PASSOVER--Sweet Potato Matzo Ball Tzimmes

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* Exported from MasterCook *

 

Sweet Potato Matzo Ball Tzimmes with Apricot Sauce

 

Recipe By :Bon Appétit, April 1997

Serving Size : 8 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

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2 large red-skinned sweet potatoes -- (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.

 

 

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Per Serving (excluding unknown items): 257 Calories; 3g Fat (11.4% calories from

fat); 6g Protein; 52g Carbohydrate; 3g Dietary Fiber; 117mg Cholesterol; 456mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 1/2 Fat; 1

Other Carbohydrates.

 

 

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