Ingredients

• 3 tablespoons unsalted butter , more for the baking dish
• 1 , 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 , 15.5 ounce
• 1 , 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.

Nutrition per serving