This sweet potato noodle pudding (kugel) recipe is a contemporary variation on the traditional Jewish delight. It's easy and perfect for any occasion.
Preparation Time
30 mins
Cooking Time
40 mins
Total Time
1 hr 10 mins
Calories
453 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Grease a 13x10-inch (4-quart) baking dish with butter. Set aside.
Step 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.
Step 4
Combine pineapple, sour cream, eggs, cream, sugar, and salt in a bowl. Cut sweet potatoes into small chunks; add to pineapple mixture.
Step 5
Stir sweet potato mixture into noodle mixture until well combined. Transfer to the prepared baking dish; sprinkle with pumpkin pie spice.
Step 6
Bake in the preheated oven until top is golden brown and pudding is set, 40 to 45 minutes.
Step 7
Cool pudding at least 40 minutes before cutting into squares. Serve warm or at room temperature.
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
