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🍽️ Sweet Potato Wellington with creamy herb-lemon sauce

780 kcal · 30 min · 4 servings

Sweet Potato Wellington with creamy herb-lemon sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Clean the mushrooms carefully with a kitchen towel and chop them finely.
  3. 3. Peel the garlic clove and chop it finely as well.
  4. 4. Peel the sweet potatoes, wash them, and cut them in half lengthwise.
  5. 5. Heat two tablespoons of oil in a frying pan over medium heat.
  6. 6. Fry the chopped mushrooms in the pan for about 15 minutes.
  7. 7. Add the chopped garlic and fry it together for about 2 minutes.
  8. 8. Season the mushroom mixture generously with salt and pepper.
  9. 9. Let the mushroom mixture cool down completely.
  10. 10. Roll out the puff pastry with the long edge facing towards you.
  11. 11. Place a quarter of the cooled mushroom mixture in the center of the pastry.
  12. 12. Shape the mushroom mixture into an even strip that is roughly as wide as the sweet potato halves.
  13. 13. Coat the sweet potato halves thoroughly with mustard.
  14. 14. Place the sweet potato halves with the flat side in the center on top of the mushroom strip.
  15. 15. Wrap the sweet potatoes completely with the remaining mushroom mixture.
  16. 16. Fold the puff pastry over the sweet potatoes.
  17. 17. Seal the ends of the pastry firmly.
  18. 18. Trim off any excess puff pastry at the ends.
  19. 19. Place the sweet potato Wellington on a baking sheet lined with baking paper.
  20. 20. Coat the surface evenly with one tablespoon of soft margarine.
  21. 21. Bake the Wellington in the oven for about 60 minutes until golden brown.
  22. 22. Halve the shallot, peel it, and cut it into fine cubes.
  23. 23. Wash the lemon and finely grate about one teaspoon of zest.
  24. 24. Halve the lemon and squeeze out the juice.
  25. 25. Heat four tablespoons of margarine, white wine, the shallot cubes, and the lemon zest in a pot over medium heat.
  26. 26. Let the mixture simmer for about 5 minutes.
  27. 27. Remove the pot from the heat source.
  28. 28. Stir in the vegan herb spread and the soy milk using a whisk.
  29. 29. Add one tablespoon of lemon juice.
  30. 30. Season the sauce finally with salt and pepper.
  31. 31. Wash the thyme and shake it dry.
  32. 32. Pluck the thyme leaves from the stems.
  33. 33. Carefully remove the sweet potato Wellington from the oven.
  34. 34. Slice the Wellington.
  35. 35. Serve the slices garnished with the light herb sauce and fresh thyme leaves.
  36. 36. Enjoy your meal!

Nutrition per serving