Makes for a great appetizer or snack, and even better breakfast.
I had some white sweet potatoes, so I used them for this recipe, but it would be equally tasty with orange ones.
- 3 lb (1 or 1/2 kg) large sweet potatoes (white or orange), peeled and grated
- 2 large onions
- 1 tsp black pepper
- 9-12 phyllo pastry sheets
- 1 – 1 1/2 cup vegetable broth
- salt to taste
- oil for brushing
Lightly oil a baking tray.
Chop onion and garlic very finely in a blender or food processor. Combine with grated sweet potatoes and black pepper. Season with salt to taste.
Place 1 phyllo leaf on a kitchen towel, brush lightly with oil and sprinkle with a LITTLE vegetable broth. Place a second leaf on top, brush with oil and sprinkle with broth again. Repeat until 3 leaves have been used. Spoon part of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border. Lift towel, using it to roll leaves over filling, jelly roll fashion. Carefully place the strudel on a baking tray, seam side down. Brush top of the strudel with oil.
Repeat the entire procedure until you use all pastry and filling. You will get around 5-7 strudels.
Bake in 350 degrees F (175 degrees C) preheated oven for about 45 minutes or until the pastry is golden and crisp.
Take out of the oven, sprinkle with a little broth again, cover with a cloth and let stand for about 10 minutes before serving. Serve with a dollop of Greek yogurt or sour cream.