Sweet Potato Kugel for Passover

Potato kugel (pudding) can be delicious, but tends to be dense and heavy. As a substitute, Jamaican sweet potato pudding is light, a little sweet, nicely spiced, and its flavor goes extremely well with roast chicken or pot roast, the two traditional meats most often served at the Passover meal. This Jamaican "kugel" uses sweet potatoes and coconut milk, two common Passover food ingredients used in tzimis and macaroons. 

Kugel has long been a staple of Passover seders, the meal and service that commemorate the exile of the Jews from Egypt thousands of years ago. During Passover no leavened bread products are used, so potatoes are often used instead. Enjoy!

Jamaican Spiced Sweet Potato and Coconut Pudding
Makes 8 servings

(Adapted from Mechel Thompson)

3 pounds of sweet potatoes
1/2 cup raisins
1/2 cup sugar
3 cups coconut milk, canned, unsweetened
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup shredded coconut, sweetened or unsweetened

1. Preheat oven to 350 degrees.

2. Peel the sweet potatoes and grate them using the large holes of the grater.

3. Put the grated sweet potatoes in a large bowl. Add the remaining ingredients and mix together well.

4. Grease a 9" x 13" baking dish and pour in the sweet potato mixture.

5. Bake for one hour, or until the top starts to brown. Serve warm as a side dish.

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