Sweet Potato Strudel
Delight your taste buds with this Sweet Potato Strudel, a perfect fusion of warm spices, creamy sweet potato filling, and crispy, golden phyllo dough. This recipe pairs velvety mashed sweet potatoes with rich brown sugar, cinnamon, nutmeg, and a hint of vanilla, complemented by crunchy pecans or walnuts and sweet raisins for added texture and flavor. Each bite offers a delightful contrast of silky filling wrapped in delicate, flaky layers, brushed with butter and baked to perfection. Ideal for brunch, dessert, or an autumnal treat, this sweet potato strudel is not only easy to prepare but also a show-stopping centerpiece for any gathering. Finished with a dusting of powdered sugar, it’s as irresistibly beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 4 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 0.5 cup chopped pecans or walnuts
- 0.25 cup raisins
- 8 sheets phyllo dough sheets
- 0.5 cup unsalted butter
- 2 tablespoons powdered sugar
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Peel and cube the sweet potatoes. Boil them in a pot of salted water for 10–12 minutes, or until fork-tender. Drain and let cool slightly.
Mash the sweet potatoes in a mixing bowl. Add 2 tablespoons of melted butter, brown sugar, cinnamon, nutmeg, vanilla extract, chopped pecans or walnuts, and raisins. Mix until well combined.
Melt the remaining butter in a small saucepan or microwave. Place one sheet of phyllo dough on a clean work surface and brush it lightly with melted butter. Layer another sheet on top and repeat until 4 sheets are stacked.
Spoon half of the sweet potato mixture onto the long edge of the phyllo dough, leaving about 1 inch of space on all sides. Roll up the dough tightly into a log shape, tucking the edges in as you go.
Repeat the process with the remaining filling and phyllo sheets to form a second strudel.
Place both strudels seam-side down on the prepared baking sheet. Brush the tops with melted butter.
Bake in the preheated oven for 25–30 minutes, or until golden brown and crispy.
Let the strudels cool for 10 minutes, then dust with powdered sugar before slicing and serving.
Nutrition Facts
Calories |
2193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1093 mg | 48% | |
| Total Carbohydrate | 222.8 g | 81% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 81.3 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 728 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
