About this recipe:A deliciously sweet side dish that is Kosher for Passover, but easily enjoyed anytime. Mashed sweet potatoes are beaten with brown sugar and aromatic spices, then topped with matzo crumbs and baked to perfection.
5 sweet potatoes, quartered
75g margarine, softened
110g dark brown soft sugar
3 tablespoons orange juice or to taste
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 matzo crackers, crushed
110g margarine, melted
4 tablespoons dark brown soft sugar
1 pinch ground cinnamon
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Place the sweet potatoes into a large saucepan, cover with water and bring to the boil. Gently boil over medium-low heat until tender, 15 to 25 minutes. Drain the sweet potatoes, peel and mash in a large mixing bowl. Using an electric mixer, beat the sweet potatoes until fluffy, about 5 minutes.
Beat in margarine, dark brown soft sugar, orange juice, salt, cinnamon, ginger, nutmeg and egg. Spread the mixture into a 23x33cm or similar sized baking dish.
In a bowl, mix the crushed matzo, 110g margarine, 4 tablespoons dark brown soft sugar and 1 pinch cinnamon. Spread the topping evenly over the sweet potato mixture.
Bake in the preheated oven until the topping is golden and bubbling, about 30 minutes. If the topping needs more browning, grill until darker, about 3 minutes.