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For years, I made the classic sweet potato kugel with candied pecans on top. Then I stumbled across this recipe, and it’s so good it doesn’t need any topping or crust.
4–5 medium (about 2 pounds/910 grams) sweet potatoes
1/3 cup oil
1/2 cup brown sugar
1/2 cup Gefen Maple Syrup
2/3 cup Gefen Soy Milk or oat milk
4 eggs
1 teaspoon cinnamon
1 teaspoon Pereg Ground Cloves
1/2 teaspoon allspice
1/2 teaspoon Gefen Ground Ginger
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Peel the sweet potatoes and cut into large chunks. Put into a pot and cover with water. Bring to a boil, then lower flame to a simmer. Cook until soft, about 25 to 30 minutes.
Mash the potatoes and add remaining ingredients. Bake in a nine-inch (23-centimeter) round pan for 45 to 50 minutes.
Photography by Sina Mizrahi
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