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1
Preheat oven to 400u00b0F.
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2
Wrap sweet potatoes individually in foil and roast in the oven until soft and completely cooked through, about 1 hour and 10 minutes. Let cool completely. Peel skin off sweet potatoes using your hands (and a table knife, if it helps), then puree with the bourbon in a blender or food processor until completely smooth. This should yield about 3 cups of puree. If you yield more than 3 cups, set the excess aside for another use or discard. (If you want, you can do this ahead and refrigerate the puree for up to 2 days.)
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3
Lower oven to 350u00b0F.
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4
In a pot of heavily salted water, cook the egg noodles al dente (about 5 minutes, or 2 minutes less than the package directions say). Pour into a colander to drain, running cold water over the noodles until they are cool to stop the cooking. Drain thoroughly.
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5
In a very large bowl, beat eggs, then add brown sugar and beat just until combined. Add cottage cheese, melted butter, and the sweet potato puree, then mix with a rubber spatula until combined. Finally, add salt and the cooked noodles, and mix with a spatula until combined.
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6
Pour noodle mixture into a 9x13-inch baking dish. Bake uncovered for 50 minutes (if noodles start to brown during this time, cover your baking dish with foil).
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7
While kugel is baking, prepare the pecan topping: First, put the cornflakes in a Ziploc bag and crush with your hands. The cornflakes should be in small pieces, bu
