Sweet Potato Noodle Kugel

• 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

1. Preheat oven to 350u0b0.
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; saute 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.

egg noodles, butter, sweet potatoes, eggs, egg whites, sour cream, apricot jam, salt, pecans

Taken from www.myrecipes.com/recipe/sweet-potato-noodle-kugel (may not work)