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Yam & Potato Kugel with Orange Essence Prune Haroset recipe

A honey-sweetened yam and potato side dishtopped with orange-scented prune haroset for Passover.

Recipe: Yam & PotatoKugel with Orange Essence Prune Haroset

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 9×9-inch baking pan with vegetable cooking spray.
  • Thinly slice yams and potatoes; placein separate bowls, cover with water.
  • Whisk together eggs, onion, matzo meal,margarine, salt and pepper.
  • Drain water and arrange potatoes in prepareddbaking 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 softwhen pierced.
  • Meanwhile, combine remaining ingredientsfor topping. Remove foil and spoon topping over kugel. Bake uncovered,10 minutes.

    Makes 6 to 8 servings.

    For Orange Essence Prune Haroset: In foodprocessor bowl, place 6 ounces (about 1 cup) Orange Essence Prunes,3 ounces dried apricots (about 3/4 cup), 2 small red deliciousapples, cored and quartered, 1/2 cup chopped walnuts, and 1/4cup sweet kosher wine or sweet white wine. Process until coarselychopped or to desired consistency. Serve remaining haroset withmatzo crackers. Makes about 2 1/2 cups.

    Recipe courtesy of the National Honey Board.

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