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Sweet Potato and Cream Cheese Matzah Balls

 

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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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Close your eyes for a second. Imagine a gigantic blender in front of you. Add a piece of Spain, a chunk of Lebanon, a splash of Israel and a hint of America. Turn it on. Blend until smooth and voila! What do you get? Identity crisis? Not quite… (ok, maybe a little bit). But mostly, you get us. Confused? Keep reading and you’ll understand.

We were born and raised in Barcelona, Spain and now live in a small town on the East Coast of the United States ( I know what you're thinking.... why??? we will go ahead and say it, we blame our husband for that one).  Our parents are Lebanese - Syrian Jews . Our mom cooked the best, most flavorful, comforting home cooked meals you could ever imagine. Moving away from that, now that was a challenge.

So we decided to bring a piece of it here with us and shareit with everyone.  After all, what better way to make new friends and share our culture that through food.  Which brings us to how we started our blog May I Have That Recipe?  from our passion for food, our love for people and our need to share both. 

The ingredients, the flavors and the stories behind our recipes might change, but we can guarantee one thing: like our friends, you won't leave our home without asking: May I Have That Recipe? 

Enjoy!

Vicky and Ruth

http://mayihavethatrecipe.com
 

 

 

comments

 

One Response to Sweet Potato and Cream Cheese Matzah Balls

  1. Love this recipe!

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