Step 1

In medium mixing bowl, whisk sweet potato, eggs and oil.

Step 2

Add matzo ball mix, nutmeg, parsley and pepper. Stir to combine.

Step 3

Refrigerate mixture for 15-25 minutes to chill.

Step 4

Roll matzo ball mixture into ping-pong sized balls. Note: Dough will be sticky! Wet hands slightly before rolling.

Step 5

Bring large pot of water to boil. Carefully drop in matzo balls, cover and reduce heat to simmer. Cook for 15-20 minutes until cooked through.

Step 6

Remove matzo balls from water and refrigerate until ready to serve.

Step 7

Warm cooked matzo balls in chicken broth or vegetable broth. Garnish with minced parsley or chives.