1 whole fresh sweet potato, peeled and cut into thick slices (set aside two slices for the sauce)
1 sheet puff pastry dough
3 tablespoons butter
½ teaspoon cinnamon
½ teaspoon nutmeg
½ cup granulated sugar
Spicy Sweet Potato Sauce
2 slices sweet potatoes, shredded
½ cup water
¼ cup brown sugar
¼ teaspoon red pepper flakes
- In medium saucepan, bring water to a boil. Place potatoes in water and cook just until tender. Be careful not to overcook. Remove from water and let cool.
- Place puff pastry dough sheet on a cookie pan. Layer potato rounds inside dough overlapping in the center. Cut butter into small cubes and sprinkle on top of potatoes. Follow with cinnamon, nutmeg and sugar.
- Fold dough at the short end first over potatoes followed by the long sides. Flip over so seam will be on the bottom. Cut slits into dough, place in oven and bake until golden brown, about 30 – 40 minutes. Remove from oven and let cool.
- For sauce, on high heat bring water to boil and add potatoes, brown sugar and red pepper flakes. Reduce to medium heat and stir. Cook for about 10 minutes until sauce thickens or desired consistency is reached. Pour over strudel.