Sweet potato parcel served on a board

Sweet potato parcel

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(6 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins

Easy

Serves 4

Bake this moreish sweet potato parcel as a vegan Christmas Day centrepiece, enhanced with the festive flavours of sage and chestnuts

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal567
  • fat17g
  • saturates2g
  • carbs90g
  • sugars27g
  • fibre9g
  • protein9g
  • salt0.7g
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Ingredients

  • 4 sweet potatoes (about 750g), peeled and cut into 2-3cm chunks
  • 5 tbsp cold pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large garlic cloves, crushed
  • ½ tsp chilli flakes
  • 1 small bunch sage, leaves sliced
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 180g pack chestnuts, roughly chopped
  • 3 tbsp cranberry sauce
  • 5 sheets filo pastry (we used Jus-Rol)

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the potatoes on a baking tray, toss with 1 tbsp of the oil, season and roast for 25 mins.

  2. While the potatoes roast, heat another 1 tbsp oil in a frying pan and cook the onion over a medium heat for about 7-10 mins to soften. Stir in the garlic, chilli flakes and sage and cook for another minute or 2. Remove from the heat and add the chestnuts, cranberry sauce and the sweet potato cubes. Season a little. 

  3. Line a 20cm square tin with a rectangle of baking parchment that comes up two sides of the tin (this is to help you remove it later). Put 1 sheet of filo in the tin, brushing the bottom and sides with a little of the remaining oil, then add another piece of filo going in the other direction (like a cross). Brush with more oil on the bottom and sides, and repeat with another 2 sheets of filo.

  4. Spoon the sweet potato mixture into the tin and fold over the filo to cover, brushing with a little more of the oil. Brush the last piece of filo with the remaining oil, then scrunch on top of the parcel. Put in the oven and bake for 30 mins. 

  5. To serve, use the baking parchment to lift the parcel out of the tin and cut into four.

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Comments, questions and tips

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Frantic Flapjack
18th Dec, 2018
2.05
Really didn't enjoy this pie. The filling ingredients didn't really go together - it was quite an unpleasant taste and was generally lumpy and dry. A waste of time and ingredients.
newbora@aol.com
11th Dec, 2018
can this dish be frozen?
goodfoodteam's picture
goodfoodteam
12th Dec, 2018
Thanks for your question. You could freeze this at step 4. You'll need to cook it for longer (around 10 - 15 mins or until piping hot throughout) and may need to cover with foil to stop the pastry from becoming too brown. We can't give exact timings as we haven't tested this. As an alternative, try this freezable vegetarian centrepiece: https://www.bbcgoodfood.com/recipes/beetroot-squash-wellingtons-kale-pesto
Bluepanther's picture
Bluepanther
3rd Dec, 2018
Can this be made ahead?
goodfoodteam's picture
goodfoodteam
6th Dec, 2018
Thanks for your question. Yes, you can assemble and then refrigerate. Oven cook as above on the day. As it'll be fridge-cold, you may need to add an extra 5 or so mins to the cooking time.
mvsdavies
4th Nov, 2018
4.05
We really enjoyed this pie. The only thing I would say is that the sweet potato could spend less time in the oven before going in the pie as it will finish cooking in it. You just save some power from not having the oven on so long. I might make it as individual pies next time.
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