2 tbs canola oil (olive, if you're being authentic), plus more for dish
1 large onion, chopped
1 large sweet potato, coarsely chopped
2 large carrots, peeled and coarsely grated
2 large baking potatoes, peeled and coarsely grated
3 large eggs
1 tsp kosher salt
1/4 tsp freshly ground pepper
1/3 cup fresh chopped parsley
1 tsp paprika
1/4 cup matzoh meal
Lightly oil a 7 cup baking dish. Heat oil in a heavy skillet over medium-low heat and add onions. Sauté until soft, about 10 minutes.
Using a strainer, squeeze excess water from potatoes, then place in a large bowl along with grated sweet potato, carrots and onions. Mix in eggs, salt, pepper, parsley, paprika and matzoh meal.
Heat baking dish in a preheated 350F oven for five minutes. Transfer kugel mixture into the dish and spread evenly. Bake for about 1 hour until set and lightly browned. Let rest for five minutes before serving.
Where to find it: Matzoh meal, the crumbs of the cracker-like unleavened bread for which it’s named, can be found in the ethnic section of your favourite supermarket. Use it in this recipe, and as a substitute for bread crumbs in other recipes.