Ingredients
6large eggs
½tspsalt
½tspground black pepper
2cupshot water
6ozmatzo crackers,(6 sheets), broken into 1 inch pieces
1½lbssweet potatoes,peeled and sliced into ⅛ inch thick rounds
2large apples,Fuji or gala, peeled, quartered, cored, and sliced into ¼ inch thick slices
1tspcinnamon
2tbspmargarine
Preparation
Preheat the oven to 325 degrees F. Grease a 9×13-inch baking dish with margarine, olive oil, or grapeseed oil.
In a medium bowl, beat the eggs, salt, and pepper until no streaks of yolk remain. In a separate large bowl, pour the hot water over the matzo crackers. Let sit for just 1 minute. Drain the excess water.
Pour the egg mixture over the drained matzo and gently fold to combine. Don’t break up or smush the matzo pieces too much, just coat them evenly in egg.
Place half of the sweet potato slices in the baking dish in an even layer. Place half of the apple slices on top of the sweet potatoes, then sprinkle ½ teaspoon of the cinnamon over the apples.
Spoon half of the matzo/egg mixture over the apples and spread it out in an even layer.
Repeat the layers of sweet potato, apple, cinnamon, and matzo/egg mixture once more, then cover the dish with aluminum foil, making sure the foil isn’t touching the matzo.
Bake the casserole, covered, for 1 hour. Remove from the oven, uncover, and poke with a paring knife or toothpick to make sure the sweet potatoes are softened and cooked through.
If they aren’t soft yet, re-cover the casserole and bake for another 10 minutes, or until the sweet potatoes are soft enough to easily pierce.
Dot the top of the casserole with margarine and bake, uncovered, for another 5 minutes, until the margarine is melted and the matzo is lightly browned.
Remove the matzo bake from the oven, let stand for 15 minutes, then cut into slices and serve warm.
