Rosemary Sweet-Potato Kugel

• 3 lbs sweet potatoes, peeled and sliced into 1/8 inch rounds
• 1 tbsp dried rosemary or 2 tbsp minced fresh rosemary leaves
• 1 tbsp olive oil
• extra oil for the pan

Preparation

1 Preheat the oven to 375F. Oil a 9x13 inch baking pan.
2 Layer one-third of the sweet potatoes in the prepared pan, overlapping slightly. Sprinkle with 1 tsp of the dried rosemary, or 2 tsp of the fresh, and drizzle with 1 tsp of the olive oil.
3 Make a second layer of overlapping sweet-potato slices, starting at the opposite end of the pan from where you began the first layer. Sprinkle with 1 tsp dried rosemary, or 2 tsp fresh, and drizzle with another tsp olive oil.
4 Make a third layer of overlapping slices, using the remaining sweet potatoes, starting at the opposite end of the pan from where you began the second layer. Sprinkle with the remaining 1 tsp dried rosemary, or 2 tsp fresh, and drizzle with the remaining 1 tsp olive oil.
5 bake, uncovered, at 375F for 30 to 45 minutes. Check after 30 mins. The edges should be turning light brown. The kugel is ready when the sweet potatoes can be pierced easily with the point of the knife.