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Sweet Potato and Apple Kugel (or Casserole for Easter)


Sweet Potato CasseroleIt’s a bit like a casserole, but growing up- we always called it a Kugel (pronounced koogle where the ‘oo’ sounds like the ‘oo’ in book) and never really questioned the oddity of it- the name or what it was. That is makes the absolute perfect gluten-free, vegan veggie side for Passover or Easter only dawned on me when I created this clean and lean version.

Kugel shows up at every Jewish holiday in one outfit or another. The New Year saw it as a sweet, casserole treat all noodley and cheesy topped with syrupy strawberry sauce. On Passover, it would be whipped up as a savoury dish with onions and Matzo meal. Around Chanukah, the Kugel is generally comprised of  potatoes and served with sour cream (because it is not a true Chanukah celebration without at least a half dozen manifestations of the potato).

A kugel is defined as a traditional Jewish casserole served as a dessert or side dish. Can anyone else offer foods from your traditional background that can easily fall into either the dessert or side-dish category? And jello-mould doesn’t count.

The first kugels were made from bread and flour. In the 17th century sugar was added to the mix. In Poland, the Jewish women would sprinkle cinnamon and raisins into the recipe while the Hungarians took the dessert to the limits and served it up with a hearty serving of sugar and sour-cream. Seems to me that people just don’t know what to do with their kugel anymore and have made it a free for all- throwing all optional ‘toppings’ on the table allowing the arteries to sort out what to do with this sweet, salty, starchy, sour creamy heart attack in the making.

Rumour has it that today it is not uncommon for the Bubies in the kitchen to accessorize their kugel casseroles with corn flakes, graham cracker crumbs, ground gingersnaps or caramelized sugar, and layer the dish with sliced pineapples or apricot jam. Oye Vey!

Either way, with Passover upon us and Easter coming, I thought it time I share my cleaned up, version of  Sweet Potato Kugel that deliciously falls into the side dish/dessert category and one more way to UnDiet your Passover or Easter. 

Gluten-free, vegan sweet potato casserole

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Sweet Potato and Apple Kugel (or Casserole for Easter)

  • Author: Meghan Telpner


  • 78 cups grated sweet potato (about 56 sweet potatoes)
  • 2 apples, grated
  • 1 cup goji berries or raisins (optional)
  • 1 cup quinoa flour or almond meal (for non-Passover times, I opt for brown rice flour)
  • 2 tsp cinnamon
  • 1 tsp sea salt
  • pinch each of clove and nutmeg
  • 1 cup water
  • Topping
  • 1 cup pecans, chopped
  • 1 cup slivered almonds
  • 2 tbsp coconut syrup or maple syrup
  • pinch of sea salt
  • pinch each of cinnamon, clove and nutmeg


  1. Preheat oven to 350
  2. Mix all ingredients in a large mixing bowl (omit topping)
  3. Place in 12 x9 baking dish and flatten firmly with the back of a spatula. This will help it hold together
  4. Bake for 30 minutes.
  5. While baking, mix together topping ingredients.
  6. At the 30 minute mark, remove kugel from the oven and sprinkle with pecan mix.
  7. Bake for another 20 minutes. Allow to cool slightly before serving so it will keep together.
  • Category: Entree

16 responses to “Sweet Potato and Apple Kugel (or Casserole for Easter)”

  1. Sandra says:

    I am gonna try this it sounds great!
    I am German and Kugel is a german word :) just if you were interested to know ;)

    • Holly says:

      It’s Yiddish, the language spoken by Jews from Northern and Eastern Europe. Yiddish is a Germanic language; it’s possible the word is also German, but Yiddish is the language of the people from whom these recipes came.

  2. Maura Hanley says:

    This was a big hit at Thanksgiving dinner last night – my new go to sweet potato casserole.

  3. Jeanie says:

    Can this be made a day early and then baked during the haggadah reading ?

    • Meghan Telpner says:

      You bet! It can also be made well in advance and frozen (but maybe too late for that this year!)

  4. Libbi Goodman says:

    I would like to make the sweet potato and apple kugel for break-the-fast for about 25 people. It looks and sounds wonderful! How many does your recipe serve?

  5. Scot Yates says:

    This sounds wonderful! Except that I’m dealing with a person at the table who has a nut allergy. Do you think it would work with rasins, Crasins and, maybe, marshmallow?

    • Meghan Telpner says:

      I’m not a fan of marshmallow personally but it would work with some sunflower seeds on top, or nothing at all!

      • Scot Yates says:

        I’m not a fan of marshmallow either but I’m not really making this for myself. I was thinking maybe creme fraiche and honey or Lyle’s Golden Syrup. Actually, I would like to go savory with this – garlic butter and rosemary and maybe a bit of Sriracha sauce but, I think that’s a recipe to try when the holiday is over!
        Thanks for pointing me in a different direction though!

  6. Charli says:

    Wow! I found this recipe while looking for a potato-apple kugel recipe for Passover, and we loved the sweet potato! This will be a new sedar tradition! Thanks and I look forward to using more of your recipes!

  7. Leslie says:

    I would like to make this for four, how do I modify this recipe?

    Thank you 😊

  8. Mindy says:

    This is a great recipe for family that has a gluten allergy! Also, roasted the sunflower seeds with sugar free maple syrup for the crunch on top. Thanks for the sunflower idea👏

  9. Patty says:

    What type of apple do you recommend? I was thinking Granny Smith?

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