Sweet potato parcel
Make this moreish sweet potato parcel as a vegan Christmas Day centerpiece, built up with the festive flavors of sage and chestnuts.
- Prep: 15 mins
- Cook: 1 hr and 15 mins
- Easy
- Serves: 4
Ingredients
Sweet potato parcel method
Step: 1 Turn on oven to 200C/180C fan/gas 6. Place the potatoes on a baking tray, toss with 1 tbsp of the oil, add spices, and roast for 25 mins.
Step: 2 While the potatoes roast, take another pan and heat 1 tbsp oil and make the onion over medium flame for 7-10 mins to smoothen. Meet in the garlic, chili flakes, and sage, and cook for another 2 mins. Bring out from the heat and add the chestnuts, cranberry sauce, and sweet potato cubes. And add flavor a little.
Step: 3 Rule a 20cm square tin with a rectangle of baking parchment that should come up two sides of the tin (it helps you remove it later). Set 1 sheet of filo in the tin, brushing the base and sides with some of the leftover oil, then, add another piece of filo going in the other direction (like a cross). Brush some oil on the base and sides, and redo with some other 2 sheets of filo.
Step: 4 Spoon the sweet potato mixture into the tin and fold over the filo to cover, brushing with some more oil. Brush the last piece of filo with the last oil, and crinkle on the peak of the parcel. Place in the oven and bake for about 30 minutes.
Step: 5 For serving, use the baking parchment to lift the parcel out of the tin and cut it into four pieces.
