I know every vegan blog and cookbook on the planet suggests Sweet PotatoKugel as the go-to Pesach dish, but I assure you, while avoiding Kitniyot and appeasing your Ashkenazi and Sephardic friends alike (and maybe Mizrahi too?) can be confusing, this is not your standard Jewish flavor palate, and may hopefully bring some of the bang from your most beloved dishes the rest of the year.
Makes 2 13 x 9 pans. Preheat oven to 375 degrees cook for 40-45 minutes, rotating once.
3 large peeled and grated sweet potatoes
3 peeled and grated green apples (sometimes i leave the skin on for a nice speckle of green)
1 cup golden raisins
1/2 cup chopped cashews
1/2 cup chopped walnuts
1 tsp cinnamon
1/2 tsp nutmeg
3 tsp Garam Masala (or Curry powder)
1 tsp salt
1 cup coconut milk
1/2 cup maple syrup, date syrup or agave
1 cup brown rice flour (feel free to use matzoh meal, gf matzoh meal is good too, but many aren’t vegan so look closely!!!)
2 tablespoons chia seeds in 6 tablespoons of veggie broth
Grate the sweet potatoes, I use the food processor for this
and then I use it for the apples, and toss it and the remaining ingredients in a bowl and mix thoroughly, making sure the spices reach everywhere evenly.
Fill baking dish (I used a glass lasagna pan and a metal roasting pan for side by side comparison and both turned out great) with a thick even layer of the mixture.
Let it bake until the top has a nice crispiness to it, even if the edges get a little dark.
Let cool, and serve warm or hot. This is a filling, highly nutrient dense meal, with some sweetness and spice to it!