Photo: Jim Franco
Yield
Makes 6 servings (serving size: 1 cup)

Prep: 10 minutes; Cook: 38 minutes. Andrea's wine pick: Bring out the hint of apricot sweetness in this dish with a tender-fruited, peachy American pinot gris like Gallo of Sonoma Russian River Valley 2004 ($15). You can grate the sweet potatoes either by hand or in a food processor fitted with the grating disk.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cook noodles according to package directions; drain and rinse with cold water. Drain again, and set aside.

Step 3

Meanwhile, melt butter in a large nonstick skillet over medium heat. Add the sweet potatoes; sauté until tender, 8 minutes. Let cool 5 minutes.

Step 4

Beat together eggs and egg whites in a large bowl. Add sour cream, jam, and salt; mix well. Add the sweet-potato mixture; mix well. Stir in noodles. Transfer mixture to an 8-inch square glass baking dish that has been coated with nonstick cooking spray; cover dish with foil.

Step 5

Bake 30 minutes or until heated through. Top with pecans; let stand for 5 minutes before serving.

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