Sweet Potato Kugel

Is everyone still addicted to Pinterest-or is it just me?

Either way, I’m still inspired by all the amazing photos on the board site, from both vegan and non-vegan pinners.

And this sweet potato kugel was definitely one of those dairy-filled ones that just sounded so good, I knew I needed to transform it. I really didn’t find any vegan variations of it, so I’ll be totally ecstatic if I’m making one of the first ever documented sweet potato kugel of it’s kind.

And yes, I know it’s almost July and I’m sharing a recipe that’s more Thanksgiving appropriate. But it’s that time of the month (sorry fellas, EARMUFFS) and when you’re craving something, you crave it. I couldn’t sleep until I got this in my belly! And my tummy was VERY happy once it arrived.

1 package organic pappardelle or other thick pasta, cooked

3 medium sweet potatoes, cubed and boiled (I left the skins on, but peel ’em if you want!)

1 cup vegan cream or coconut milk

1 cup raisins (or cranberries)

1 cup chopped pecans

1 leek, sliced

3/4 cup vegan cream cheese

1/4 cup maple syrup

1 tbsp olive oil

1 1/2 tsp cinnamon

1 tsp sea salt

1/4 tsp nutmeg

1/4 tsp black pepper

• Preheat oven to 350 degrees
• In a frying pan over medium heat cook olive oil and leeks for about 5 minutes
• Add pecans and continue cooking and stirring for 3-5 more minutes
• In a food processor, pulse sweet potatoes, coconut milk, cream cheese, maple syrup, cinnamon, salt, nutmeg and black pepper until creamy
• Toss pasta with sweet potato sauce and then mix in leeks, pecans and raisins
• In a 13X9 greased casserole dish, pour pasta into the dish and cover with foil
• Bake at 350 degrees for 20 minutes
• Remove foil and continue baking for 25 minutes