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Tex-Mex Sweet Potato and Corn Kugel

Sweet Potato Kugel vertical

Hot or cold, this kugel is delicious. Perfect for summer with big bold flavors and alongside a hot chili style cholent for your new favorite Shabbat lunch.

Make sure to use a great quality extra virgin olive oil. We love Colavita!

  • Duration
  • Cook Time
  • Prep Time
  • 10+Servings


  • 2 pounds 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 tablespoons chili powder (depends on how spicy you like it)
  • 2 roasted red peppers (jarred works here), diced
  • ½ cup all-purpose flour
  • ⅓ cup extra virgin olive oil, such as Colavita
  • Kosher salt
  • Freshly cracked black pepper


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

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

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

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