Sweet Potato Strudel
At the University of Oregon, in Eugene, this dish sweet potato strudel made with red onion and thyme, is served with Cajun chicken, red beans and collard greens.
4 lbs. sweet potatoes
1 lb. red onion
2 oz. butter
3/4 cup brown sugar
2 tsp. kosher salt
2 tsp. fresh thyme, de-stemmed, chopped
2 10-in. x 15-in. puff pastry sheets
1 large egg
1. Peel sweet potatoes and cut into 1-in. cubes. Julienne cut onions and roast in butter, brown sugar and salt with potatoes for approximately 45 mins. at 375°F.
2. Place 2 puff pastry sheets on sprayed sheetpan, lined with parchment paper. Mix in fresh thyme with potatoes. Lay 3 cups of sweet potato/onion mixture down center of each puff pastry sheet.
3. Fold 2-in. of each end in toward center. Place 8 slits on each side of pastry, diagonally. Overlap each, giving a ‘braided’ appearance.
4. Brush top with egg. Bake for 30 mins. at 350°F or until golden brown.
Recipe by University of Oregon, Eugene