Sweet Potato Noodle Kugel: A Delicious & Easy Recipe

Ingredients

• 3 tablespoons butter (plus extra to grease dish)
• 1 (16 ounce) package wide egg noodles
• 1 (15.5 ounce) can crushed pineapple, undrained
• 1.5 cups sour cream
• 5 large eggs, beaten
• 0.5 cup heavy cream
• 0.25 cup sugar
• 1 teaspoon salt
• 1 (40 ounce) can Bruce's® Yams Cut Sweet Potatoes in Syrup, drained
• Pumpkin pie spice for sprinkling over pudding

Instructions

1. Preheat your oven to 350°F (175°C) for baking.
2. Grease a 13x10-inch (4-quart) baking dish thoroughly with butter. Set the prepared dish aside.
3. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 7-9 minutes, until al dente. Drain well and return noodles to the pot. Toss with 3 tablespoons of butter until evenly coated.
4. In a separate bowl, combine pineapple, sour cream, eggs, cream, sugar, and salt. Dice the sweet potatoes into small pieces and add them to the pineapple mixture.
5. Gently fold the sweet potato mixture into the noodle mixture, ensuring everything is well combined. Pour the mixture into the buttered baking dish and sprinkle evenly with pumpkin pie spice.
6. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the kugel is set.
7. Let the kugel cool for at least 40 minutes before slicing into squares. Serve warm or at room temperature for optimal enjoyment.

Nutrition

• Calories: 453 kcal
• Fat Content: 16 g
• Fiber Content: 3 g
• Sugar Content: 10 g
• Sodium Content: 305 mg
• Protein Content: 9 g
• Cholesterol Content: 143 mg
• Carbohydrate Content: 67 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g