SWEET POTATOES WITH NOODLE KUGEL ENJOY DAN:

SWEET POTATOES NOODLE KUGEL by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

8 ounces egg noodles for Passover

2 tablespoon butter

2 sweet potatoes, peeled and grated (about 4 cups)

2 eggs

2 egg whites

1/4-cup low fat cottage cheese or sour cream

2 tablespoons orange marmalade

1 teaspoon kosher salt, plus more to salt water for noodles

1/4-cup chopped pecans, toasted

 

DIRECTIONS:        (PRE-HEAT OVEN TO 350 DEGREES)

1.   Cook noodles according to package directions.

2.   Drain and set aside.

3.   Meanwhile, melt the butter in a skillet over medium-heat.

4.   Add sweet potatoes; sautéed until tender, about 8 minutes.

5.   Let cool 5 minutes.

6.   Beat together eggs and egg whites in a large, bowl.

7.   Add cottage cheese, jam and salt; mix well.

8.   Add sweet potatoes, mixture; mix well.

9.   Stir in noodles.

10.                Transfer to a prepared baking dish.

11.                Cover with foil.

12.                Bake 30 minutes or until heated through.

13.                Top with toasted pecans; let stand 5 minutes before serving.

 

ENJOY DAN:      BON-APPETITE!!