“MY DREAM IS TO BECOME A FARMER. JUST A BOHEMIAN GUY PULLING UP HIS OWN SWEET POTATOES FOR DINNER.” Lenny Kravitz.
I am with Lenny on this quote! There is so much I would be willing to give up just to live life more simply. You know how complicated life can feel sometimes. The more we can simplify, the better off we are, right?
Well this sweet potato strudel recipe is very simple. But it doesn’t compromise in flavor. It’s a simple combination of sweet potatoes, carrots, brown butter, golden raisins, cranberries, pecans, salt and pepper! And that’s it! All rolled up in puff pastry and it doesn’t get any easier or more satisfying than this!
I love savory baking; especially in the fall and winter. And around the holidays, I am always looking for an alternative to the typical sweet potato casseroles. This is a very festive and unique savory strudel. And it would make a great accompaniment to any main dish or a perfect little lunch all by itself. Don’t let working with the phyllo dough intimidate you. Especially for this recipe, it’s easier than you think.
Serves: 8 simple sweet potato lovers!
Level of Difficulty: easy, the sweet potato filling may be made ahead of time
SWEET POTATO FILLING:
- 2 medium sweet potatoes, peeled and sliced
- 2 large carrots, peeled and sliced
- 1/4 cup of dried cranberries
- 1/4 cup of golden raisins
- 8 Tablespoons of unsalted butter
- 8 (9 x 13 inch) sheets of phyllo dough
- 1/4 cup of pecans, toasted and finely chopped
- course sea salt and freshly cracked pepper
Place the potatoes and carrots in a pan and add enough hot water to cover the vegetables. Add a large pinch of salt. Cook them over high heat until they are fork tender. Drain them and set them aside.
Toss the golden raisins and the cranberries in a small bowl and pour some of the hot water from the sweet potatoes to cover the fruit. Let them sit for about 10 minutes to plump them. And then drain them.
Put the butter in a small saucepan over high heat. Let the butter melt while stirring continuously until the butter starts to brown on the bottom of the pan. It may start to bubble and foam a bit. But it should have a medium brown color and a nutty scent. Immediately take it off the heat and pour into a bowl.
Smash the cooked potatoes and carrots with a potato masher or pastry cutter. You actually want a slightly lumpy consistency. Stir 3 Tablespoons of the brown butter into the vegetables. Blend in the cranberries and raisins. Season with salt and pepper to taste.
Preheat the oven to 375°F. Layer a baking sheet with parchment paper. Unroll the phyllo dough and lay it on a flat, clean work surface. Place one sheet of dough on the prepared baking sheet. Brush with melted brown butter. Sprinkle lightly with a few of the pecans and a pinch of course sea salt. Repeat this with the remaining 7 sheets of phyllo; buttering and sprinkling with pecans and salt. I don’t fuss with covering the phyllo with a wet towel which is often done to keep the phyllo from drying out. Just work quickly.
Carefully spoon the vegetable mix along one of the long edges of the dough and shape into a tube. Starting with the filling side of the dough, roll the strudel tightly into a log. Place it in the center of the baking sheet, brush with the remaining butter, sprinkle with pecans and sea salt .
Bake until golden brown, about 25 minutes. Remove to a cooling rack and allow to cool just slightly. Transfer the strudel to a cutting board. Cut the strudel into pieces using a serrated knife. Serve warm and enjoy!
Recipe adapted from Savory Baking.