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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
3/4 cup chopped pecans |
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 |
Directions:
1. 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°.
2. 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.
3. 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.
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