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Sweet Potato and Cream Cheese Matzah Balls

March 18^th 2013

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May I have that recipe

Sweet Potato and Cream Cheese Matzah Balls

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Recipe

Sweet Potato and Cream Cheese Matzah Balls

*Note: Because of the moisture content of the sweet potatoes, expect these matzah balls to be softer than regular ones. Some of them might fall apart slightly, which actually makes the broth more flavorful!

Times

Prep Time : 35 min
Cook Time : 35 min
Ready Time : 1 hour, 10 min

Servings

30 matzah balls

Ingredients

3 cups Sweet potatoes diced (approx. 1 large)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup Temp Tee Whipped Cream Cheese
1 egg, lightly beaten
1/2 cup matzah cake meal
1/2 cup whole wheat matzah meal
2 tablespoons potato starch
1 tablespoon passover baking powder
3 tablespoons chopped chives
3.5 quarts water (14 cups)
1 cup chopped fresh dill
3 tablespoons vegetarian parve chicken flavored bouillon

Directions

Boil sweet potatoes until tender (about 10 minutes). Drain well and set aside to cool

Combine cake meal, matza meal, potato starch and baking powder in a medium bowl.

Once the sweet potatoes are well drained and cooled, mashed them using a potato masher. Add cream cheese, salt and pepper and whip with a hand mixer until well combined. Add egg and mix well

Add matza mixture and chives and mix using a spatula or wooden spoon. Let rest in the refrigerator for 15 minutes

In the meantime, bring water to a boil in a large (at least 4qt) soup pot. Add vegetable bouillon and dill.

Working with about a tablespoon of dough at a time, form matzah balls and carefully drop them into the boiling water. Reduce heat and simmer for 15-20 minutes

*Note: Because of the moisture content of the sweet potatoes, expect these matza balls to be softer than regular ones. Some of them might fall apart slightly, which actually makes the broth more flavorful!

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About May I have that recipe

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One Response to Sweet Potato and Cream Cheese Matzah Balls

says: Jennifer Wood

Love this recipe!

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Dairy , Soups , Passover Recipes, Shavuot , Ashkenazi , Vegetarian , Temp Tee

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Sweet Potato and Cream Cheese Matzah Balls

March 18^th 2013, by May I have that recipe

Ready Time: 35

Serving : 30 matzah balls

Ingredients

3 cups Sweet potatoes diced (approx. 1 large)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup Temp Tee Whipped Cream Cheese
1 egg, lightly beaten
1/2 cup matzah cake meal
1/2 cup whole wheat matzah meal
2 tablespoons potato starch
1 tablespoon passover baking powder
3 tablespoons chopped chives
3.5 quarts water (14 cups)
1 cup chopped fresh dill
3 tablespoons vegetarian parve chicken flavored bouillon

Directions

Boil sweet potatoes until tender (about 10 minutes). Drain well and set aside to cool Combine cake meal, matza meal, potato starch and baking powder in a medium bowl. Once the sweet potatoes are well drained and cooled, mashed them using a potato masher. Add cream cheese, salt and pepper and whip with a hand mixer until well combined. Add egg and mix well Add matza mixture and chives and mix using a spatula or wooden spoon. Let rest in the refrigerator for 15 minutes In the meantime, bring water to a boil in a large (at least 4qt) soup pot. Add vegetable bouillon and dill. Working with about a tablespoon of dough at a time, form matzah balls and carefully drop them into the boiling water. Reduce heat and simmer for 15-20 minutes *Note: Because of the moisture content of the sweet potatoes, expect these matza balls to be softer than regular ones. Some of them might fall apart slightly, which actually makes the broth more flavorful!

�

We are two Sephardic sisters, Vicky and Ruth, returning to our roots to harvest our Mediterranean background. Inspired by the foods of our childhood, our cooking is bold and full of flavor.

Now, thanks to our new blog,http://mayihavethatrecipe.com/, you’ll gain a more expanded cooking repertoire and serve a wider palette of bold flavors bursting with flavor and color.

�

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Shabbat Menu - Angel Food Strawberry Bavarian

The Best Gold's BBQ Sauce and Giveaway

The Best Gold's BBQ Sauce and Giveaway

May/June 2013

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