For many of us, each main course needs its sweet accompaniment. Of course, on Pesach that can sometimes be complicated. Here are the sweet side dishes our staff loves making when the year-round kugels are off limits.

Fluffy Apple Kugel

Apples are our go-to for a sweet Pesach side. My mother’s fluffy apple kugel is a staple.

• 5 eggs, separated
• 1 cup sugar, divided
• 2 scoops vanilla sugar, divided
• ½ cup oil
• ¾ cup potato starch
• 2 tsp lemon juice
• 8 apples, peeled and thinly sliced

Preheat oven to 350°F (175°C).

Beat egg whites. Gradually add 1/2 cup sugar and 1 scoop vanilla sugar until stiff peaks form.

Beat yolks. Add remaining 1/2 cup sugar and remaining vanilla sugar, and beat until thick and lemon colored. Add oil, potato starch, and lemon juice and beat again. Fold in the whites with a spatula.

Fold the apples into the batter. Pour into a 9x13-inch (23x33-cm) baking pan, and bake for 45 minutes to 1 hour.

—Esti Vago, production

Roast Sweet Potatoes

The hardest part of this recipe is peeling and cutting the potatoes into chunks, so use a good knife. Otherwise it’s an easy and tasty side dish, and the next day you can throw the leftover sweet potato chunks into a gourmet salad with Craisins, pecans, and other favorite toppings.

• 4 sweet potatoes, peeled and cut in cubes
• 1 large onion, cut in large dice
• 2 Tbsp light olive oil or cooking oil
• salt, pepper, garlic powder, paprika, chili powder, dash cinnamon, dash cumin

Place the sweet potatoes, onions, and oil in a bowl. Sprinkle with spices and mix well. Turn out onto a parchment or foil-lined baking sheet and roast at 375°F (190°C) until sweet potatoes are browning on the outside and soft inside.

—Barbara Bensoussan, columnist