Sweet Vegetable Kugel

Prep: 25 min.; Bake: 1 hr., 7 min.; Cool: 15 min.

Yield: Makes 8 servings

Ingredients

• 3/4  cup  chopped pecans
• 4  cups  peeled and grated sweet potato (about 1 extra large)
• 3  cups  peeled and grated carrots (about 4 large)
• 2  cups  peeled and grated Gala apples (about 2 large)
• 1  cup  matzo meal
• 1/2  cup  margarine, melted
• 1/2  cup  sugar
• 1  large egg, beaten
• 1  teaspoon  salt
• 3/4  teaspoon  ground cinnamon
• 1/4  teaspoon  ground nutmeg

Preparation

1. Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool in pan on a wire rack 15 minutes or until completely cool. Reserve 3 Tbsp. pecans. Reduce oven temperature to 325°.

2. Stir together sweet potatoes, next 9 ingredients, and remaining pecans in a large bowl until blended; spoon mixture into 8 (8-oz.) lightly greased ramekins.

3. Bake, covered, at 325° for 45 minutes. Increase oven temperature to 350°; uncover and bake 15 minutes or until edges are golden brown. Top evenly with reserved toasted pecans.