Hazelnut-topped sweet potato bake

By | January 8, 2013


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Welcome to my first one-handed blog post.

I could put the baby down and gain the use of my second hand, yes. But he’s so cute. And he’s wearing the cuddliest onesie, and his hair is all soft and fuzzy and sweet-smelling because I just washed it. You see my predicament? I really can’t put him down.

Besides, I haven’t figured out the whole baby carrier thing yet.


So this hazelnut-topped sweet potato bake, I was going to make it for the Shabbos before my due date. Instead, I gave birth on Thursday and we spent Shabbos in the hospital. The food there actually wasn’t bad — but it was definitely not my hazelnut-topped sweet potato bake.

Luckily, sweet potatoes last a really long time. These waited a full three weeks to be used. Good as new!


You could probably call this a kugel, but to me it seems more elegant than anything called “kugel” could ever be. It’s totally the hazelnuts’ fault. First they’re roasted, then roughly chopped and tossed in a pan with a pat of butter and a spoonful of brown sugar. And pumpkin pie spice, because that stuff is heavenly. You could easily eat them like that, but wait! Don’t!

Sprinkle them on top of these soft sweet potato squares instead. Because hazelnuts and sweet potatoes? They’re delicious.


Almost as delicious as this sleeping baby with his pacifier hanging halfway out of his mini mouth. Almost…but not quite.

One year ago: Soba noodle stir-fry


jessica on January 8, 2013 at 3:50 pm.

yummy! i love hazelnuts and they look like the perfect addition to these sweet potatoes


stephanie/the kosher foodies on January 9, 2013 at 3:56 am.

i gotta try this, i have a pound of hazelnuts in my freezer!


ariel-sara gerowitz on January 9, 2013 at 2:32 pm.

This sounds super yummy, a nice variation from my regular sweet potato pie. Enjoy the little one!


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