Sweet Potato Strudel with Brown Butter

Add the cubed sweet potatoes and carrots to a large pot of salted water and bring to a boil. Cook over high heat until tender. This will take 10-20 minutes but just keep an eye on it and stop when the vegetables are fork tender.

Meanwhile cover the cranberries and raisins with some hot water and allow them to plump up. After about 10 minutes, drain them completely and set aside.

Place the butter in a small pan over high heat. Melt the butter and allow it to brown. But make sure that it does not scorch. Remove from heat once browned.

Once the potatoes and carrots are tender, drain off the water and mash them gently. Stir in about 2 Tablespoons of the brown butter and the drained cranberries and raisins. Season with salt and pepper to taste.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Unroll the thawed phyllo sheets and cover them with plastic wrap. Top the plastic wrap with a damp towel.

To assemble the strudel, remove one sheet of dough and place it on the parchment paper lined cookie sheet (cover the remaining phyllo sheets with the plastic and the towel). Keep the long section of the sheet of dough towards you. Brush the dough lightly with the reserved brown butter and lay another sheet on top. Continue this layering of dough and butter until you have layered 10 sheets. Sprinkle a dash of salt every third layer.

Spoon half of the potato mixture along the bottom edge of the stack of dough. Roll the phyllo around the potato mixture using the parchment paper to pick up the bottom edge. Place the completed roll at the top of the sheet pan. Repeat the steps above to assemble the second roll using the remaining dough, filling and butter.

Brush rolls with remaining brown butter. Place the pan into the preheated oven and bake for 20-25 minutes or until golden brown. Then remove from the oven. Allow the rolls to cool slightly. Then slice the rolls into pieces. Serve warm.

Adapted from FromMySweetHeart’s recipe.