farfel and sweet potatoes. Mix everything together, making sure all of the farfel gets coated. Set aside and let cool for 15-20 minutes. Add the eggs and mix well.
Oil a 23-cm by 30-cm (9″x12″) baking dish well, and pour the mixture into the dish.
Bake for 60 to 75 minutes, or until the kugel has firmed up and the edges are just starting to bown.
You can serve now, or refrigerate or freeze.
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