Description
Savory Sweet Potato Wellington brings rustic elegance to plant-based cuisine with its golden pastry and hearty filling. Layers of spiced sweet potato, mushroom duxelles, and spinach create a memorable centerpiece that delights vegetarian and meat-loving diners alike.
Ingredients
Scale
Main Ingredients:
- 2 large sweet potatoes (peeled and quartered)
- 200 g (7 oz) mushrooms (finely chopped)
- 1 sheet puff pastry
- 150 g (5.3 oz) cooked chestnuts (chopped)
Aromatics and Seasonings:
- 3 cloves garlic (finely chopped)
- 1 red onion (finely diced)
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
Cooking and Finishing Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon tamari (or 1 tablespoon melted vegan butter + 1 teaspoon smoked paprika for brushing)
Gravy Ingredients:
- 150 g (5.3 oz) mushrooms (finely chopped)
- 3 cloves garlic (minced)
- 800 milliliters (27 fluid ounces) vegetable stock
- 2 tablespoons cornflour
- 1 tablespoon cranberry sauce
- 3 tablespoons gravy granules (to thicken)
Instructions
- Gently boil quartered sweet potatoes in water until they become tender and easily pierced, approximately 12 minutes. Remove and set aside to cool slightly.
- Sauté onions in olive oil until translucent, creating a fragrant base for the mixture. Introduce mushrooms, chestnuts, minced garlic, and aromatic herbs including rosemary, thyme, and sage. Allow the ingredients to meld together, developing rich, complex flavors over medium heat.
- Incorporate the cooked sweet potatoes into the vegetable mixture, roughly mashing to create a rustic, textured filling. Allow the combination to cool completely, which helps maintain structural integrity during assembly.
- Unfold the puff pastry onto a prepared baking sheet, creating a flat canvas for the wellington. Carefully position the sweet potato filling along the center, leaving adequate margins for elegant wrapping. Artfully slice the pastry edges and weave them in an intricate crisscross pattern, ensuring a visually stunning presentation.
- Brush the pastry surface with tamari, which will create a golden, glossy exterior during baking. Transfer to a preheated oven and roast until the pastry transforms into a crisp, burnished golden shell, typically 25-30 minutes.
- While the wellington bakes, craft a complementary mushroom cranberry gravy. Sauté additional mushrooms and garlic, then introduce cranberry sauce and tamari for depth. Incorporate vegetable stock and gravy granules, whisking to achieve a smooth consistency. Thicken the sauce using a cornflour slurry for a luxurious finish.
- Once baked, allow the wellington to rest briefly before slicing. Serve elegantly with the warm, luxurious mushroom cranberry gravy, creating a memorable culinary experience.
Notes
- Opt for firm, orange-fleshed sweet potatoes with minimal moisture to prevent soggy pastry.
- Ensure mushrooms are thoroughly dried before cooking to maintain crisp pastry texture.
- Cool filling completely before wrapping to prevent condensation and pastry sogginess.
- Use cold pastry and work quickly when assembling to keep butter layers intact for maximum flakiness.
- When slicing pastry strips, make them uniform and not too
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg