Kugel/Cake, gluten free
Can be served as a kugel, a cake or for breakfast

Prep time: 10 minutes,  Baking Time: 30 minutes


1 medium sweet potato ~ equivalent to 1 cup

1 cup roasted, unsalted cashews

6 medjool dates, pitted

3 eggs, whisked

2 tablespoons honey

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/4 teaspoon baking soda

pinch of salt



1.5 cup raw walnuts, chopped

1/4 cup raw honey

2 teaspoons cinnamon

pinch of salt

1 tablespoon coconut oil

  1. Preheat your oven to 425 degrees.
  2. Poke holes in your sweet potato and bake for 30-40 minutes or until soft and completely cooked through.
  3. While your sweet potato cooks, add your dates to a food processor and pulse to combine. Then add your cashews and let run until you have paste with the cashews completely broken down.
  4. Once your sweet potato is cooked, reduce heat of oven to 350 degrees.
  5. Add cashew and date mixture to a bowl, along with your baked sweet potato with the skin removed, eggs and all other bread ingredients. Mix well.
  6. Grease your pan, any pan will do, and pour in mixture.
  7. Bake for 15-18 minutes, depending on depth of pan, then let cool.
  8. While the kugel is baking, place a small skillet over medium heat and add your coconut oil then chopped walnuts.
  9. Let the walnuts begin to toast for a minute or two, then add your honey, cinnamon,  and pinch of salt.
  10. Mix to combine and let cook for about 1-2 minutes more.
  11. Add your sticky nut mixture to the top of your sweet potato breads.
  12. Let cool completely (the nut mixture will harden a bit) then cut and serve!
Sweet Potato Kugel
I serve this almost every shabbos, and its a huge hit every time

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