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.
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
How to Make It
Preheat oven to 350°.
Cook noodles according to package directions; drain and rinse with cold water. Drain again, and set aside.
Meanwhile, melt butter in a large nonstick skillet over medium heat. Add the sweet potatoes; sauté until tender, 8 minutes. Let cool 5 minutes.
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.
Bake 30 minutes or until heated through. Top with pecans; let stand for 5 minutes before serving.