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Garnet Yam Kugel with Maple Sugar Streusel

Making Shabbat dinner last week, a full homemade challah to dessert production for a family getting up from shiva, I want to make yams. While making a recipe last month, I knew exactly how I to change it. Friday was the perfect opportunity to try my version. It worked as planned. I love the contrast in color and texture between the base and the streusel topping. And, more importantly, I love the maple flavor.

I admit to being unfamiliar with maple sugar. I did find it with a hechsher and it is expensive! That said, I think it worth the expense. The maple taste and aroma while baking reminds me of crunching fall leaves. I'm on the opposite side of the country from maple syrup production. Doesn't stop me from seeing lumberjack plaid, heavy woolen socks in boots.....Martha Stewart feeding the birds.

Raving about this recipe to someone yesterday, they asked, with a certain amount of sarcasm, if I'd manage to get it posted before Thanksgiving. Ha! I missed it for Sukkot. I'm right on time for Thanksgiving!...even if you eat the traditional dinner on Friday.


Kosher Status: Parve
Number of servings: 12 - 16 servings
Main Ingredient(s): Yams - Red Garnet
Preparation Time: 00:30
Cooking Time: 00:50
Skill Level: 2 (1 Easy - 5 Hard)
Estimated POINT value:


  • 3 pounds of red garnet yams, peeled and cut into chunks
  • 1/4 cup maple syrup
  • 1/4 cup margarine
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 eggs, slightly beaten (optional but makes a lighter kugel)

Streusel Topping:

  • 1 cup of flour
  • 1/2 cup maple sugar
  • 1/3 cup firmly packed brown sugar
  • 3/4 teaspoon cinnamon
  • 6 tablespoons margarine


Peel the yams and rinse them. Using a hand held grater, grate one yam until you have about 1/2 cup of medium shreds. Set aside.

Cut the remaining yams into 1" chunks and place into a 4 quart sauce pan. Add water to just cover. Bring to a boil and reduce the heat to medium. Cook until just fork tender.

Drain the water from the cooked yams.

Mash the yams. Add the remaining ingredients and mash to blend.

Preheat the oven to 350'.

Make the streusel topping by combining the dry ingredients in a bowl. Add the grated yams. Add the melted butter and toss to form a light crumb.

Grease a 9" x 13" baking dish. Add the mashed yams and spread evenly.

Sprinkle the streusel over the top of the mashed yams.

Bake until golden brown and the center is set. Cool slightly before cutting and serving.

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Dana: Looks really yummy. About how long should it bake and at what temperature? Thanks! BTW - I'm making your Yerushalmi Kugel right now!
Leah: Hi Dana ~ Whoops, didn't see your comment! The kugel is baked until it reaches the golden brown and 'set' point. This will vary depending on the depth of the pan, etc. It will start to pull away from the sides of the pan when it is done. Part of how I want to teach is to get cooks to see and feel, smell when something is done. Time is too inconsistent with temperature variations, etc. Bake at 350' and thanks for noticing I left that out...fixing it now!

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Garnet Yam Kugel with Maple Sugar Streusel

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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.

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