Sweet Potato Noodle Pudding (Kugel)

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. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Grease a large 13x10-inch (4 quart) baking dish with butter. Set aside.

3. 3

   Cook noodles according to package directions. Drain and return to pot with with butter. Mix well coat noodles.

4. 4

   In a medium bowl, stir together eggs, cream, sugar, salt, sour cream, and pineapple.

5. 5

   Cut sweet potatoes into small chunks. Add to egg mixture.

6. 6

   Stir sweet potatoes into noodle mixture until well combined. Transfer to the prepared baking dish. Sprinkle with pumpkin pie spice.

7. 7

   Bake until top is golden brown, and pudding is set, 40 to 45 minutes.

8. 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.