Apple and Sweet Potato Matzo Bake - Serve it on the side with brisket or roast chicken
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Apple and Sweet Potato Matzo Bake - Serve it on the side with brisket or roast chicken
Tired of the usual tsimmes and kugel served at Easter dinner? Make a beautiful layered matzoh bread this year!
A modern side dish for Easter dinner!
Tsimmes is a mix of sweet potatoes and dried fruit sweetened with orange juice, and kugel is a potato paste or casserole.
The Perfect Side for Every Occasion – Find Top Recipe Ideas Now!
They can almost seem like a dessert in their sweetness, but they are most commonly served as a side dish alongside a savory main dish.
Think of them as the Jewish holiday equivalent of Thanksgiving sweet potato casserole: sweet dishes meant to accompany a table of savory foods.
While both are delicious sides, they can't compete with the looks of this Layered Matzo Bake! I love how beautiful this is when cut.
The bright orange layers of sweet potatoes make this a show-stopping dish!
What's in this Matzo Roast?
If you've ever made a brei flatbread skillet, the layers of flatbread and egg in this skillet will look familiar.
In fact, this Matzo Bake works for breakfast, brunch, or as a side to grilled brisket or chicken for dinner.
It has layers of egg-soaked flatbread, thinly sliced sweet potatoes, and cinnamon apples.
You will sprinkle a little margarine on top and bake a few more minutes so that it is crispy and golden before serving.
Here margarine is used instead of butter, since kosher dietary laws dictate that dairy products cannot be consumed with or immediately after a meal that also includes meat.
If your Passover meal is completely vegetarian or if it doesn't follow the kosher law, feel free to use butter.
For more information on which apple varieties are best for baking, check out our Apple Guide.
An early Easter side dish
To streamline your Seder day routine, you can make Matzo Bake a day in advance.
Be prepared to add a few minutes to the cooking time if you take it straight from the fridge to the oven.
Once baked, it lasts up to three days in the fridge.
Ingredients
6 large eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups of hot water
6 sheets (6 ounces) matzoh crackers, broken into 1-inch pieces
1 1/2 pounds sweet potatoes, peeled and cut into 1/8-inch-thick slices
2 large Fuji or gala apples, peeled, quartered, cored, and sliced into 1/4-inch-thick slices
1 teaspoon cinnamon
2 tablespoons of margarine
Method
Preheat the oven and prepare the baking dish:
Preheat oven to 325o F. Grease a 9x13 baking dish with margarine, olive oil, or grapeseed oil.
Beat the eggs and soak the flatbread:
In a medium bowl, beat the eggs, salt, and pepper until no trace of yolk remains.
In a separate large bowl, pour the hot water over the matzoh crackers.
Let it rest for just a minute. Drain excess water.
Add the egg mixture to the flatbread:
Pour the egg mixture over the drained flatbread and fold gently to combine.
You don't want to break or crush the flatbread pieces too much, just coat them evenly with the egg.
Arrange the potatoes and apples:
Arrange half of the sweet potato rounds on the baking sheet in an even layer.
Arrange half of the apple slices on top of the sweet potatoes and sprinkle 1/2 teaspoon of cinnamon over the apples.
Spoon half of the flatbread-egg mixture over the apples and spread into an even layer.
Repeat the layers of sweet potato, apple, cinnamon and egg mixture and flatbread one more time and cover the plate with foil, making sure the foil does not touch the matzah.
Bake the casserole and sprinkle with margarine:
Bake the casserole, covered, for 1 hour.
Remove from oven, uncover, and poke with a knife or toothpick to ensure sweet potatoes are tender and cooked through.
(If they're still not tender, cover the pan again and bake for another 10 minutes, or until the sweet potatoes are tender enough to pierce easily.)
Sprinkle the top of the pan with margarine and bake, uncovered, for an additional 5 minutes, until the margarine is melted and the matzah is lightly golden.
Cool and cut:
Remove the flatbread from the oven, let it rest for 15 minutes, cut into slices and serve hot.
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