Sweet Potato Noodle Kugel

Jim Franco
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.

Yield:

Makes 6 servings (serving size: 1 cup)

Nutritional 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

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

Preparation

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.

Note:

Karen Levin; Wine pairing by Andrea Immer Robinson,

April 2006