Sweet Potato Noodle Pudding (Kugel)
Description
This sweet potato noodle pudding (kugel) recipe is a contemporary variation on the traditional Jewish delight. It's easy and perfect for any occasion.
Ingredients
•
3 tablespoons butter (plus extra to grease dish)
•
1 (16 ounce) package wide egg noodles
•
1 (15 1/2 ounce) can crushed pineapple, undrained
•
1 1/2 cups sour cream
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5 large eggs, beaten
•
1/2 cup heavy cream
•
1/4 cup sugar
•
1 teaspoon salt
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1 (40 ounce) can Bruce's® Yams Cut Sweet Potatoes in Syrup, drained
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Pumpkin pie spice for sprinkling over pudding
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Grease a 13x10-inch (4-quart) baking dish with butter. Set aside.
3
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes, or according to package directions. Drain; return noodles to the pot. Stir in 3 tablespoons butter until noodles coated.
4
Combine pineapple, sour cream, eggs, cream, sugar, and salt in a bowl. Cut sweet potatoes into small chunks; add to pineapple mixture.
5
Stir sweet potato mixture into noodle mixture until well combined. Transfer to the prepared baking dish; sprinkle with pumpkin pie spice.
6
Bake in the preheated oven until top is golden brown and pudding is set, 40 to 45 minutes.
7
Cool pudding at least 40 minutes before cutting into squares. Serve warm or at room temperature.