Sweet Potato Noodle Pudding (Kugel)

Jewish people call it Kugel and it is served with every holiday meal--it is absolutely wonderful and so very easy to make.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 453 Calories

Ingredients

• 1 teaspoon salt
• 1 (16 ounce) package wide egg noodles
• 5 large eggs, beaten
• 3 tablespoons butter (plus extra to grease dish)
• 1 (15.5 ounce) can crushed pineapple, undrained
• Pumpkin pie spice for sprinkling over pudding
• 0.5 cup heavy cream
• 1.5 cups sour cream
• 0.25 cup sugar
• 1 (40 ounce) can Bruce's® Yams Cut Sweet Potatoes in Syrup, drained

Recipe Instructions

Step 1

Heat oven to 350 degrees F.

Step 2

Butter a large 13x10-inch (4 quart) baking dish; set aside.

Step 3

Cook noodles according to package directions. Drain and return to saucepan along with butter; mix well to coat the noodles.

Step 4

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

Step 5

Cut the sweet potatoes into small chunks then add to the egg mixture.

Step 6

Stir sweet potatoes into the noodle mixture, mix well then transfer to the prepared baking dish. Sprinkle with pumpkin pie spice.

Step 7

Bake for 40-45 minutes until the top is golden brown and the pudding is set.

Step 8

Allow pudding to cool for at least 40 minutes before cutting into squares.

Step 9

This side dish can be served warm or, even better, at room temperature.