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.

Yield: Makes 6 servings (serving size: 1 cup)
Recipe from Health

Nutritional Information

Amount per serving
  • 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

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. 1. Preheat oven to 350°.
  2. 2. Cook noodles according to package directions; drain and rinse with cold water. Drain again, and set aside.
  3. 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. 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. 5. Bake 30 minutes or until heated through. Top with pecans; let stand for 5 minutes before serving.
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