Sweet Potato and Apple Kugel

by Martha Rose Shulman

I’ve looked at a number of sweet potato kugel recipes, and experimented with this one a few times until I was satisfied with it. The trick is to bake the kugel long enough so that the sweet potato softens properly without the top drying out and browning too much. I cover the kugel during the first 45 minutes of baking to prevent this. After you uncover it, it’s important to baste the top every 5 to 10 minutes with melted butter.


  • 4 eggs
  • Salt to taste
  • 2 large sweet potatoes (1 3/4 to 2 pounds total), peeled and grated
  • 2 slightly tart apples, like Gala or Braeburn, peeled, cored and grated
  • 1 tablespoon fresh lime juice
  • 1 tablespoon mild honey or agave nectar
  • 3 to 4 tablespoons melted unsalted butter, as needed


  1. Heat the oven to 375 degrees. Butter a 2-quart baking dish
  2. In a large mixing bowl, beat the eggs with salt to taste (I suggest about 1/2 teaspoon). Add the grated sweet potatoes and the apples. Pour the lime juice over the grated apples and sweet potatoes, then stir everything together. Combine the honey and 2 tablespoons of the melted butter and stir together, then toss with the sweet potato mixture and combine well
  3. Transfer the mixture to the prepared baking dish. Cover the dish tightly with foil and place in the oven. Bake 45 minutes. Remove the foil and brush the top of the kugel with melted butter. Return to the oven and bake for another 15 to 20 minutes or longer, brushing every 5 minutes with butter. The kugel is ready when the edges are browned, the top is browned in spots and the mixture is set. Remove from the heat and allow to cool for 10 to 15 minutes before serving
  • Advance preparation: You can make this a day ahead and reheat in a medium oven



Cookies ‘n’ Cream Crunch (perfect for diabetics)

Cookies 'n' Cream Crunch

This dessert is great for those who have a sweet tooth, but diabetic. There is no sugar added in this dessert. This recipe was found on health.com


  • 1 (6 1/2-ounce) package sugar-free chocolate sandwich cookies, crushed
  • 1/3 cup chopped pecans
  • 3 tablespoons reduced-calorie margarine, melted
  • 1 quart vanilla no-sugar-added, fat-free ice cream, softened


1. Combine first 3 ingredients; reserve 1 cup mixture. Press remaining crumb mixture firmly in bottom of a 9-inch square pan. Freeze 10 minutes.

2. Spread ice cream over crumb mixture in pan. Sprinkle reserved crumb mixture over ice cream; gently press mixture into ice cream. Cover and freeze at least 8 hours.

3. To serve, let stand at room temperature 5 minutes; cut into 9 squares.

Click here for the original recipe