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Sweet Potato Noodle Pudding (Kugel)

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Sweet Potato Noodle Pudding (Kugel)



Ingredients :

  • 1 (16 ounce) package wide egg noodles
  • 3 tablespoons butter (plus extra to grease dish)
  • 5 large eggs
  • beaten
  • ½ cup heavy cream
  • ¼ cup sugar
  • 1 teaspoon salt
  • 1 ½ 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
  • Methods :

  • Heat oven to 350 degrees F.
  • Butter a large 13×10-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.
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