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