Sweet Potato Bourbon Kugel for Thanksgivukkah

Yes, it’s true. Thanksgiving and Hanukkah coincide this year. It’s actually the second night of Hanukkah to be more specific. So since Christmukkah is such a big thing, why not have Thanksgivukkah? And since we’re combining the two holidays, why stick with the same old stuffing and sweet potato pie? Why not serve up a challah apple stuffing or make sweet potato latkes instead? Use your Hanukkiah instead of those tarnished old candlesticks, or have a cornucopia filled with Hanukkah gelt. Pull out all the stops and celebrate! After all, this year you’re getting two holidays for the price of one.

To add to the festivities I bring you a Sweet Potato Bourbon Kugel. Yes, you read that right, I’m putting sweet potatoes, cinnamon and bourbon inside my kugel. I know, my grandmother’s probably rolling over in her grave because I’m changing up the sacred Weinshanker recipe. But hey, I’m a cook. I like to change things up. That’s not to say this delicious dish is replacing my nana’s kugel, because, let’s be honest, there’s just no way it can. I mean the original kugel is a masterpiece that’s been in my family for years and tastes amazing. But this new version is also delicious and could be a nice change of pace at the next Break the Fast. Plus, adding the sweet potato and cinnamon to the classic definitely makes it a more autumnal recipe.

So since Thanksgiving happens to fall on the second night of Hanukkah, instead of making the same old sweet potatoes with marshmallow topping (which I love by the way), why not make a kugel? You get two dishes for the price of one and since it comes in a 9X13 pan, there’s enough to feed everyone at the table, no matter how many people you’re hosting.

Sweet Potato Bourbon Kugel (adapated from Buzz Feed)

Ingredients:

Casserole:

• 4 medium yams
• 4 tablespoons bourbon
• 1-1/2 teaspoons cinnamon
• 1 (1-pound) bag of wide egg noodles
• 6 eggs
• 1/3 cup brown sugar
• 1 pound cottage cheese
• 1 cup (2 sticks) unsalted butter, melted

Topping:

• 2 cups Total wheat flakes
• 1/4 cup brown sugar
• 1/4 cup unsalted butter

Directions:

1. Preheat oven to 400°F. Grease a 9X13 casserole dish and set aside.
2. Wrap the yams in tin foil and roast in the oven until soft and completely cooked through, about 1 hour. Let cool completely. Peel the skin off the sweet potatoes and chop into small pieces. Place the chopped yams in a food processor and puree with the bourbon and cinnamon until completely smooth.
3. Lower the oven to 350°F.
4. Cook the noodles in a pot of heavily salted water until al dente, about 5 minutes. Drain and set aside.
5. Beat the eggs and brown sugar together in a large bowl. Add the cottage cheese, melted butter and sweet potato mixture and mix until just combined. Fold in the noodles until fully combined. Pour the noodle mixture into the prepared casserole dish and cook, covered with tin foil, for 50 minutes.
6. While the casserole cooks, make the topping: place the Total flakes into a resealable bag. Seal the bag and crush the flakes with your hands.
7. Brown the butter in a small skillet. Make sure you keep a close eye on the butter because you don’t want it to burn. Once the butter is brown, remove from the heat, stir in the sugar and the Total flakes until just combined.
8. Once the kugel is done baking, remove from the oven. Remove the foil and sprinkle the Total mixture over the top. Bake, uncovered, for 30 more minutes until set and serve immediately.