Do sweet potatoes grace your holiday tables?
Sweet potatoes are always on mine in some form or another. This strudel is one of my favorite ways to serve sweet potatoes. A chunky mash of sweet potatoes and carrots combine with tart dried cranberries and sweet golden raisins; and then are rolled between layers of buttery, flaky phyllo pastry strewn with toasted pecans. Every bite is savory sweet, creamy and crunchy!
Basically layer 7 sheets of phyllo with melted butter and chopped pecans.
The sweet potatoes and carrots are mashed by hand. Mound the mash on one long end of the phyllo and roll. Don’t forget that the last layer is parchment paper. Don’t roll it up with the phyllo! (You know why I’m telling you this, don’t you? Yes. Yes I did!)
Brush the top with more butter. Toss on some more pecans and some sea salt.
In the oven it goes. It comes out all toasty and crunchy.
Let it cool somewhat before cutting and use a bread knife and gentle sawing motions.
The phyllo may crumble a bit. But you will love the sweet creaminess combined with the salty crunch.
When this sweet potato strudel is not making an appearance on my holiday table, it can often be found as a sweet bite to enjoy as an appetizer with a glass of wine, or served up beside a nice green salad for my lunch!
- 7 sheets of phyllo dough
- 2 medium sweet potatoes, peeled and chopped into chunks
- 3 small carrots, peeled and chopped into chunks
- ¼ cup of dried cranberries
- ¼ cup of golden raisins
- ½ cup of finely chopped pecans
- 12 Tablespoons of butter, melted
- kosher salt & freshly cracked pepper to taste
- sea salt for garnishing the top
- Place the cranberries and raisins in a bowl of hot water and let them sit.
- Place the sweet potatoes and carrots in a pot of water and bring to a boil.
- Boil for 20-30 minutes until the veggies are tender when pierced with a fork.
- Drain the veggies.
- Drain the cranberries and raisins.
- Place the potatoes and carrots in a large bowl, add 4 Tablespoons of the melted butter and mash with a potato masher.
- You don't want the mash to be perfectly smooth, you want some chunks of veggies.
- Add the cranberries and raisins.
- Stir, season with salt and a few grinds of pepper to taste.
- Preheat the oven to 375 degrees F.
- Line a baking sheet with parchment paper.
- Place one sheet of phyllo on the baking sheet.
- Using a pastry brush, brush the phyllo with butter and sprinkle with pecans.
- Repeat with remaining phyllo.
- Mound the sweet potato mash along the long end of the phyllo.
- Roll the phyllo and place seam side down on the baking sheet.
- Brush the entire log with butter, pushing the brush under the phyllo to coat the bottom as well.
- Sprinkle the top with crushed pecans and several pinches of sea salt.
- Bake for 40-45 minutes until golden brown.
- Allow the strudel to cool somewhat before cutting.
- Use a bread knife with a light sawing motion to cut.
Support your local farmers whenever you can!