Peel and cube sweet potatoes, peel and slice carrots.

Boil sweet potatoes and carrots in salted water until fork tender (10-20 minutes).

Soak cranberries and raisins in hot water for 10 minutes, then drain.

Melt butter in a small pan over high heat until browned, being careful not to scorch.

Drain cooked sweet potatoes and carrots, then mash gently.

Stir in brown butter, cranberries, and raisins. Season with salt and pepper.

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

Unroll phyllo dough and cover with plastic wrap and a damp towel to prevent drying.

Place one sheet of phyllo dough on the prepared baking sheet, keeping the long side towards you.

Brush with brown butter and layer another sheet on top. Repeat for 10 sheets, sprinkling salt every third layer.

Spoon half of the sweet potato mixture along the bottom edge of the dough.

Roll the phyllo around the potato mixture using the parchment paper.

Place the completed roll at the top of the sheet pan.

Repeat the steps above to assemble the second roll using the remaining dough, filling and butter.

Brush the rolls with remaining brown butter.

Bake for 20-25 minutes, or until golden brown.

Remove from the oven and let cool slightly.

Slice into pieces and serve warm.