Sweet Potato Kugel

Sweet potato (batat) kugel is another interesting recipe for the Shabbat table! This kugel can be served with meat or as a dessert, and of course, it is perfect not only for Shabbat but for holidays too...

Place the sweet potatoes (batat) in a large pot, cover with water, add salt, and bring to a boil. Cover the pot and cook over low heat for about 30 minutes, or until tender. Drain in a colander and let cool.

Preheat the oven to 180°C.

Peel the boiled sweet potatoes and mash them with a potato masher. Add 1 tablespoon of margarine, 2 tablespoons of brown sugar, the orange juice, orange zest, cinnamon, cloves, and salt. (If desired, add more sugar.) Then stir the egg into the mixture.

Grease an ovenproof dish with a capacity of 1,5-2 liters. Transfer the sweet potato mixture to the dish. Sprinkle with crushed cornflakes. Top with pieces of margarine or drizzle with the remaining vegetable oil.

Bake for 40 minutes, or until the kugel is firm on top and light golden around the edges.