Apple and Sweet Potato Matzo Bake

Ingredients

• 6 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups hot water
• 6 sheets matzo crackers, broken into 1-inch pieces
• 1 1/2 pounds sweet potatoes, peeled and sliced into 1/8-inch-thick rounds
• 2 large Fuji or gala apples, peeled, quartered, cored, and sliced into 1/4-inch-thick slices
• 1 teaspoon cinnamon
• 2 tablespoons margarine

Directions

1. Set your oven to 325º F. Coat a 9x13 baking dish with margarine, olive oil, or grapeseed oil.
2. In a medium bowl, whisk the eggs with the salt and pepper until the yolks are fully blended and the mixture looks even. In a separate large bowl, cover the matzo crackers with the hot water. Leave it only for a minute, then pour off any extra water.
3. Pour the beaten eggs over the drained matzo, then fold gently so the pieces are evenly coated. Try not to crush or mash the matzo as you mix.
4. Arrange half of the sweet potato slices in an even layer in the baking dish. Add half of the apple slices over them, sprinkle the apples with 1/2 teaspoon of the cinnamon, and spoon half of the matzo and egg mixture across the top, spreading it evenly. Build the same set of layers again with the remaining sweet potato, apple, cinnamon, and matzo and egg mixture. Cover the baking dish with aluminum foil, keeping the foil lifted off the matzo.
5. Bake the covered casserole for 1 hour. Take it out of the oven, remove the foil, and test the sweet potatoes with a paring knife or toothpick; they should be tender all the way through. If they still feel firm, cover the dish again and return it to the oven for another 10 minutes, or until the sweet potatoes pierce easily.
6. Scatter small dots of margarine over the top, then bake the casserole uncovered for another 5 minutes, just until the margarine has melted and the matzo is lightly browned.
7. Take the matzo bake out of the oven and let it rest for 15 minutes. Slice and serve while warm.