2 lg red skinned sweet potatoes (yams; about 1-1/2 pounds)
1¼ C unsalted matzo meal
5 lg eggs
12 T (1 ½ sticks) unsalted pareve (non dairy) margarine
2-1/2 T sugar
1-3/4 t coarse salt
1-1/4 t ground ginger
3 C apple juice
6 oz B&R Farms Dried Apricots, chopped
1 cinnamon stick, broken in half
1/3 C B&R Farms Apricot Preserves
Chopped fresh mint
Pierce potatoes with fork. Microwave on high until tender, turning once, about 10 minutes. Cut in half. Scoop out enough potato to measure 1-1/4 cups; cool.
Process 1-1/4 C potato, matzo meal, eggs, 2-1/2 T margarine, sugar, salt and ginger until blended. Transfer mixture to bowl. Cover and chill until firm, about 4 hours or overnight.
Drop matzo mixture by generous teaspoonfuls onto sheet of foil. Using wet hands, roll dropped mixture into balls.
Cook 1/3 of matzo balls in large pot of boiling salted water until tender, about 6 minutes. Using slotted spoon, transfer to clean sheet of foil. Repeat with remaining balls in 2 batches. Let stand until firm, at least 30 minutes.
Mix remaining ingredients in a pan, heat over medium low heat. Gently toss Matzo balls with 1/2 of the sauce, coating completely. Serve remaining sauce on the side.