Sweet Potato Kugel with Cinnamon and Honey Drizzle

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A baked sweet potato kugel dish that balances natural sweetness and warm spices, perfect for a Passover dessert or side. This Jewish-inspired Passover recipe, ready in about 75 minutes, pairs large sweet potatoes, peeled and grated, large eggs, matzo meal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups large sweet potatoes, peeled and grated
• 3 large eggs
• 1/2 cup matzo meal
• 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 tsp salt
• 4 tbsp unsalted butter, melted
• 2 tbsp honey (for drizzle)

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Instructions

1. Step 1: Preheat oven to 350°F and grease an 8x8-inch baking dish with 1 tablespoon melted butter.
2. Step 2: In a large bowl, beat 3 large eggs until frothy, then add 3 cups grated peeled sweet potatoes, 1/2 cup matzo meal, 1/4 cup granulated sugar, 1 1/2 teaspoons ground cinnamon, 1 teaspoon vanilla extract, and 1/2 teaspoon salt; mix thoroughly.
3. Step 3: Stir in 3 tablespoons melted unsalted butter until evenly incorporated.
4. Step 4: Transfer the mixture to the prepared baking dish, smoothing the top with a spatula.
5. Step 5: Bake for 1 hour until the edges are golden and a knife inserted in the center comes out clean.
6. Step 6: Drizzle 2 tablespoons honey over the warm kugel before serving to enhance its natural sweetness.