- 1 (16 ounce) package wide egg noodles
- 3 tablespoons butter (plus extra to grease dish)
- 5 large eggs, beaten
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon salt
- 1 1/2 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
- Heat oven to 350 degrees F.
- Butter a large 13x10-inch (4 quart) baking dish; set aside.
- Cook noodles according to package directions. Drain and return to saucepan along with butter; mix well to coat the noodles.
- In a medium bowl, stir together the eggs, cream, sugar, salt, sour cream and pineapple.
- Cut the sweet potatoes into small chunks then add to the egg mixture.
- Stir sweet potatoes into the noodle mixture, mix well then transfer to the prepared baking dish. Sprinkle with pumpkin pie spice.
- Bake for 40-45 minutes until the top is golden brown and the pudding is set.
- Allow pudding to cool for at least 40 minutes before cutting into squares.
- This side dish can be served warm or, even better, at room temperature.
04/04/2018
recipepes.com
Sweet Potato Noodle Pudding (Kugel), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
