Spiralized Sweet Potato Parsnip Kugel

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Spiralized Sweet Potato Parsnip Kugel

Spiralized Sweet Potato Parsnip Kugel

Inspiralized readers, meet Phoebe Lapine, the woman behind the wellness blog, Feed Me Phoebe.

Phoebe’s dishing up this Spiralized Sweet Potato Parsnip Kugel, just in time for fall-time deliciousness and the upcoming Jewish holidays like Rosh Hashana and Yom Kippur!

But first, a bit more about Phoebe. Phoebe Lapine is a food and health writer, gluten-free chef, wellness personality, culinary instructor, and speaker, born and raised in New York City, where she continues to live and eat.

Spiralized Sweet Potato Parsnip Kugel

On her award-winning blog, Feed Me Phoebe, she shares recipes for healthy comfort food and insights about balanced lifestyle choices beyond what’s on your plate. Her forthcoming memoir, The Wellness Project, chronicles her journey with Hashimoto’s Thyroiditis and how she finally found the middle ground between health and hedonism by making one lifestyle change, one month at a time.

I read her book in just a week – it was an amazing and inspiring read. Phoebe has a way with words – and clearly, with food.

Spiralized Sweet Potato Parsnip Kugel

I hope this kugel makes your dinner table this fall and winter and thank you for your warm welcome to Phoebe here on Inspiralized!

Connect with Phoebe:

Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!

If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @inspiralizedali and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life! 



Spiralized Sweet Potato Parsnip Kugel

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins


  • 1 1/2 pounds sweet potatoes 2 medium, peeled and spiralized with Blade C
  • 1 1/2 pounds parsnips 2 large, peeled and spiralized with Blade C
  • 1 large Vidalia onion peeled and spiralized with Blade C, or thinly sliced
  • 6 eggs beaten
  • 2 teaspoons sea salt
  • 1/4 cup olive oil plus more for greasing pan
  • 1/3 cup coconut flour
  • 1/2 teaspoon baking powder


  • Preheat the oven to 350 degrees F, and place a 10-inch cast-iron skillet inside.
  • In a large mixing bowl, stir together the potatoes, parsnips, onion, eggs, salt and olive oil until well combined. Sprinkle in the coconut flour and baking powder and fold until just incorporated.
  • Remove the pan from the oven, and brush it with olive oil. Add the potato mixture, smoothing it out so that it is as even as possible. Bake for 1 hour, or until the kugel is golden brown and crunchy on top and the center is tender.
  • Cut into wedges and serve with Greek yogurt or apple sauce and chives.

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Ali says:
This looks amazing! How much coconut flour should be used? The measurement is showing up as a question mark for me. Thanks!
Meaghan says:
Thanks, Ali! The recipe has been updated. It's 1/3 cup!
Anna-Marie says:
I'm seeing 1/3 cup ❤️
Sarah says:
If you were just going to use regular flour how much would you use?
Meaghan says:
For every cup of all purpose flour, you only need 1/4-1/3 cup of coconut flour. We haven't tried this recipe with regular flour, but a cup should work.
Rosette says:
Can this be prepared ahead of time & frozen?
Carol says:
This recipe sounds great. Could I bake it in something other than cast iron?
Shirl Lundstrom says:
I'll be baking mine in a pampered chef stone ware dish. Stone ware also preheats like cast iron really nice.
Carol says:
Thanks for answering!
Lydia says:
Do you think this would work in a pie dish? Or do you think it has to be a dish that you preheat?
Meaghan says:
Yes, that should be fine!
Shirl Lundstrom says:
The Inspiralized cookbooks frequently showed other vegetables that could be substituted. Do you think rutabags would work in place of the sweet potatoes? I have plenty of them in the garden, along with parsnips and onions!
Meaghan says:
Yes, rutabagas, parsnips, and onions would all work well.
janet taube says:
Looks delicious. Is there a nutrition analysis? Thanks
Meaghan says:
No, there will not be nutritional information for these guest posts while Ali is on maternity leave!
Lois says:
I am allergic to coconut, can I use regular flour and should I adjust the measurement.Thanks
Anonymous says:
Me too! Would love to know this answer!
Meaghan says:
Yes! We haven't tried using regular flour, but adjust to using more regular flour as coconut flour is extremely absorbent and very little is needed.
Stephanie says:
One can also use matzoh crumbs (traditional) or breadcrumbs (not traditional) instead of flour.
Rosette Rutman Abrams says:
I have a brand new Cuisinart Attachment for my Stand Mixer that I am using for the first time. What is the equivalent to the "C" blade. I tried googling it but nothing comes up? Thanks So excited to be trying this!!!
Meaghan says:
We do not have a guide for your spiralizer. We just suggest doing your best to match the noodle shapes your spiralizer makes with the noodle shapes made by the Inspiralizer!
laura says:
Looks amazing. Any suggestions for egg substitutions?
Meaghan says:
You could try using a flax egg!
Marylin says:
Can this be made in advance and then frozen?
Marylin says:
Can this be made in advance, then frozen?

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