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1
Add the cubed sweet potatoes and carrots to a large pot of salted water and bring to a boil.
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2
Cook over high heat until tender.
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3
This will take 10-20 minutes but just keep an eye on it and stop when the vegetables are fork tender.
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4
Meanwhile cover the cranberries and raisins with some hot water and allow them to plump up.
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5
After about 10 minutes, drain them completely and set aside.
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6
Place the butter in a small pan over high heat.
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7
Melt the butter and allow it to brown.
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8
But make sure that it does not scorch.
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9
Remove from heat once browned.
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10
Once the potatoes and carrots are tender, drain off the water and mash them gently.
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11
Stir in about 2 Tablespoons of the brown butter and the drained cranberries and raisins.
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12
Season with salt and pepper to taste.
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13
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
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14
Unroll the thawed phyllo sheets and cover them with plastic wrap.
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15
Top the plastic wrap with a damp towel.
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16
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).
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17
Keep the long section of the sheet of dough towards you.
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18
Brush the dough lightly with the reserved brown butter and lay another sheet on top.
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19
Continue this layering of dough and butter until you have layered 10 sheets.
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20
Sprinkle a dash of salt every third layer.
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21
Spoon half of the potato mixture along the bottom edge of the stack of dough.
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22
Roll the phyllo around the potato mixture using the parchment paper to pick up the bottom edge.
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23
Place the completed roll at the top of the sheet pan.
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24
Repeat the steps above to assemble the second roll using the remaining dough, filling and butter.
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25
Brush rolls with remaining brown butter.
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26
Place the pan into the preheated oven and bake for 20-25 minutes or until golden brown.
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27
Then remove from the oven.
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28
Allow the rolls to cool slightly.
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29
Then slice the rolls into pieces.
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30
Serve warm.
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31
Adapted from FromMySweetHearts recipe.
