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.
I am a good cook and routinely make delicious dinners but Julia Child couldn't have saved this dish. One look at the finished product was all that was needed to know what was to come but our family tasted it anyway confirming what we all knew. It was a stringy, disgusting mess. It's unclear how recipes like this make it into cooking magazines. Don't they get tested first? At least the garbage disposal seemed to enjoy it while we had Kraft Dinner.
I used whole grain egg noodles, and added 1/4 cup of dried cranberries and 1 tsp. of cinnamon to make it a 'sweeter' tasting dish. This is the first time I've ever had kugel, and it was pretty good! I would eat this as a side dish though, and not a main course, it's not very filling on its own.
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