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Weeks before Pesach, my mother’s freezer is efficently stocked with dozens of these pretty two-toned rolls. (My mother even graciously prepared this roll for the photo shoot). This recipe is my mother’s original creation and has been passed to many people who have made it a must-have Pesach staple. For additional variations, substitute sweet potatoes with either sauteed mushrooms and onions or sauteed minced meat and onions for a chic and innovative shepherd’s pie.
5 large potatoes
3 eggs
2 tablespoons Bartenura Olive Oil
1 level tablespoon Haddar Kosher Salt
white pepper, to taste
3 sweet potatoes
1 medium onion, diced
Haddar Kosher Salt, to taste
Preheat oven to 350 degrees Fahrenheit. Roast whole sweet potatoes uncovered in the oven until soft (approximately 1 and 1/2 hours).
Saute onions.
Remove sweet potatoes from oven and slice in half. Scoop out the flesh, discarding the peels, and mash. Mix with fried onions and season with kosher salt. Set aside.
Preheat oven to 350 degrees Fahrenheit.
Grate potatoes. Add eggs, oil, salt, and pepper to the bowl with the potatoes and combine well.
Line a standard size cookie sheet with Gefen Parchment Paper. Spread mixture evenly on parchment paper to cover the cookie sheet. Bake uncovered for approximately half an hour—until the top of the mixture is firm.
Remove from oven and allow to cool for five minutes. Roll potato kugel mixture with the parchment paper (jelly roll style). Set aside and allow to cool completely.
Unroll the potato kugel. Spread the sweet potato mixture evenly on top of kugel mixture.
Roll again, this time without the parchment paper. (Unrolling and rerolling is essential. It helps maintain the shape of the roll). Serve warm.
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Bake twice? Do you bake it after it’s rolled together? For how long?
Simple and impressive! Came out delicious, worked perfectly. I was taken aback at how simple it was to make!