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Sweet Potato Noodle Kugel

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.

Ingredients

  • 8 ounces egg noodles made for Passover
  • 1/4 cup butter
  • 2 medium sweet potatoes (1 1/4 pounds), peeled and grated (about 4 cups)
  • 2 large eggs
  • 2 large egg whites
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup apricot jam
  • 1 teaspoon salt
  • 1/4 cup chopped pecans, toasted

Nutrition Information

  • calories 427
  • fat 17 g
  • satfat 7 g
  • monofat 6 g
  • polyfat 2 g
  • protein 10 g
  • carbohydrate 61 g
  • fiber 4 g
  • cholesterol 129 mg
  • iron 3 mg
  • sodium 453 mg
  • calcium 81 mg

How to Make It

  1. Preheat oven to 350°.

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

  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.

  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.

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