Spiralized Sweet Potato and Parsnip Kugel

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 3 customer reviews
Spiralized Sweet Potato and Parsnip Kugel
Spiralized Sweet Potato and Parsnip Kugel


  • 1 pound parsnips, spiralized using the 5mm blade
  • 1 yellow onion, spiralized using the 3mm blade
  • 4 large eggs, beaten
  • 1/2 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 7 tablespoons vegetable oil, divided
  • 1/3 cup flour
  • 1/4 teaspoon baking powder


For best results, we recommend using:


  1. Preheat oven to 350°F (175°C) with a 10-inch cast iron skillet inside the oven to also preheat.
  2. Toss potatoes, parsnips, onion, eggs, salt, and pepper together in a large mixing bowl; add 6 tablespoons oil, flour, and baking powder and mix to coat vegetables in batter.
  3. Remove skillet from the oven and grease with remaining oil. Pour potato and parsnip mixture into the skillet, pressing down and smoothing into an even layer with a spatula.
  4. Bake in preheated oven until the kugel is creamy in the center and the top is golden-brown and crunchy, about 90 minutes. Slice to serve on individual plates.


4.5out of 5 Stars

(3 Reviews)

How would you rate this recipe?

What others are saying

Image of Katie Hason

Katie Hason says:

The sweet potato flavor of the kugel was definitely the bright spot in this recipe. Never realized how easy it was to make a kugel casserole! The crunchy texture on the outside was perfect.

Image of Laura Griffin

Laura Griffin says:

Very good kugel recipe. I've tried so many different variations, and this one is one of my favorites. I like the use of spiralized sweet potatoes and parsnip, as opposed to the traditional noodle or grated potato.

Image of Julie Joseph

Julie Joseph says:

No amount of sweet potatoes listed, going to try 2 to 3 cut the same as the parsnips.