Sweet Potato Noodle Pudding (Kugel)

This contemporary sweet potato noodle kugel is easy, delicious, and perfect for any occasion! Serve warm or, even better, at room temperature.

• 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

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Grease a large 13x10-inch (4 quart) baking dish with butter. Set aside.

Step 3

Cook noodles according to package directions. Drain and return to pot with with butter. Mix well coat noodles.

Step 4

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

Step 5

Cut sweet potatoes into small chunks. Add to egg mixture.

Step 6

Stir sweet potatoes into noodle mixture until well combined. Transfer to the prepared baking dish. Sprinkle with pumpkin pie spice.

Step 7

Bake until top is golden brown, and pudding is set, 40 to 45 minutes.

Step 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.