For an extra layer of flavor, consider adding 1/2 cup of golden raisins or chopped pecans to the noodle mixture. To prevent the top from browning too quickly, tent the baking dish with foil during the last 15-20 minutes of baking. Kugel can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving. For a dairy-free option, substitute the heavy cream and sour cream with coconut cream and a dairy-free sour cream alternative.
Sweet Potato Noodle Pudding (Kugel)
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PREP TIME30 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 50 mins
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SERVING12 People
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VIEWS16
Embrace the warmth and comfort of tradition with a modern twist! This Sweet Potato Noodle Kugel elevates the classic Jewish staple with the subtle sweetness of sweet potatoes and a hint of warm spices. Perfect as a side dish for holiday gatherings or a comforting treat any time of year.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate67 g
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Cholesterol143 mg
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Fiber3 g
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Protein9 g
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Saturated Fat9 g
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Sodium305 mg
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Sugar10 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350°F (175°C). (5 minutes)
02
Step
2 mins
Grease a 13x9-inch baking dish with butter. Set aside. (2 minutes)
03
Step
15 mins
Cook noodles according to package directions until al dente. Drain well and return to the pot. Add 3 tablespoons of butter to the noodles and toss to coat evenly. (15 minutes)
04
Step
5 mins
In a large bowl, whisk together the eggs, heavy cream, sugar, salt, sour cream, and crushed pineapple until well combined. (5 minutes)
05
Step
5 mins
Cut the drained sweet potatoes into 1/2-inch chunks. Add the sweet potatoes to the egg mixture. (5 minutes)
06
Step
5 mins
Gently fold the sweet potato mixture into the noodle mixture until evenly distributed. Transfer the mixture to the prepared baking dish. (5 minutes)
07
Step
2 mins
Sprinkle the top of the kugel generously with pumpkin pie spice. (2 minutes)
08
Step
45 mins
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the pudding is set. A knife inserted into the center should come out clean. (45 minutes)
09
Step
40 mins
Let the kugel cool for at least 40 minutes before cutting into squares and serving. This allows the flavors to meld and the pudding to set properly. (40 minutes)
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RECIPE REVIEWS
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Please Rate
Alda Berge
Jun 26, 2025I used light sour cream to cut down on the calories, and it still turned out great!
Verlie Kessler
Jun 24, 2025I recommend adding a streusel topping with oats and brown sugar for extra crunch and sweetness!
Jade Kuvalis
Jun 22, 2025I've made this kugel for several holidays now, and it's always a hit. It's become a new family tradition!
Bulah Barrows
Jun 20, 2025I found that adding a little bit of cinnamon with the pumpkin pie spice really enhanced the flavor.
Alycia Nader
Jun 8, 2025My kids, who are usually picky eaters, absolutely loved this! I'll definitely be making it again.
Lawson Brown
Jun 6, 2025This recipe is a lifesaver! I needed something easy for a potluck, and everyone raved about it.
Aric Prosacco
Jun 4, 2025Can you freeze leftovers?
Marcelle Davis
May 31, 2025The recipe was easy to follow, and the results were fantastic. Thank you for sharing!
Megane Kutchmosciski
May 21, 2025The sweet potato adds such a lovely flavor and color. It's a nice twist on the traditional kugel.
Nedra Rodriguez
May 19, 2025Make sure not to overcook the noodles or they will get mushy during baking.