Spiralized Sweet Potato Parsnip Kugel

Name: Spiralized Sweet Potato Parsnip Kugel
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 1 1/2 pounds sweet potatoes (2 medium, peeled and spiralized with Blade C); 1 1/2 pounds parsnips (2 large, peeled and spiralized with Blade C); 1 large Vidalia onion (peeled and spiralized with Blade C, or thinly sliced); 6 eggs (beaten); 2 teaspoons sea salt; 1/4 cup olive oil (plus more for greasing pan); 1/3 cup coconut flour; 1/2 teaspoon baking powder

inspiralized.com

Your recipes

Prep Time: 10 minutes

Cook Time: 60 minutes

Total: 70 minutes

Author : Ali Maffucci

Ingredients

Remove All · Remove Spices · Remove Staples

1 1/2 pounds sweet potatoes (2 medium, peeled and spiralized with Blade C)1 1/2 pounds parsnips (2 large, peeled and spiralized with Blade C)1 large Vidalia onion (peeled and spiralized with Blade C, or thinly sliced)6 eggs (beaten)2 teaspoons sea salt1/4 cup olive oil (plus more for greasing pan)1/3 cup coconut flour1/2 teaspoon baking powder

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 350 degrees F, and place a 10-inch cast-iron skillet inside.

Step 2

In a large mixing bowl, stir together the potatoes, parsnips, onion, eggs, salt and olive oil until well combined. Sprinkle in the coconut flour and baking powder and fold until just incorporated.

Step 3

Remove the pan from the oven, and brush it with olive oil. Add the potato mixture, smoothing it out so that it is as even as possible. Bake for 1 hour, or until the kugel is golden brown and crunchy on top and the center is tender.

Step 4

Cut into wedges and serve with Greek yogurt or apple sauce and chives.