If you love the idea of a show-stopping, golden, flaky pastry wrapped around a deliciously tender filling, then Sweet Potato Wellington is your new best friend. This dish is rich, hearty, and packed with flavor—sweet roasted potatoes, earthy mushrooms, and a hint of warm spices, all wrapped in buttery puff pastry. Whether you’re serving it for a special dinner, a holiday meal, or just because you deserve something amazing, trust me, this recipe will impress every time!
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Why You’ll Love Sweet Potato Wellington
- A Stunning Centerpiece: Golden, flaky pastry with a vibrant, flavorful filling—it’s as beautiful as it is delicious.
- Hearty & Satisfying: Perfect for vegetarians and anyone looking for a filling, plant-based meal.
- Full of Flavor: Sweet potatoes, mushrooms, garlic, and herbs come together in the most delicious way.
- Great for Special Occasions: Ideal for holiday dinners or an elegant weekend meal.
- Make-Ahead Friendly: You can prep the filling ahead of time for stress-free cooking.
Ingredients in Sweet Potato Wellington
This dish is all about layering flavors and textures for the perfect bite.
- Sweet Potatoes: The star of the show! Roasted until tender and caramelized.
- Mushrooms: Add a rich, umami depth to balance the sweetness of the potatoes.
- Spinach: Brings freshness and a lovely pop of color.
- Garlic & Onion: Essential aromatics that add layers of flavor.
- Dijon Mustard: Adds a subtle tang that complements the richness of the filling.
- Puff Pastry: Buttery, flaky, and crisp—the perfect wrapping for all this goodness.
- Egg Wash (or Plant-Based Alternative): Helps give the pastry that beautiful golden shine.
- Thyme & Rosemary: Warm, aromatic herbs that take the flavor to the next level.
- Walnuts (Optional): Add crunch and a nutty depth.
- Parmesan or Nutritional Yeast (Optional): A savory touch for extra umami.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get that golden, flaky perfection going!
- Roast the Sweet Potatoes: Preheat your oven and roast the sliced sweet potatoes until tender and caramelized. This enhances their natural sweetness.
- Sauté the Mushrooms & Spinach: In a pan, cook the mushrooms with garlic, onion, and herbs until deeply flavorful. Add spinach at the end and let it wilt.
- Prepare the Puff Pastry: Roll out the puff pastry on a lightly floured surface. Spread a thin layer of Dijon mustard on the pastry for an extra layer of flavor.
- Assemble the Wellington: Layer the roasted sweet potatoes and mushroom-spinach mixture in the center of the pastry. Sprinkle with walnuts or cheese if using.
- Wrap & Seal: Carefully fold the pastry over the filling, sealing the edges. Brush with egg wash for a glossy, golden finish.
- Bake to Perfection: Place the Wellington on a lined baking sheet and bake until golden brown and crisp. Let it rest for a few minutes before slicing.
- Serve & Enjoy: Slice and serve warm, paired with your favorite sauce or side dishes.
How to Serve Sweet Potato Wellington
This dish pairs beautifully with a variety of sides. Here are some delicious ideas:
- Crisp Green Salad: A simple arugula or mixed greens salad with a tangy vinaigrette balances the richness of the pastry.
- Roasted Vegetables: Serve with roasted Brussels sprouts, carrots, or asparagus for extra color and texture.
- Cranberry Sauce: A festive, slightly tart sauce pairs beautifully with the sweet and savory flavors.
- Creamy Mashed Potatoes: Because you can never have too many potatoes!
- Gravy: A rich mushroom or onion gravy takes this dish to the next level.
Additional Tips
- Chill the Pastry Before Baking: This helps keep it crisp and flaky.
- Don’t Overfill: Too much filling can make it harder to seal the pastry properly.
- Use a Sharp Knife to Slice: This helps keep the Wellington’s beautiful layers intact.
- Make It Vegan: Use dairy-free puff pastry and a plant-based egg wash (like soy milk or melted vegan butter).
FAQ Section
Q1: Can I make Sweet Potato Wellington ahead of time?
A1: Yes! Assemble it ahead and refrigerate until ready to bake. You can also freeze it before baking.
Q2: What’s the best way to reheat leftovers?
