| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Latimes3 |
8 |
servings |
INGREDIENTS
|
|
=== BAKED SWEET POTATOES === |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 |
lb |
Large sweet potatoes; peeled, diced |
|
|
Sugar |
|
|
Salt |
|
|
Freshly ground black pepper |
|
|
=== NOODLE KUGEL === |
| 1/2 |
c |
Raisins |
|
|
Sweet wine or apple juice |
| 3/4 |
lb |
Wide egg noodles |
|
|
Salt |
| 8 |
c |
Water |
| 1/2 |
c |
Unsalted nondairy margarine or oil |
|
|
Baked Sweet Potatoes |
| 4 |
|
Eggs; beaten |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
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. Sprinkle with sugar, salt and
pepper to taste. Bake at 400 degrees until tender, about 15 minutes. Set
aside. NOODLE KUGEL: Soak raisins in sweet wine or apple juice to cover at
least 1 hour or overnight, up to 1 week. Squeeze dry. Store raisins in
covered container in refrigerator. Cook noodles just until tender in
lightly salted boiling water, 5 to 10 minutes, then drain. Place drained
noodles, margarine, Baked Sweet Potatoes and drained plumped raisins in
large bowl. Add eggs and season to taste with salt and pepper. Mix well.
Spoon mixture into well-greased 13- by 9-inch baking dish. Bake at 375
degrees until top is brown and crisp, 35 to 45 minutes. Cut into squares.
Serve hot or cold. Yields 8 servings.
Each serving: 457 calories; 153 mg sodium; 146 mg cholesterol; 22 grams
fat; 54 grams carbohydrates; 10 grams protein; 0.81 gram fiber
Recipe Source: Los Angeles Times - 12-09-1998
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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