Sweet Potato Noodle Kugel is a wonderful Hanukkah dessert, full of earthy, delicious flavors. A joy to prepare and eat. Great as a side dish with brisket.
Sweet Potato Noodle Kugel

Sweet Potato Noodle Kugel
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Jewish
Serves: 8
Baked Sweet Potatoes:
  • 1/4 Cup extra-virgin olive oil
  • 1 pound large sweet potatoes; peeled, diced
  • sugar; to taste
  • salt; to taste
  • freshly-ground black pepper; to taste
Noodle Kugel:
  • 1/2 Cup raisins
  • Bourbon or apple juice
  • 3/4 pound wide egg noodles
  • salt
  • 8 Cups water
  • 1/2 Cup unsalted nondairy margarine* or oil
  • Baked Sweet Potatoes; from above
  • 4 eggs; beaten
  • salt; to taste
  • freshly-ground black pepper; to taste
  1. Baked Sweet Potatoes: Lightly brush 13- by 9-inch baking dish with 2 tablespoons olive oil. Toss sweet potatoes in remaining olive oil to coat and arrange in baking dish in single layer.
  2. Sprinkle with sugar, salt and pepper to taste.
  3. Bake at 400 degrees until tender, about 15 minutes. Set aside.
  4. Noodle Kugel: Soak raisins in Bourbon or apple juice to cover at least 1 hour or overnight, up to 1 week (don't get fershnickered!). Squeeze dry. Store raisins in covered container in refrigerator.
  5. Cook noodles just until tender in lightly salted boiling water, 5 to 10 minutes, then drain. Place drained noodles, butter, Baked Sweet Potatoes and drained plumped raisins in large bowl. Add eggs and season to taste with salt and pepper. Mix well.
  6. Spoon mixture into well-greased 13- by 9-inch baking dish.
  7. Bake at 375 degrees until top is brown and crisp, 35 to 45 minutes. Cut into squares.
  8. Serve hot or cold.
* Make sure there are no trans fats or partially hydrogenated oils in the margarine or oil used.
Nutrition Information
Serving size: 1 Calories: 575 Fat: 22 g Carbohydrates: 54 g Sodium: 153 mg Fiber: 0.81 g Protein: 10 g Cholesterol: 146 mg

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