Email to Buny      

Sides: Honeymom's Sweet Potato Strudel

Source of Recipe

unknown


List of Ingredients

4 large sweet potatoes
1 cup grated parmesan cheese
1/2 cup softened unsalted butter
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
salt and pepper to taste
1 teaspoon brown sugar
8 slices phyllo pastry dough -- (8 to 12)
1 cup melted butter


Recipe

Prick and roast sweet potatoes in 375ºF oven until soft. Remove from oven and cool. With a paring knife, remove skins and discard. Place pulp into a mixing bowl and add all ingredients, except melted butter and phyllo. Mix well. On a clean, flat surface, place one whole sheet of phyllo so that the shorter edge is pointed toward you. Paint the entire sheet with melted butter using a pastry brush. Place another whole sheet on top of first one and brush with butter. Repeat with a minimum of 2 more sheets or a maximum of 4 more sheets.

Place the sweet potatoes filling along the shorter edge facing you in the rough shape of a log. Leave about 1/2 to 3/4 inch at either end of filling. Fold those ends over the filling to seal it in and brush the folds with butter. Carefully roll the filling up inside the phyllo to form a cylindrical strudel. Brush the outside with butter and place on a baking tray covered with parchment. Repeat with remaining sweet potato and phyllo. Bake in a 350ºF oven 20 to 25 minutes until golden brown. Remove and cool. Cut into 11/2-inch pieces using a serrated knife. Note: If the mixture seems very wet, place in a colander to drain at least 1 hour before assembling. Serves 8.