4 med sweet potatoes (about 1/2 lbs)
4 T bourbon
1 lb package wide egg noodles
6 eggs
1/4 cup brown sugar
1 1/2 lbs full fat cottage cheese
1 cup unsalted butter (2 sticks) melted
1 tsp kosher salt, plus more To salt water for noodles
Topping:
2 cups corn flakes
1 cup whole shelled pecan halves,
coarsely chopped
1/4 cup unsalted butter. (1/2 stick)
1/4 cup brown sugar
Preheat oven to 400º
Wrap sweet potatoes individually in foil and roast on baking sheet in oven until soft and completely cooked through - about 1 hr and 10 minutes
Let cool completely inside foil (at least 1 hour)
Peel skin off of potatoes using hands and / or table knIfe. Cut into 1" slices
Puree with bourbon in blender or food processor until completely smooth.
Should yield about 3 cups of puree. Discard extra if more than 3 cups
Lower oven to 350º
Cook egg noodles in pot of heavily salted water until al dente (about 5 minutes or 2 minutes less than package directions.
Drain thoroughly, running cold water over noodles
In large bowl, beat eggs with whisk, then brown sugar until just combined
Mix in cottage cheese, melted butter and sweet potato puree and 1 tsp salt until combined.
Add cooked noodles. Mix.
Pour noodle mixture into 9" x 13" baking dish. Flatten top with spatula.
Bake uncovered for 50 minutes. If noodles start to brown, cover with foil
Prepare topping while Kugel is cooking
Put corn flakes into 1 gallon ziploc bag. Crush with hands.
Brown butter in medium saucepan over medium heat. Turn off heat.
Immediately add sugar, chopped pecans and cruched corn flakes. Stir until just combined. Set aside.
After kugel has baked for 50 minutes, remove kugel from oven and sprinkle pecan mixture on top in even layer.
Bake uncovered for another 30 minutes Or until set (filling is firm and top is golden brown)
Cover with foil if pecans start to brown before kugel is set.
Serve immediately
Serves 10 - 12
Can bake potatoes ahead of time and refrigerate puree for up to 2 days
Great for Thanksgivukkah (2013)