- 8 ozs. egg noodles made for Passover
- 1/4 butter
- 2 medium sweet potatoes, peeled and grated (about 4 cups)
- 2 large eggs
- 2 large egg whites
- 1/2 reduced-fat sour cream
- 1/2 apricot jam
- 1 teaspoon salt
- 1/4 chopped pecans, toasted
Preheat oven to 350°. Cook noodles according to package directions; drain and rinse with cold water. Drain again; set aside. Meanwhile, melt butter in large skillet over medium heat. Add sweet potatoes; saute until tender, about 8 minutes. Let cool 5 minutes. Beat together eggs and egg whites in large bowl. Add sour cream, jam and salt; mix well. Add sweet potato mixture; mix well. Stir in noodles. Transfer mixture to 8-inch square glass baking dish coated with nonstick cooking spray; cover with foil. Bake 30 minutes or until heated through. Top with pecans; let stand 5 minutes before serving.
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