Sweet Potato Kugel Recipes

SWEET POTATO NOODLE PUDDING (KUGEL)

Steps:

• 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.

SWEET POTATO AND APPLE KUGEL

Steps:

• Heat the oven to 375 degrees. Butter a 2-quart baking dish
• In a large mixing bowl, beat the eggs with salt to taste (I suggest about 1/2 teaspoon). Add the grated sweet potatoes and the apples. Pour the lime juice over the grated apples and sweet potatoes, then stir everything together. Combine the honey and 2 tablespoons of the melted butter and stir together, then toss with the sweet potato mixture and combine well
• Transfer the mixture to the prepared baking dish. Cover the dish tightly with foil and place in the oven. Bake 45 minutes. Remove the foil and brush the top of the kugel with melted butter. Return to the oven and bake for another 15 to 20 minutes or longer, brushing every 5 minutes with butter. The kugel is ready when the edges are browned, the top is browned in spots and the mixture is set. Remove from the heat and allow to cool for 10 to 15 minutes before serving