Sweet Potato Strudel with Brown Butter - sweet potatoes

Method

• 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 FromMySweetHearts recipe.