Sweet Potato Noodle Kugel
Yield: Makes 6 servings (serving size: 1 cup) 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...