A Modern Side Dish for Passover Dinner!
Tsimmes is a mix of sweet potatoes and dried fruits sweetened with orange juice, and kugel is a casserole of noodles or potatoes. They might seem almost dessert-like in their sweetness, but they are most commonly served as side dishes alongside a savory main course. Think of them as the Jewish holiday equivalents of Thanksgiving sweet potato casserole—sweet dishes meant to accompany a table of savory foods. While they’re both delicious side dishes, they can’t compete with the look of this layered Matzo Bake! I absolutely love how pretty this is when cut into slices. The bright orange layers of sweet potato make this a showstopper dish!
What’s in This Matzo Bake?
If you’ve ever made a skillet of matzo brei, the matzo and egg layers in this bake will look familiar. In fact, this Matzo Bake works for breakfast, brunch, or as a side dish to brisket or roast chicken at dinner! It’s got layers of egg-soaked matzo, thinly sliced sweet potatoes, and cinnamon-spiced apples. You’ll dot the top with some margarine, and bake it for a few extra minutes so it gets crispy and browned before serving. Margarine rather than butter is used here, since kosher dietary laws dictate that dairy cannot be eaten alongside or directly after a meal that also includes meat. If your Passover meal is completely vegetarian or you don’t follow kosher law, feel free to use butter instead. For more information on which apple varieties are best for baking, check out our Guide to Apples.
A Make-Ahead Passover Side Dish
To streamline your day-of-Seder routine, you can assemble the Matzo Bake a day in advance. Just be prepared to add a few minutes to the cooking time if you’re taking it straight from the refrigerator to the oven. Once baked, it will keep for up to three days in the fridge.
More Recipes for Your Passover Table!
Deviled Eggs with Horseradish and Dill Charoset with Apples, Dates, and Walnuts Chocolate and Hazelnut Matzo Toffee Matzo Ball Soup Pressure Cooker Beef Brisket
In separate large bowl, pour the hot water over the matzo crackers. Let sit for just a minute. Drain the excess water. 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. 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.
