Sweet potato and carrot kugal
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Sweet potato |
| 1 | pounds | Carrots |
| 1 | can | (20 oz) of crushed pineapple |
| ½ | cup | Oil |
| 1 | cup | Sugar |
| 1 | teaspoon | Cinnamon |
| 3 | larges | Eggs |
| ¾ | cup | Flour |
| 1 | teaspoon | Salt |
Directions
Cook the sweet potaoes and carrots in boiling water strain, and mash.
(carrots take longer to cook - you might want to cook them separately) Add oil and sugar, beat sugar and oil together in separate bowl and then add to rest of recipe, brown sugar can be used.
Add the rest of the ingredients, mix and bake in 9 x 13 inch pan at 350 degrees Fahrenheit until done, about an hour but you need to check.
Posted to JEWISH-FOOD digest by jryrie@... (Jacklyn L. Ryrie) on Sep 08, 98, converted by MM_Buster v2.0l.