Sweet Potato Noodle Kugel

In a world where holidays collide — where Thanksgiving and Hanukkah battle to become the ultimate holiday — 18 food bloggers unite to bring peace to the dinner table … with a Thanksgivukkah feast to remember for 70,000 years.

Okay, perhaps it isn’t quite that dramatic.

But, this year — for the first time in 125 years — Thanksgiving and Hanukkah both fall on the same day (Thursday, November 28, 2013). Even more amazing? This won’t happen again for another 70,000 years.

Thanksgivukkah Potluck

To mark this momentous occasion, my friend and fellow food blogger, Stef of the fabulous Cupcake Project, gathered a group of food bloggers to celebrate with a virtual Thanksgivukkah potluck … and have we got some amazing recipes for you! (You can read Stef’s post about how the Thanksgivukkah potluck came to be here.)

My contribution to our Thanksgivukkah potluck? Sweet potato noodle kugel!

Every year for Thanksgiving, I make my now-famous (within my family, that is) sweet potato casserole. When I thought about what I was going to make for Thanksgivukkah, this was the first dish that came to mind. When I thought about how to tweak my casserole to also the embody the spirit of Hanukkha? Simple … I’d turn it into one of my favorite Jewish dishes — noodle kugel!

And, my friends … I did just that.

Combining all the flavors of my sweet potato casserole (earthy sweet potato, tart orange, spicy cinnamon, and toasted nut) with the heartiness of a custardy, crunchy noodle kugel, my Thanksgivukkah mash-up is one for the ages. 70,000 years, as a matter of fact.

Slice of Sweet Potato Noodle Kugel

Sweet Potato Noodle Kugel


  • 2 to 3 medium sweet potatoes (about 2 pounds)
  • 10 ounces wide egg noodles
  • 2 large eggs
  • 1/4 cup orange juice
  • 1/4 cup (1/2 stick) butter, melted
  • 1/2 cup cottage cheese
  • 1/3 cup sour cream
  • 1 teaspoon cinnamon
  • 1/4 cup golden raisins
  • 1/4 cup dried apricots
  • 1/3 cup coconut sugar


  • 1 cup lightly crushed cornflakes
  • 1 cup chopped pecans
  • 1/4 cup golden brown sugar, firmly packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) butter, melted


1. Heat oven to 350°F.

2. Pierce sweet potatoes several times with a knife; place on a foil or parchment-lined baking sheet. Bake for 2 hours or until tender.

3. When sweet potatoes are cool enough to handle, peel and mash in a large bowl or run through a food mill until smooth. Set sweet potatoe puree aside.

4. Prepare egg noodles, cooking for two minutes less than the package indicates; drain and set aside.

5. In a large bowl, whisk together the eggs, orange juice, and melted butter. Add the sweet potato puree, cottage cheese, sour cream, cinnamon, golden raisins, apricots, and sugar, mixing well. Stir in the cooked noodles.

6. Lightly coat a 9×13-inch glass or ceramic baking dish with olive oil spray.

7. Pour the sweet potato/noodle mixture into the prepared pan and spread evenly.

8. Bake for 25 minutes.

9. Combine the first four topping ingredients (crushed cornflakes, pecans, brown sugar, and cinnamon) in a medium bowl. Drizzle with the melted butter, stirring to incorporate. Sprinkle the cornflake mixture evenly over the kugel.

10. Bake for another 15 minutes. Allow to cool for 5 minutes, then serve.

Notes: I recently discovered organic coconut sugar at my local grocery chain, and I love it. It’s less processed than traditional white sugar, and it has a slight caramel flavor. You can easily substitute white sugar or even light brown sugar in its place if you can’t find it.

Sweet Potato Noodle Kugel

Want to see the rest of the Thanksgivukkah potluck line-up? Check out the amazing recipes below!

Happy Thanksgivukkah!




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