Are you ready for Thanksgiving? Will you partake in the typical American day of gluttony, will you engage in a bit of nutritional off-roading, or will you stay the course? It’s good to have a plan.
As I mentioned last week, I’m in the midst of a Whole30 which will continue through Thanksgiving. I need a plan to get through the holiday because we are traveling to Indiana to celebrate with my parents. They think I’m crazy, but my mom, at least indulges me a bit. She has agreed to let me bring Brussels sprouts and sweet potatoes. I plan to eat turkey and lots of veggies. I’ll forego the pumpkin pie and Cool Whip this year. Actually, I don’t think I could eat chemical-laced Cool Whip ever again even if I tried.
Last night, I tried a new sweet potato dish – Sweet Potato and Apple Kugel. I saw the recipe in the New York Times last Sunday. The only change I made was to swap out the butter and use ghee in its stead. You’ll see that the recipe has 2T of honey in it so I cheated on my Whole30 a little.
I really liked this dish. Cliff gave it a passing grade, and Jack and Clara stated that it was not their favorite. To my Whole30 taste buds, it was decadent. It’s subltly sweet but also rich from all the basting with ghee. I used the shredder blade on my food processor to make quick work of shredding the sweet potatoes and apples. Give it a try and let me know what you think, please. Don't you know that I live for your comments and approval?
Sweet Potato and Apple Kugel
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
2 tablespoons honey
3 to 4 tablespoons melted ghee, as needed
Heat the oven to 375 degrees. Use ghee to grease a 2-quart baking dish.
In a large mixing bowl, beat the eggs with ½ teaspoon sea salt.
Add the grated sweet potatoes and the apples. Pour the lime juice over the grated apples and
sweet potatoes, and then stir everything together. Combine the honey and 2 tablespoons of the melted ghee and stir together, then toss with the sweet potato mixture and combine well.
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 ghee. Return to the oven and bake for another 15 to 20 minutes or longer, brushing every 5 minutes with melted ghee. 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.