Sweet Potato Recipe Question
I have a recipe for a baked sweet potato recipe -- a Passover kugel in fact -- that calls for the sweet potatoes to be peeled, cut into large chunks and chopped fine in a food processor. Yellow onions and red peppers also get the same treatment in a food processor. Only then, are the vegetables combined with other ingredients like eggs, egg whites, vegetable broth and almond flour and, finally, baked.
I think the recipe has some appeal, but I'd rather keep some texture counterpoint from the red peppers and onions. I'm planning on baking the sweet potatoes and, then, mashing them. I'll separately sautee the red peppers and onions (in large dice or strips), and, finally combine all the ingredients before baking.
I can't imagine that there's any problem my plan, but I'd appreciate any comments from folks who either see the advantages of the original instructions or any downside with my alternative technique.
I think it would be fine and nothing beats roasted mashed sweet potatoes (I do it at 500 which seems high but it gives you those nice sweetened caramelized pieces). To make it easier, you could also roast the peppers and onions on a separate tray. Let it cool somewhat before adding the rest of the ingredients.
I think it would be fine to bake the sweets. probably the recipe is trying to echo the traditional texture of a potato kugel.
Funny. I was just researching here and found, then posted that same recipe:
It definitely intrigued me as an alternative to the boring old, same old same old Potato Kugel.
My reaction to reading the recipe was the same as yours. Seemed odd to put raw yams in the processor. I might try your technique.......... I assume the cooking time would be considerably less.
I also thought it strange that there is no matzoh meal called for. Does this make it more like just a baked yam casserole??
Funny indeed! I had replied to you on that other thread.
I've never cooked with almond flour/almond meal but I'm thinking that's the ingredient that functions like matzah meal. Combining the egg, broth, and almond flour suggests the result will be more like a kugel and less like a baked yam casserole.
Incidentally, I bought a bag of almond flour -- although I think it is really almond meal since I can see little dots of almond skin. -- at a health food store. I'd read that making nut flour is tricky unless you've got the right equipment. Apparently, what is needed is a machine that will rotate slowly so it doesn't pull the oil out of the nut and turn everything into a paste. Folks with gluten problems who do most of their baking with ground nuts are the biggest customers for this specialized machine. I was only too happy to discover a health food store located close to my house that carried the ready-made product.
I'll let you know how mine turned out. I hope you'll do the same.
re: Indy 67
This was a total hit. Our guests couldn't believe how light yet intensely flavored the kugel tasted.
I used the basic ingredient list except I make the changes to the procedure I had written about earlier: baking the sweet potatoes and mashing the flesh, separately sauteeing the onions and red peppers.
The kugel filled a 7" X 11" baking dish. I had wrapped it in plastic wrap for overnight storage in the refrigerator. Day of, I took the prepared kugel out of the refrigerator about 30 minutes before the guests began arriving and wrapped it in double layers of foil. When we sat down for the seder, I put a chicken dish -- sauteed the chicken that afternoon but otherwise it was uncooked -- in the upper oven at 350 degrees. Then, with about 30 minutes of the seder service remaining, I put the kugel in that same oven. Both continued to bake through the soup and gefilte fish courses. I meant to take the foil off for the last 20 minutes of cooking, but I was too involved in other details and this never happened.
The only detail I might want to tweak was the fact that the red peppers became soft enough that the textural variety I wanted didn't work out. Next time, I'm considering adding celery slices or even hazelnuts.
re: Indy 67
I was hoping you would report.
I consulted with a friend who is a professional recipe tester. She reminded me that there are also different philosophies in the preparing latkes. There's the shredded raw potatoes camp and the mashed potato technique too. Both produce respectable results but are different animals.
This empowered me to go ahead with the recipe as planned (grated or minced raw yams) as I awaited your review. You also helped me realize that the ground almonds satisfied my question about the matzoh meal.
I assume your dish was light and fluffy....more like a soufle. Using the almond flour was probably a good choice for creating this texture. Did it slice or is it served by spooning? Mine was denser, more crunchy (finely chopped almonds), very flavorful and cut into squares. I added 1 egg and 1 egg white as the batter seemed a bit dry. I omitted the peppers and increased the onions. Due to scheduling (mine needed to cook for 1 1/4 hours) I prepped the individual ingredients the day before, compiled and cooked it in the morning. I kept it warm in the oven during the Seder.
I doubled the recipe for our group of 26 and it was all gone by nights end. Definitely a winner and a new addition to our Seder menu. I plan on trying your tequnique sometime during the year and getting the family's opinion as to the favorite to become the staple.
Indy.....are you still there?
i wanted to add that (although I did not experiment with the recipe during the year as I had predicted), I tried your version of the recipe this year......baking the yams and whipping the whole shebang.....and it was far superior.
Officially part of Seder tradition now. We just have to get the other 5 Kugels to drop out of the race!