"leftover" sweet potato strudel

★★★★★ 1
a recipe by
Monika Rosales
Pembroke Pines, FL

I had leftover sweet potatoes from Thanksgiving and this recipe was born.

Blue Ribbon Recipe

What to do with extra sweet potatoes? Make this fantastic strudel! It's simple to throw together and bakes beautifully. Using a pre-made crust means it's a cinch to make. Once baked, it's very impressive. It's filled with cinnamon and brown sugar flavors with some crunch from chopped pecans. A great way to reinvent holiday leftovers.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 6-8
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For "leftover" sweet potato strudel

  • 2 c
    sweet potatoes, smashed
  • 1
    pie pastry, prepared
  • 1 c
    pecan, chopped
  • 1 c
    brown sugar
  • 1 Tbsp
    cinnamon powder
  • 1 tsp
    nutmeg
  • 1 tsp
    pure vanilla extract
  • 1
    egg, slightly beaten for egg wash

How To Make "leftover" sweet potato strudel

Test Kitchen Tips
Don't worry if your strudel cracks, ours did. A sprinkle of powdered sugar covered it up.
  • Filling ingredients in a bowl.
    1
    Combine all ingredients (except pastry crust).
  • Sweet potato mixture on a pie crust.
    2
    Spread the mixture on the pastry crust.
  • Rolling the strudel.
    3
    Gently roll.
  • Brushing rolled pie crust with egg wash.
    4
    Place on a cookie sheet and brush top with egg wash.
  • Strudel baked until golden brown.
    5
    Bake at 350 degrees 30 mins or until golden brown.
  • Leftover Sweet Potato Strudel dusted with powdered sugar.
    6
    Let cool and serve alone or topped with whipped cream or ice cream.
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