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2 sweet potatoes
Peel and cook sweet potatoes and squash until soft in a small amount of water.
Drain off water, cool and place in a processor with the rest of the ingredients. Process until smooth. Sprinkle with cinnamon and sugar.
Bake in a dish that's been sprayed with a non-stick spray. Cover with foil lightly. Bake at 160°C for about 1 to 1-1/2 hours, until the center is no longer soft.
Poster's Notes:
It's a huge recipe so you might like to make 2 kugels and freeze one.
Posted by Joan Struck
Nutritional Info Per Serving: N/A
1 large butternut squash
4 large eggs
1/2 to 1/3 cup sugar
1 cup flour
2 cups pareve cream
1 tbsp. margarine
3 tsp. vanilla essence
1 tsp. baking powder
Renée Glass says: You can use a handheld blender instead of a food processor.