This sweet potato Myeon kugel combines the chewy texture of Myeon noodles with the natural sweetness of sweet potatoes and a hint of spices. The result is a deliciously sweet and comforting dish that blends Korean and Jewish flavors in a harmonious way.
| Amount | Ingredient |
|---|---|
| 1 package | Myeon noodles |
| 2 large | sweet potatoes, cooked and mashed |
| 1/4 cup | granulated sugar |
| 1/4 cup | brown sugar |
| 1/2 teaspoon | ground cinnamon |
| 1/4 teaspoon | ground nutmeg |
| 1/4 teaspoon | salt |
| 1/2 cup | unsalted butter, melted |
| 2 large | eggs |
| 1 teaspoon | vanilla extract |
| 1 tablespoon | Chopped nuts or sesame seeds for garnish (optional) |
Preheat your oven to 350°F (175°C).
Cook the Myeon noodles according to the package instructions. Drain and set aside.
In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Mix well until smooth.
Add the melted butter, eggs, and vanilla extract to the sweet potato mixture. Mix until well combined.
Add the cooked Myeon noodles to the sweet potato mixture and stir until they're evenly coated.
Transfer the noodle mixture to a 9x13-inch baking dish or a shallow casserole. Bake for 35-40 minutes, or until the kugel is golden brown and set. Remove from the oven and let it cool slightly before serving. Garnish with chopped nuts or sesame seeds, if desired.
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