Canola oil spray
1 lb. (about 2 medium) sweet potatoes
1 medium baking potato (about 1/2 lb.)
1 medium carrot, finely grated
1/2 cup golden raisins
2 large eggs
1/4 cup orange juice
1 Tbsp. canola oil or melted butter
1 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1 tsp. salt
Freshly ground black pepper
1/2 cup whole-wheat bread crumbs or matzo meal
Place rack in center of oven. Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray.
Peel and finely grate sweet potatoes into a large bowl. Peel and finely grate baking potato into a smaller bowl. A handful at a time, squeeze as much water as possible from the baking potato, then add to sweet potatoes. Add carrot and raisins and mix until well combined.
In a small bowl, whisk together eggs, juice, oil, cinnamon, nutmeg, salt and pepper. Add to potatoes and mix to blend well. Add bread crumbs and mix until well combined. Turn mixture into prepared baking pan. With the back of a spoon, press firmly to compact it and then smooth the surface. Cover pan with foil.
Bake 20 minutes. Remove foil. Continue baking until vegetables are tender and top is lightly browned, about 30 minutes. Cool on a rack until lukewarm.
Cut kugel into 8 rectangles and serve while still warm. To save for a later time, cover snugly with foil and refrigerate overnight. Before serving, reheat in a 350-degree oven until heated through, about 20 minutes.
Makes 8 servings.
reprinted with permission by AICR