Vegan sweet potato strudel

STEP BY STEP

Let's make something delicious.

1. 01

   Peel the sweet potato, cut into rough cubes and cook in boiling salted water for 12 minutes.

2. 02

   Meanwhile, heat the olive oil in a frying pan. Roughly chop the chestnuts and add them to the pan. Fry with salt, pepper and the thyme leaves stripped from the sprig for about 5 minutes. Set the pan aside.

3. 03

   Heat a small frying pan over a high heat and toast the pine nuts for about 3 minutes, stirring constantly, until golden brown.

4. 04

   Drain the sweet potatoes and mash with salt, pepper and nutmeg.

5. 05

   Preheat the oven to 170 °C conventional heat. Lay three sheets of filo pastry on a baking tray lined with baking paper and spread the top sheet with soya yoghurt. Spread the mashed sweet potato over the yoghurt in the centre. Add the chestnuts, then scatter the cranberries over them.

6. 06

   Fold the filo sheets over the filling, spread a little more soya yoghurt over the top and sprinkle with the pine nuts. Bake the strudel for 25 minutes.

7. 07

   Serve the strudel warm.