*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!
Sweet Potato and Cream Cheese Matzah Balls
Servings
30 Servings
Ingredients
- 3 cup 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 tablespoon potato starch
- 1 tablespoon passover baking powder
- 3 tablespoon chopped chives
- 3.5 quart water 14 cups
- 1 cup chopped fresh dill
- 3 tablespoon vegetarian parve chicken flavored bouillon
Instructions
- 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!
Love this recipe!