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Spiralized Sweet Potato Parsnip Kugel

Prep Time 10 mins
Cook Time 1 hr
Total Time 1 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.