Sweet Potato Noodle Pudding (Kugel)

Ingredients

• tablespoon sbutter, plus more for greasing dish
• (16 ounce) packagewide egg noodles
• (15.5 ounce) can crushed pineapple, undrained
• 1/2 cup ssour cream
• large eggs, beaten
• 1/2 cup heavy cream
• 1/4 cup white sugar
• teaspoon salt
• (40 ounce) can cut sweet potatoes in syrup (such as Bruce's Yams), drained
• pumpkin pie spice for garnish

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Grease a 13x10 inch (4 quart) baking dish with butter. Set aside.
3. Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes, or according to package directions. Drain; return noodles to the pot. Stir in 3 tablespoons butter until noodles coated.
4. Combine pineapple, sour cream, eggs, cream, sugar, and salt in a bowl. Cut sweet potatoes into small chunks; add to pineapple mixture.
5. Stir sweet potato mixture into noodle mixture until well combined. Transfer to the prepared baking dish; sprinkle with pumpkin pie spice.
6. Bake in the preheated oven until top is golden brown and pudding is set, 40 to 45 minutes.
7. Cool pudding at least 40 minutes before cutting into squares. Serve warm or at room temperature.