Sweet Potato Strudel

Menu Part: 
Cuisine Type: 
12 servings

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

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