The Ultimate Bar/Bat Mitzvah Celebration Book by Jayne Cohen and Lori Weinrott
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1/4 cup olive oil plus extra-virgin olive oil for drizzling

6 cups thinly sliced onions (about 1 pounds)

3 large russet (baking) potatoes, peeled and cut into chunks

salt and freshly ground pepper

4 large sweet potatoes, peeled

4 large eggs, slightly beaten

1 tablespoon baking powder

2 tablespoons fresh thyme, chopped
    Coat the bottom of a heavy, 10- or 12-inch saute pan with 3 tablespoons of the oil and place over high heat. Add onions, turn heat down to medium, and saute until soft and golden, stirring occasionally and taking care to avoid burning them. Season generously with salt and pepper and set aside.

    Cook russet potatoes in boiling salted water until fork-tender, then drain. While still warm, mash the potatoes, using a ricer, food mill, or masher, until very smooth, and place in a large bowl.

    Grate raw sweet potatoes, using food processor fitted with grating disk or by hand, and add them to mashed potatoes, along with half the sautéed onions. Add eggs and baking powder and combine thoroughly. Add thyme, and salt and pepper to taste and mix well.

    Preheat oven to 350 degrees. Grease 9-inch springform pan with the remaining tablespoon of oil. Spread potato mixture evenly in pan, and top with the remaining sauteed onions. Drizzle with extra-virgin olive oil and cover pan with foil. Set the pan on a baking sheet and bake 35 to 50 minutes, or until center is firm. Remove foil and bake for 10-15 minutes more to crisp onions. Let kugel cool to room temperature.

    Release the springform and cut kugel into wedges. Reheat in a low oven and serve warm.

    Yield: 10-12 servings
The Ultimate Bar/Bat Mitzvah Celebration Book
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