Yam & Potato Kugel
with Orange Essence Prune Haroset
A honey-sweetened yam and potato side dish topped with orange-scented prune haroset for Passover.
2 medium fresh yams
2 medium russet potatoes
3 large eggs
1/3 cup finely chopped onion
3 tablespoons matzo meal
1 tablespoon margarine
3/4 teaspoon kosher salt
1/8 teaspoon ground pepper
1 cup Orange Essence Prune Haroset (recipe follows)
1/3 cup orange essence prunes
1 cup chopped apple
1/4 cup apricot jam
- Preheat oven to 375°F (190°C). Coat 9x9-inch baking pan with vegetable cooking spray.
- Thinly slice yams and potatoes; place in separate bowls, cover with water.
- Whisk together eggs, onion, matzo meal, margarine, salt and pepper.
- Drain water and arrange potatoes in prepared baking pan to within 1/2-inch of edges; top with yam slices. Pour egg mixture over yams. Cover with aluminum foil.
- Bake 1 hour or until potatoes are soft when pierced.
- Meanwhile, combine remaining ingredients for topping. Remove foil and spoon topping over kugel. Bake uncovered, 10 minutes.
Makes 6 to 8 servings.
For Orange Essence Prune Haroset: In food processor bowl, place 6 ounces (about 1 cup) Orange Essence Prunes, 3 ounces dried apricots (about 3/4 cup), 2 small red delicious apples, cored and quartered, 1/2 cup chopped walnuts, and 1/4 cup sweet kosher wine or sweet white wine. Process until coarsely chopped or to desired consistency. Serve remaining haroset with matzo crackers. Makes about 2 1/2 cups.
Recipe courtesy of the National Honey Board.