Thursday, November 15, 2012

Sweet Potato and Honey Noodle Kugel

Welcome to another Improv challenge--this month the theme is Sweet Potatoes and Honey! For those of you not in the know, the Improv challenge is brought to you by Kristen of Frugal Antics of a Harried Homemaker. Each month, Kristen gives us two seasonal flavors to play with. Sweet Potatoes and Honey are two of my favorite things.

At first, I was stymied. I've made so many sweet potato things that I didn't know if I had another idea in me. Then, while I was toying with the idea of a cookie or (yet another) muffin, my husband came up with the perfect idea: Noodle Kugel! A kugel is a Jewish pudding of sorts, usually made with potatoes or egg noodles. Sometimes savory and sometimes sweet, there are many variations of kugel, but my favorite is the sweet variety....and both the sweet potato and the honey are natural additions for a sweet, noodle kugel.

I was running short on time, so I took a shortcut and bought these frozen sweet potatoes. Notice how they are already cubed--this was almost too easy.

Sweet Potato and Honey Noodle Kugel

2 cups cubed sweet potatoes
1/2 cup honey
1 cup sour cream
3 eggs, slightly beaten
1 teaspoon vanilla
1 1/2 teaspoons cinnamon, divided
8 oz kosher for Passover egg noodles, cooked per package directions
2 cups kosher for Passover corn flakes
1/2 cup butter, melted
1/4 cup granulated sugar

Preheat oven to 350 degrees F.; coat a 1 1/2 qt. casserole dish with cooking spray.

Combine the sweet potatoes and the honey in a small saucepan. Heat over medium heat for 8-10 minutes, or until the sweet potatoes are just fork tender. Remove from heat and cool slightly.

It couldn't be easier to combine the sweet potatoes and the honey--just cook for a few minutes or until the sweet potatoes are tender.

In a large bowl, combine the cooled sweet potatoes with the sour cream, eggs, vanilla, and 1 teaspoon cinnamon; stir in the egg noodles. Pour the noodle mixture into the prepared casserole dish. 

In a small bowl, combine the cornflakes, melted butter, sugar and 1/2 teaspoon cinnamon. Spread the cornflakes mixture evenly over the noodles. Bake for 40-45 minutes or until the kugel is set and the cornflakes are browned. Serve warm or cold.

Spray your measuring cup with some cooking spray before you add the honey--it will slide right out!

It's hard not to eat the cornflakes off of the top. They are buttery and sugary--like candy!

Notice the beautiful sweet potatoes peeking through....

Is is it a dessert? A side? A meal?

How do you like your kugel?

Now check out the other Sweet Potato and Honey creations.....


  1. Ahhhhhhhh! So glad I'm not the only one to succumb to frozen product. Your kugel looks mighty tasty!

    1. Thanks, Melody--the frozen ones made this so, so easy!

  2. SO creative, Cathy! I was stymied as well, but I'm glad we both came through! Your kugel looks wonderful!

  3. Sweet potato kugel! What a fantastic idea! My gran's kugel is very thick and creamy with farmer's cheese and sour cream, golden raisins, and lots of cinnamon. It's good ... but I bet this would make a nice change :)

  4. I always love a corn flake topping on kugel. I've never had a sweet potato one but yours sure looks delicious.

    My sweet potato & honey recipe: Sweet Potato Glass Noodles with Honey Garlic Lime Shrimp.

  5. What a gorgeous, creative dish. It sounds fantastic!

  6. What a warming and delicious dish :D

    Choc Chip Uru

  7. I love, er, loved kugels. I don't know that a gluten free version would stand up to my memories. I am delighted with your creativity in adding sweet potatoes.

  8. This looks like a nice dessert to me. Great timesaver too.