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Recipes

Sweet Potato Matzo Ball Tzimmes with Apricot Sauce

By Selma Brown Morrow

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

2

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

1

1/4 cups unsalted matzo meal

5

large eggs

12

tablespoons (1 1/2 sticks) unsalted pareve margarine

2

1/2 tablespoons sugar

1

3/4 teaspoons coarse salt

1

1/4 teaspoons ground ginger

3

cups apple juice

1

6-ounce package dried apricots

1

cinnamon stick, broken in half

1

/3 cup apricot jam

Chopped fresh mint

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Drop matzo mixture by generous teaspoonfuls onto sheet of foil. Using wet hands, roll dropped mixture into balls.

    Step 4

    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.

    Step 5

    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 remaining matzo balls.

    Step 6

    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 margarine and jam. Simmer over medium heat until reduced to 3/4 cup, about 15 minutes. Return apricots to sauce. DO AHEAD Matzo balls and sauce can be made 2 hours ahead. Cover loosely; let stand at room temperature.

    Step 7

    Preheat oven to 350°F. Spoon sauce over matzo balls. Bake until heated through, about 20 minutes. Top with mint.

Explore Bon AppétitDumplingJewishSweet PotatoPotatoVegetableMatzoDried ApricotDried FruitFruitMintSideSimmerSauté