Yam and Potato Kugel with Orange Essence Prune Charoset

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1/4 cup apricot jam

1 cup chopped apple

2 oz. (about 1/3 cup) Sunsweet Orange Essence Prunes, chopped

1 cup Orange Essence Prune Charoset (see below)

1/8 tsp. ground pepper

3/4 tsp. salt

1 tbsp. kosher for Passover margarine, melted

3 tbsp. matzo meal

1/3 cup finely chopped onion

3 eggs

2 medium russet potatoes (about 12 oz. total)

2 medium fresh yams (about 12 oz. total)


Preheat oven to 375F. 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 baking pan. Spread charoset over potatoes to within inch of edges; top with yam slices. Pour egg mixture over yams. Cover the 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 mins. Cut into 8 squares. Makes 8 servings.

ORANGE ESSENCE PRUNE CHAROSET: In food processor bowl, place 6oz (about 1 cup) Sunsweet Orange Essence Prunes, 3 oz 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 charoset with matzo crackers. Makes about 2-1/2 cups.