A2: Reheat in the oven at 350°F (175°C) to keep the pastry crisp. Avoid the microwave, as it can make the pastry soggy.
Q3: Can I add cheese inside?
A3: Absolutely! Goat cheese or feta add a creamy tang that pairs beautifully with the sweet potatoes.
Q4: How do I prevent the pastry from getting soggy?
A4: Make sure the filling is cool before assembling, and avoid adding too much moisture-rich ingredients.
Q5: Can I use phyllo dough instead of puff pastry?
A5: Yes! Just layer several sheets of phyllo, brushing each with butter or oil for crispiness.
Q6: What’s the best substitute for walnuts?
A6: Pecans, almonds, or sunflower seeds work well for a nut-free alternative.
Q7: Can I make this gluten-free?
A7: Yes! Use a gluten-free puff pastry or a homemade gluten-free pastry alternative.
Q8: What other veggies can I add?
A8: Roasted bell peppers, caramelized onions, or even lentils for extra protein.
Q9: Can I use store-bought roasted sweet potatoes?
A9: Yes! Just make sure they’re not overly soft to prevent a mushy filling.
Q10: Is this dish freezer-friendly?
A10: Yes! Freeze before baking, then bake straight from frozen, adding a few extra minutes to the cook time.
Final Thoughts
Sweet Potato Wellington is the ultimate comfort dish that’s equal parts elegant and satisfying. Whether you’re serving it for a special occasion or just want a cozy, hearty meal, this recipe is guaranteed to impress. So roll out that puff pastry, roast those sweet potatoes, and get ready to enjoy a golden, flaky slice of perfection!
Print
Sweet Potato Wellington
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 5 slices 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Sweet Potato Wellington is a festive vegan centerpiece, perfect for Christmas or special occasions. Featuring sweet potatoes, mushrooms, and chestnuts wrapped in golden puff pastry, this dish is packed with flavor and texture. Serve with a rich mushroom and cranberry gravy for a show-stopping meal!
Ingredients
- 1 tbsp olive oil
- 2 large sweet potatoes (peeled and quartered)
- 200g mushrooms (finely chopped)
- 3 cloves garlic (finely chopped)
- 1 red onion (finely diced)
- 150g cooked chestnuts (chopped)
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 sheet puff pastry
- 1 tbsp tamari (or 1 tbsp melted vegan butter + 1 tsp smoked paprika for brushing)
For the Gravy:
- 150g mushrooms (finely chopped)
- 3 cloves garlic (minced)
- 800ml vegetable stock
- 2 tbsp cornflour
- 1 tbsp cranberry sauce
- 3 tbsp gravy granules (to thicken)
Instructions
-
Cook the sweet potatoes:
- Place quartered sweet potatoes in a pot of water.
- Bring to a boil, then simmer for 12 minutes until soft.
-
Prepare the filling:
- In a pan, heat olive oil over medium heat.
- Add onion and cook for 5 minutes.
- Stir in mushrooms, chestnuts, garlic, rosemary, thyme, and sage.
- Cook for 10 minutes, stirring occasionally.
-
Mash and shape the filling:
- Drain the sweet potatoes and add them to the pan.
- Mash roughly and mix with the filling.
- Let the mixture cool to room temperature.
- Shape into a log using foil or plastic wrap.
-
Assemble the wellington:
- Preheat oven to 200ºC (fan).
- Roll out puff pastry on a lined baking tray.
- Place filling in the center of the pastry.
- Slice the edges of the pastry into strips and overlap them to create a crisscross pattern.
- Brush with tamari (or butter + paprika substitute).
- Bake for 25-30 minutes until golden and crisp.
-
Make the gravy:
- In a pan, fry mushrooms and garlic in a little olive oil.
- Stir in cranberry sauce and tamari.
- Add vegetable stock and gravy granules, whisking to combine.
- Mix cornflour with a little water, then stir into the gravy to thicken.
-
Serve:
- Slice the wellington and serve with hot mushroom cranberry gravy. Enjoy
Notes
- Make Ahead: You can prepare the filling a day in advance and store it in the fridge.
- Storage: Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
- Serving Suggestion: Pair with roasted veggies, mashed potatoes, or a fresh salad.
Nutrition
- Serving Size: 1 slice
- Calories: 370 kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg