Sweet Potato Noodle Kugel

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

* 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

Preparation

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.