Leftover Sweet Potato Strudel Recipes
"LEFTOVER" SWEET POTATO STRUDEL
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.
Provided by Monika Rosales @THEDEVOTEDCOOK
Categories Other Desserts
Number Of Ingredients 8
Steps:
- Combine all ingredients (except pastry crust).
- Spread the mixture on the pastry crust.
- Gently roll.
- Place on a cookie sheet and brush top with egg wash.
- Bake at 350 degrees 30 mins or until golden brown.
- Let cool and serve alone or topped with whipped cream or ice cream.
SWEET POTATO STRUDEL
This sounds far sweeter than it is...only the natural sweetness of the potato with a savory layering of ingredients. Great option for a low fat side.
Provided by TishT
Categories Yam/Sweet Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice the raw sweet potatoes as thinly as possible.
- Measure oil into a small bowl.
- Combine the dry ingredients in another small bowl.
- Layer one quarter of the potatoes in a casserole dish, brushing the tops of the potatoes lightly with oil as you go using a brush. Sprinkle about a tbs of the Parmesan cheese mixture on top.
- Repeat step 4 until potatoes and cheese are used up.
- Bake, covered, at 425°F for 30 minutes.
- Uncover, and bake about 20 minutes more, until browned on top.
Nutrition Facts : Calories 104, Fat 4.4, SaturatedFat 1, Cholesterol 2.9, Sodium 184.1, Carbohydrate 13.9, Fiber 2.3, Sugar 2.8, Protein 2.7
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