Easy and Elegant Sweet Potato Strudel #SP5

• 34 lb pureed carrot
• 24 ounces Simply Potatoes Mashed Sweet Potatoes
• 34 cup salted butter, divided
• 12 cup creme fraiche or 12 cup sour cream
• 10 phyllo pastry sheets, thawed

1. In a large bowl combine carrots and sweet potatoes; set aside.
2. In a small saucepan, melt butter over medium-high heat to brown, be careful not to burn.
3. Stir 1/4 cup browned butter and creme fraiche into sweet potato mixture.
4. Preheat oven to 350.
5. Lay out phyllo sheet on work surface; brush lightly with butter.
6. Repeat layering and buttering phyllo.
7. Spread sweet potato mixture over the bottom 1/2 of the phyllo and within 2" of the edges.
8. Tuck sides of the strudel inches From the filled bottom edge, roll phyllo jellyroll style.
9. Place seam-side down on a baking sheet.
10. Cut 3 slits on the diagonal in the top of the strudel.
11. Brush top with butter.
12. Bake 25-30 minutes or until golden brown.
13. Cool on a wire rack 5-10 minutes before slicing and serving as an elegant appetizer of side dish.
14. Enjoy.
15. Note: I used thawed pureed carrots conviently found in my freezer case.
16. Or one may simply shred carrots; microwave and mash.

carrot, potatoes mashed sweet potatoes, butter, creme fraiche, pastry

Taken from www.food.com/recipe/easy-and-elegant-sweet-potato-strudel-sp5-515157 (may not work)