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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
 ⅓ cup Colavita Extra Virgin Olive Oil
 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