4 cups peeled and grated sweet potato (about 1 extra large)
3 cups peeled and grated carrots (about 4 large)
2 cups peeled and grated Gala apples (about 2 large)
1 cup matzo meal
1/2 cup margarine, melted
1/2 cup sugar
1 large egg, beaten
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
How to Make It
Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool in pan on a wire rack 15 minutes or until completely cool. Reserve 3 Tbsp. pecans. Reduce oven temperature to 325°.
Stir together sweet potatoes, next 9 ingredients, and remaining pecans in a large bowl until blended; spoon mixture into 8 (8-oz.) lightly greased ramekins.
Bake, covered, at 325° for 45 minutes. Increase oven temperature to 350°; uncover and bake 15 minutes or until edges are golden brown. Top evenly with reserved toasted pecans.
This recipe was different. I baked it in a casserole like the others; however, my family was not crazy about it and told me they didn't mind if I didn't fix it again. It was a little too time consuming for the neutral outcome. I will probably skip this one.
I cut this in half to try, even the egg but it needs at least the whole egg for moisture. I also did it in a casserole and topped it with the extra pecans and we all liked it a lot. I will definitely make it again, probably for a veggie dish for Seder next year as the sweet was nice with the brisket I served, and I will also pass it along to friends and family as I think the younger children will like it as well. It is hard to find vegetable dishes that are different and tasty and this certainly fits that bill. Thanks SL
I made this with my aunt. Instead of putting it in remecans we put it in a casserole dish. Then we baked it a little longer by putting a flour, brownsuger, butter crumb mixture on top with the pecans. Its outstanding
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