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Sweet Potato Noodle Pudding (Kugel)
Sweet Potato Noodle Pudding (Kugel)
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
110 minutes
Delicious Jewish Kugel - a must-have for every holiday feast! Easy to make and simply delightful.
Ingredients:
  • 1 (16 ounce) package wide egg noodles
  • 3 tablespoons butter (plus extra to grease dish)
  • 5 large eggs, beaten
  • 0.5 cup heavy cream
  • 0.25 cup sugar
  • 1.5 cups sour cream
  • 1 (15.5 ounce) can crushed pineapple, undrained
  • 1 (40 ounce) can Bruce's® Yams Cut Sweet Potatoes in Syrup, drained
  • Pumpkin pie spice for sprinkling over pudding
Instructions:
  • Preheat oven to 350°F.
  • Prepare a generously buttered 13x10-inch (4 quart) baking dish, and set it aside for later use.
  • Prepare the noodles as instructed on the package. Drain and transfer them back to the saucepan. Add butter and toss until the noodles are coated evenly.
  • Combine eggs, cream, sugar, salt, sour cream, and pineapple in a medium bowl.
  • Dice the sweet potatoes into small chunks and fold them into the egg mixture.
  • Combine the sweet potatoes with the noodle mixture and ensure everything is well mixed. Transfer the mixture to the baking dish. Sprinkle with pumpkin pie spice before baking.
  • Bake for 40-45 minutes until the top is beautifully golden brown and the pudding is perfectly set.
  • Let pudding cool for a minimum of 40 minutes before slicing into squares.
  • This side dish is delicious whether served warm or at room temperature.

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