Maple Squash Pudding
- Yield: 6-8 servings
When I first tasted the delicious, and later ubiquitous, butternut squash kugel, I thought I was eating something healthy. However, there is a reason it tasted like cake: It was cake.
My Shabbat host readily admitted that that kugel was full of flour, sugar and oil. That was many years ago. Since then, some version of a squash kugel (whether made from sweet potatoes, butternut squash or pumpkin), has graced most Shabbat tables at which I have had the pleasure of eating, including my own. I never could bring myself to make the classic cake-like recipe. Instead, for years I used a Hungry Girl recipe that called for egg beaters and artificial sweetener. As I no longer eat animal products or artificial sweeteners, I had to come up with my own healthy alternative.
I don’t think you’ll find an easier recipe that can be made so quickly and for a crowd. Plus, you can practice your inner Martha Stewart and decorate individual ceramic crocks, as I’ve done here, or one large serving dish.
Cooking tip: if you want to play with the servings, figure that you will use 1 small sweet potato per person or 1 large sweet potato for every two people. In addition, you will want 1 Tablespoon of maple syrup per large sweet potato.
4 large sweet potatoes, cooked until completely soft
¼ cup maple syrup
½ cup-1 cup dried cherries or cranberries
½ cup-1 cup pecans
Pre-heat oven to 350 degrees.
Peel the well-cooked sweet potatoes. If they were cooked earlier, re-heat them for 2 minutes in the microwave in a glass or ceramic dish.
Using a food processor, whip the sweet potatoes and the maple syrup until light and fluffy. You can also use an immersion blender for this step.
Place the mixture into individual ceramic crocks or 1 large serving dish and smooth out the
top. Decorate with dried cherries and pecans.
Place in the oven for 25-30 minutes. Serve warm.