Tex-Mex Sweet Potato and Corn Kugel

Yields1 ServingPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Served hot or cold, this tex-mex sweet potato and corn kugel is great for a warm summer night by the fire with friends or family.

$Tex-Mex Sweet Potato and Corn Kugel$

2 lbs sweet potatoes (about 2 large sweet potatoes), shredded

2 dozen scallions, thinly sliced

6 garlic cloves, minced

6 eggs

2 cups corn, fresh or frozen

1 - 2 tbsp chili powder (depends on how spicy you like it)

2 roasted red peppers (jarred works here), diced

½ cup all-purpose flour

Kosher salt

Freshly cracked black pepper

Preheat oven to 375°F. Grease a 9- x 12-inch casserole dish.

In a large mixing bowl, combine potatoes, scallions, garlic, eggs, corn, chili powder, red peppers, flour, evoo, salt, and pepper. Mix thoroughly.

Pour into prepared pan and bake for 1 hour or until the kugel is browned on top and has set in the center.

Nutrition Facts

Serving Size 10+ Servings