Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

This versatile recipe serves 4 - 6 as a vegetarian main dish or up to 8 as a side dish. Serve hot or cold, with salads or hot vegetable dishes. Posted for RSC#8

Ingredients Nutrition

Directions

  1. Pre heat oven to 325 F.
  2. Heat the olive oil in a frying pan and gently fry the onions, ginger and garlic for 3 minutes until onions are transparent.
  3. In a large bowl, mix the remaining ingredients together then add the onion mixture.
  4. Pour into a greased 8 inch square ovenproof dish and bake for about 1 hour 5 minutes to 1 hour 15 minutes, when the bake will be set and golden.
  5. If serving hot, allow to rest for about 5 minutes before serving.

Reviews

(6)
Most Helpful

This is an excellent dish. Instead of grating the sweet potatoes I thinly sliced them because I don't like things so mashed. I used So Delicious plain coconut milk (dairy and dairy substitute aisle) instead of the dessicated coconut. I am making it again tonight and will add extra jalapeno. People seem to be saying that theirs turned out very sweet, and I assume that it's because they are using sweetened coconut. Mine was not so sweet (which I was happy about). Will be making this every Shabbat instead of kugel.

chayamushka July 04, 2011

This was great. Weird to us, but enjoyed all the same. I used a can of sweet potatoes instead of fresh. I chopped the chunks up into smaller pieces. But not too small as I didn't want it to become mush. It was nice to have the little pieces of sweet potato here and there. I will make this again for sure!

Saturn June 13, 2006

I made half of the recipe. I didn't have any jalapeno peppers so unfortunately had to leave that out. I made mine lower fat by using Egg Beaters instead of whole eggs; reduced fat sour cream; and my coconut was also reduced fat. This brought the fat down to 8 grams per serving as a side dish. I calculated my 1/2 recipe as 4 servings. Looking forward to the leftovers tomorrow!

poodlebone March 26, 2006

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