This sweet potato and cranberry strudel, made with sweet potato purée, dried cranberries, and brown butter in crisp phyllo pastry, is an impressive and crowd-pleasing Thanksgiving side dish.
This sweet potato and cranberry strudel is defined by contrasts. Its healthfulness is tempered by the inclusion of brown butter and toasted pecans. And its creamy filling juxtaposes oh so nicely against the crisp phyllo dough. And it comes together more easily than you’d ever imagine. But no one else at your Thanksgiving table needs to know it wasn’t a tremendous labor of love.–Renee Schettler Rossi
Sweet Potato and Golden Raisin Strudel
- Quick Glance
- 35 M
- 1 H, 25 M
- Makes 8 servings
IngredientsEmail Grocery List
*What You Need To KnowHomemade Crème Fraîche
- To make your own crème fraîche, in a small saucepan over low heat, combine 2 cups heavy cream with 4 tablespoons buttermilk. Do not bring to a boil. Pour the warm liquid into a small container and cover. Store at room temperature until thick, 8 to 48 hours. Once the crème fraîche is thick, cover and stash it in the fridge for up to 1 week.
- Spiced Crème Fraîche
- Spice up homemade crème fraîche with a hint of ground cinnamon, nutmeg, allspice, and vanilla extract, adding as much (or as little) as you desire.
Recipe Testers Reviews
This strudel recipe is fabulous! It has just the right combination of textures—smooth, plump, creamy, crunchy, and nutty—to entice your palate over and over again. The buttery sweetness of the sweet potatoes and dried fruit are cunningly disguised by the sea salt, giving a unique savory take on a traditionally sweet combination. I would serve this strudel to my friends any day—if there’s any left over after I dive into it first!
Everyone who had this sweet potato strudel thoroughly enjoyed it. It has all the delights of a perfect, crisp autumn day. The buttery, flaky crust surrounds the earthy richness of fall’s best ingredients. Sweet potatoes and carrots make a wonderfully smooth and earthy base in which the cranberries and raisins just sparkle.
Topping off the strudel with crème fraîche full of warm spice flavors adds the perfect finishing touch.
It will become a staple in this kitchen every fall and may even make an appearance at my Thanksgiving table.
Let autumn colors and flavors dress your harvest table this year. This strudel marries red cranberries, golden raisins, and orangy sweet potatoes and carrots together for a taste experience that is to be savored. You’ll love how these earthy and sweet-tart notes harmonize with the nutty essence of the browned butter and toasted nuts. Give this strudel a pleasantly warm oven where these flavors can emerge, and you’ll soon be captivated by its superb aroma and taste. Serve this show-stopping strudel at home or take it out on the town…one will not be enough to go around.
This strudel is a great side dish or main for a luncheon with a mixed greens salad. I made this the first time with phyllo pastry. The next time I made it using a sheet of puff pastry dough that I had in the freezer and it was just as delicious. This will be a great side dish at Thanksgiving with the combination of carrots, sweet potatoes, and pecans.