Apple and Sweet Potato Matzo Bake
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
Preheat the oven to 325º F. Grease a 9x13 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 separate large bowl, pour the hot water over the matzo crackers. Let sit for just a minute. Drain the excess water.
Pour the egg mixture over the drained matzo and gently fold to combine. You don’t want to 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 1/2 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. 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.