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.