In Jewish tradition, this dish is called Kugel, a beloved staple often served at holiday meals. This contemporary sweet potato version is easy, delicious, and perfect for any occasion! Serve warm or, even better, at room temperature.
Ingredients
- 3 tablespoons unsalted butter , more for the baking dish
- 1 package wide egg noodles , 16 ounce
- 5 large eggs , beaten
- 0.5 cups heavy cream
- 0.25 cups white sugar
- 1 teaspoon salt
- 1.5 cups sour cream
- 1 can crushed pineapple , 15.5 ounce
- 1 can Bruce's® Yams Cut Sweet Potatoes in Syrup , 40 ounce
- pumpkin pie spice for garnish
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Grease a large 13x10-inch (4 quart) baking dish with butter. Set aside.
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3
Cook noodles according to package directions. Drain and return to pot with with butter. Mix well coat noodles.
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4
In a medium bowl, stir together eggs, cream, sugar, salt, sour cream, and pineapple.
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5
Cut sweet potatoes into small chunks. Add to egg mixture.
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6
Stir sweet potatoes into noodle mixture until well combined. Transfer to the prepared baking dish. Sprinkle with pumpkin pie spice.
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7
Bake until top is golden brown, and pudding is set, 40 to 45 minutes.
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8
Let pudding cool at least 40 minutes before cutting into squares. This side dish can be served warm or, even better, at room temperature.
Nutrition Facts
Per serving
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