Passover -- 2 Sweet Potato Recipes

[Guest guest]

Here are the last of the Passover recipes I've collected. I'll start on

Easter now. Happy Holidays everyone!

 

Sweet Potato Matzo Ball Tzimmes with Apricot Sauce

Yam Pudding

 

 

* Exported from MasterCook *

 

SWEET POTATO MATZO BALL TZIMMES WITH APRICOT SAUCE

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large red-skinned sweet potatoes (yams -- about 1 1/2

pounds)

1 1/4 cups unsalted matzo meal

5 large eggs

12 tablespoons unsalted pareve margarine -- (1 1/2 sticks)

2 1/2 tablespoons sugar

1 3/4 teaspoons coarse salt

1 1/4 teaspoons ground ginger

3 cups apple juice

1 package dried apricots -- (6 ounce)

1 cinnamon stick -- broken in half

1/3 cup apricot jam

Chopped fresh mint

 

Pierce potatoes with fork. Microwave on high until tender, turning once,

about 10 minutes. Cut in half. Scoop out enough potato to measure 1 1/4

cups; cool.

 

Process 1 1/4 cups potato and matzo meal, eggs, 2 1/2 tablespoons

margarine, sugar, salt and ginger until blended. transfer mixture to bowl.

Cover and chill until firm, about 4 hours or overnight.

 

Drop matzo mixture by generous teaspoonfuls onto sheet of foil. Using wet

hands, roll dropped mixture into balls.

 

Cook 1/3 of matzo balls in large pot of boiling salted water until tender,

about 6 minutes. Using slotted spoon, transfer to clean sheet of foil.

Repeat with remaining matzo balls in 2 batches. Let stand until firm, at

least 30 minutes.

 

Melt 5 1/2 tablespoons margarine in heavy large skillet over medium-high

heat. Add half of matzo balls; sauté until beginning to brown, about 4

minutes. Transfer to 13x9x2-inch glass baking dish. Repeat with remainind

matzo balls.

 

Bring juice and apricots to boil in small saucepan. Remove from heat.

Cover; steep until apricots are tender, about 10 minutes. Drain juice into

medium saucepan; add cinnamon. Add 4 tablespoons margaine and jam. Simmer

over medium heat until reduced to 3/4 cup, about 15 minutes. Return

apricots to sauce. (Matzo balls and sauce can be made 2 hours ahead. Cover

loosely; let stand at room temperature.)

 

Preheat oven to 350°F. Spoon sauce over matzo balls. Bake until heated

through, about 20 minutes. Top with mint.

 

Source:

" Bon Appétit, April, 1997 "

 

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Per serving: 257 Calories (kcal); 3g Total Fat; (11% calories from fat); 6g

Protein; 52g Carbohydrate; 117mg Cholesterol; 456mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit;

1/2 Fat; 1 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Yam Pudding

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large yams -- (3 to 4)

1/4 cup fresh-squeezed orange juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 slices blood oranges (or other citrus fruit) -- for

garnish

 

Individually wrap yams in heavy duty aluminum foil and bake at 350 for 3

hours. This will " carmelize " the pulp giving it a smooth, sweet flavor.

Cool yams overnight in refrigerator. Remove foil and yam skins (they should

fall off) and put pulp in food processor. Add juice, cinnamon, and nutmeg

to food processor and blend for 8-10 minutes until pudding is light and

fluffy. Chill and serve in individual dessert dishes garnished with fruit.

 

 

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Per serving: 543 Calories (kcal); 1g Total Fat; (2% calories from fat); 7g

Protein; 128g Carbohydrate; 0mg Cholesterol; 41mg Sodium

Food Exchanges: 8 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0