Sweet Potato Noodle Kugel

sweet-potato-kugel Photo: Jim Franco


  • 8 ounces egg noodles made for Passover
  • 1/4 cup butter
  • 2 medium sweet potatoes (1 1/4 pounds), peeled and grated (about 4 cups)
  • 2 large eggs
  • 2 large egg whites
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup apricot jam
  • 1 teaspoon salt
  • 1/4 cup chopped pecans, toasted


1. Preheat oven to 350°.

2. Cook noodles according to package directions; drain and rinse with cold water. Drain again, and set aside.

3. Meanwhile, melt butter in a large nonstick skillet over medium heat. Add the sweet potatoes; sauté until tender, 8 minutes. Let cool 5 minutes.

4. Beat together eggs and egg whites in a large bowl. Add sour cream, jam, and salt; mix well. Add the sweet-potato mixture; mix well. Stir in noodles. Transfer mixture to an 8-inch square glass baking dish that has been coated with nonstick cooking spray; cover dish with foil.

5. Bake 30 minutes or until heated through. Top with pecans; let stand for 5 minutes before serving.

    Prep: 10 minutes; Cook: 38 minutes. Andrea's wine pick: Bring out the hint of apricot sweetness in this dish with a tender-fruited, peachy American pinot gris like Gallo of Sonoma Russian River Valley 2004 ($15). You can grate the sweet potatoes either by hand or in a food processor fitted with the grating disk.
  • Yield: Makes 6 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 427
Fat per serving: 17g
Saturated fat per serving: 7g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 2g
Protein per serving: 10g
Carbohydrate per serving: 61g
Fiber per serving: 4g
Cholesterol per serving: 129mg
Iron per serving: 3mg
Sodium per serving: 453mg
Calcium per serving: 81mg

Good to Know

The delicious combination of apricot jam and sweet potatoes eliminates the added sugar of traditional fruit kugel. Be sure to enjoy it with a chilled glass of American Pinot Gris.

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