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.
Sweet Potato Noodle Kugel
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.
More From Health
- Calories: 427
- Fat: 17g
- Saturated fat: 7g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 2g
- Protein: 10g
- Carbohydrate: 61g
- Fiber: 4g
- Cholesterol: 129mg
- Iron: 3mg
- Sodium: 453mg
- Calcium: 81mg
- 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
- 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.
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