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

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

Refrigerate mixture for 15-25 minutes to chill.

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

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.

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

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