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- Sweet Potato Wellington

# Sweet Potato Wellington

- [Main dish](https://eat-me.euwest01.umbraco.io/en/recipes?type-of-dish=main-dish)
- 45 min. preparation 30 min oven time

- Directly to...
    - - [Preparation method](https://eat-me.euwest01.umbraco.io/en/recipes/sweet-potato-wellington#preparation-method)

## Ingredients

### Wellington

- 1,5 kg sweet potatoes
- 1 tsp smoked paprika powder
- 1 tbsp dried oregano
- 2 cloves of garlic
- 125 g shiitake mushrooms
- 125 g chestnut mushrooms
- 1 red onion
- 4 tbsp olive oil
- 1 tbsp dried thyme
- 200 g spinach
- 150 g (plant-based) feta
- 2 rolls of (plant-based) puff pastry (270 g)
- 1 egg

### Kitchen tools

- Baking tray
- Star cutter
- Hand blender

## **EAT ME** products in this recipe

- [EAT ME Sweet potato](https://eat-me.euwest01.umbraco.io/en/products/vegetables/sweet-potato)

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## Preparation method

1. Preheat the oven to 190 °C.
2. Peel the sweet potatoes and cut them into 2 cm cubes. Spread the cubes over a baking tray lined with baking paper and roast for approx. 15 until tender. Use a hand blender to blend into a smooth purée. Stir in the paprika powder and oregano. Season with salt and pepper.
3. Press the garlic. Slice the shiitake mushrooms, chestnut mushrooms and onion. Heat 2 tablespoons of olive oil in a large frying pan, then fry the garlic, shiitake, mushrooms and thyme over a high heat for about 8 minutes until tender. Season with salt and pepper. Stir the shiitake and mushrooms into the sweet potato purée.
4. Heat the rest of the olive oil in the frying pan. Stir-fry the onion for 3 minutes over a medium-high heat until soft and translucent. Add the spinach in handfuls and stir until the spinach has completely wilted. Put the spinach in a sieve and press as much liquid out as possible with a wooden spoon. Mix the spinach into the sweet potato purée.
5. Crumble the feta and carefully mix into the purée. Taste, and season with salt and pepper if required.
6. Line a baking tray with the supplied baking paper. Place the puff pastry onto it. Spoon the purée filling lengthwise down the middle of the puff pastry. Leave a 2-3 cm border at both ends. Fold both sides of the puff pastry over the filling. Allow about 1 cm overlap and press firmly together using a little water. Carefully turn the roll over so that the seam is on the underside. If you have any pastry left over, cut out stars with a biscuit cutter from the remaining pieces. Attach them to the Wellington with a little water.
7. Beat the egg and brush over the pastry. Bake the Wellington in the middle of the oven for about 30 minutes until golden brown.

Enjoy!

- Tags:
    - - [Sweet potato](https://eat-me.euwest01.umbraco.io/en/recipes?q=Sweet+potato) - [Main dish](https://eat-me.euwest01.umbraco.io/en/recipes?type-of-dish=main-dish) - [Autumn recipes](https://eat-me.euwest01.umbraco.io/en/recipes?theme=autumn-recipes) - [Christmas recipes](https://eat-me.euwest01.umbraco.io/en/recipes?theme=christmas-recipes) - [Winter recipes](https://eat-me.euwest01.umbraco.io/en/recipes?theme=winter-recipes) - [Easy](https://eat-me.euwest01.umbraco.io/en/recipes?level-of-difficulty=easy) - [American recipes](https://eat-me.euwest01.umbraco.io/en/recipes?cuisine=american-recipes)

## Nutrition value per person/bite

- kcal
    - 875
- protein
    - 18 gr
- fat
    - 33 gr
    - - saturated     - 16 gr
- carbohydrates
    - 118 gr
    - - sugars     - 16 gr
- fibers
    - 13 gr

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