Sweet Potato Noodle Kugel

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  • Yield: Makes 6 servings (serving size: 1 cup)

                 sweet-potato-kugel Recipe

Ingredients

  • 8 ounces egg noodles made for Passover
  • 1/4 cup butter
  • 2 medium sweet potatoes (1 1/4 pounds), peeled and grated (about 4 cups)
  • 2 large eggs
  • 2 large egg whites
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup apricot jam
  • 1 teaspoon salt
  • 1/4 cup chopped pecans, toasted

Preparation

1. Preheat oven to 350°.
2. Cook noodles according to package directions; drain and rinse with cold water. Drain again, and set aside.
3. Meanwhile, melt butter in a large nonstick skillet over medium heat. Add the sweet potatoes; sauté until tender, 8 minutes. Let cool 5 minutes.
4. Beat together eggs and egg whites in a large bowl. Add sour cream, jam, and salt; mix well. Add the sweet-potato mixture; mix well. Stir in noodles. Transfer mixture to an 8-inch square glass baking dish that has been coated with nonstick cooking spray; cover dish with foil.
5. Bake 30 minutes or until heated through. Top with pecans; let stand for 5 minutes before serving.

Nutritional Information

Calories per serving:427
Fat per serving:17g
Saturated fat per serving:7g
Monounsaturated fat per serving:6g
Polyunsaturated fat per serving:2g
Protein per serving:10g
Carbohydrates per serving:61g
Fiber per serving:4g
Cholesterol per serving:129mg
Iron per serving:3mg
Sodium per serving:453mg
Calcium per serving:81mg

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