• 7-8 cups grated sweet potato (about 5-6 sweet potatoes)
• 2 apples, grated
• 1 cup  goji berries or raisins (optional)
• 1 cup quinoa flour or almond meal (for non-Passover times, I opt for brown rice flour)
• 2 tsp cinnamon
• 1 tsp sea salt
• pinch each of clove and nutmeg
• 1 cup water

Topping

• 1 cup pecans, chopped
• 1 cup slivered almonds
• 2 tbsp coconut syrup or maple syrup
• pinch of sea salt
• pinch each of cinnamon, clove and nutmeg

1. Preheat oven to 350F.
2. Mix all ingredients in a large mixing bowl (omit topping).
3. Place in 12 x9 baking dish and flatten firmly with the back of a spatula. This will help it hold together.
4. Bake for 30 minutes.
5. While baking, mix together topping ingredients.
6. At the 30 minute mark, remove kugle from the oven and sprinkle with pecan mix.
7. Bake for another 20 minutes. Allow to cool slightly before serving so it will keep together.