Yam and Potato Kugel

Prep Time 15 Minutes

Cook Time 70 Minutes

Calories per seving 180

Fat 3.5g

Cholesterol 69mg

Sodium 179mg

Carbohydrates 33g

Fiber 4g

Sugar 10.5g

Protein 4g

1/4 cup apricot jam
1 cup chopped apple
2 oz (about 1/3 cup) Sunsweet^® Orange Essence Prunes, chopped
1 cup Sunsweet^® Orange Essence Prunes (see below)
1/8 tsp ground pepper
3/4 tsp salt
1 Tbsp kosher for Passover margarine, melted
3 Tbsp matzo meal
1/3 cup finely chopped onion
3 eggs
2 medium russet potatoes (about 12 oz total)
2 medium fresh yams (about 12 oz total)

Preheat oven to 375°F. Coat 9x9 inch baking pan with vegetable oil cooking spray. Thinly slice yams and potatoes; place in separate bowls, cover with water. Whisk together eggs, onion, matzo meal, margarine, salt and pepper. Drain water and arrange potatoes in baking pan. Spread charoset over potatoes to within 1/2 inch of edges; top with yam slices. Pour egg mixture over yams. Cover with aluminum foil. Bake for 1 hour or until potatoes are soft when pierced. Meanwhile, combine remaining ingredients for topping. Remove foil and spoon topping over kugel. Bake uncovered, 10 minutes. Cut into 8 squares.

Orange Essence Prune Charoset
In a food processor bowl, place 6 oz (about 1 cup) Sunsweet^® Orange Essence Prunes, 3 oz dried apricots (about 3/4 cup), 2 small red delicious apples, cored and quartered, 1/2 cup chopped walnuts, and 1/4 cup sweet kosher wine or sweet white wine. Process until coarsely chopped or to desired consistency. Serve remaining charoset with matzo crackers.