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.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.

Karen Levin; Wine pairing by Andrea Immer Robinson

Gallery

Jim Franco

Recipe Summary

Yield:
Makes 6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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

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

  • 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.

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

Nutrition Facts

427 calories; fat 17g; saturated fat 7g; mono fat 6g; poly fat 2g; protein 10g; carbohydrates 61g; fiber 4g; cholesterol 129mg; iron 3mg; sodium 453mg; calcium 81mg.
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