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