March 2007
Sweet Potato Strudel
Serves 4
Ingredients
4 leaves phyllo pastry
1 medium sweet potato
2 teaspoons sunflower seeds
2 teaspoons chopped mixed herbs
50g goat’s feta
Seasoning
25g butter
Tomato and basil confit
4 plum tomatoes
8 leaves basil
100ml olive oil
Method
Peel and cook the sweet potato in boiling salted
water for 12-15 minutes and allow to cool. Dice the sweet potato
and mix with the crumbled feta, herbs and sunflower seeds. Season
to taste. Place a handful of the mix on a sheet and spread out
evenly. Roll into a cigar shape as you would a Swiss roll. Brush
with butter and bake at 180° for 7-8 minutes.
Confit
Peel and seed the tomatoes and cut into quarters.
Place in the olive oil with basil and some salt. Allow to infuse
for about two hours at room temperature.
Place cooked strudel on four pieces of the tomato
confit. Drizzle with a little basil pesto and serve with a garden
salad.
Enjoy!
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