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pumpkin kugel with pecan

Sweet Potato-Pecan Kugel

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5 from 5 reviews

This Southern-inspired sweet potato kugel has a sweet, crunchy pecan topping.

  • Total Time: 1 hour 55 minutes
  • Yield: 6-8

Ingredients

For the kugel:
  • 3 lb sweet potatoes (about 3 medium)
  • 1 large Granny Smith apple, peeled and grated on the large holes of a box grater
  • 2 Tbsp light brown sugar
  • 3 eggs, lightly beaten
  • ½ cup all-purpose flour
  • 1 tsp finely grated orange zest
  •  tsp kosher salt
  • ½ tsp freshly ground black pepper

For the topping:

  • 4 Tbsp unsalted butter or coconut oil, melted
  • 1½ cups pecans, roughly chopped
  • ½ packed cup light brown sugar
  • 3 Tbsp all-purpose flour
  • ½ tsp kosher salt

Instructions

  1. Preheat the oven to 400°F. Prick the sweet potatoes in several places with a fork and place on a large, rimmed baking sheet. Roast until the flesh can be easily pierced with a knife, about 1 hour. Remove from oven, cut in half to facilitate cooling, and let cool to the touch. Scoop flesh into a large bowl, discarding the skin, and mash well with a potato masher. (This step can be completed up to a day in advance.)
  2. Lower oven temperature to 350°F and grease a 9-inch square baking pan. Combine mashed sweet potato, apple, brown sugar, eggs, flour, orange zest, salt and pepper in a bowl and mix well. Spread mixture into the prepared baking pan.
  3. Stir together the melted butter, pecans, brown sugar, flour and salt in a medium bowl. Sprinkle evenly over the kugel. Bake, uncovered, until kugel sets and lightly browns around the edges, 35-40 minutes.
  • Author: Leah Koenig
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American