Chestnut and Sweet Potato Nut Roast

This was first cooked for us by vegetarian friends and has become a firm favourite. We are not veggie but do eat lots of meat free meals.


110g fresh breadcrumbs

1 large onion,diced

2 cloves of garlic, chopped

1 teasp fresh rosemary, chopped

1 handful fresh basil, torn not chopped

10-12 sun-dried tomatoes in oil, drained and chopped

225 g tinned or vacuum packed chestnuts

55g walnuts(We don’t like walnuts so I have left them out or used cashews)

1 egg, beaten

3 medium sweet potatoes, cooked (roast or cooked in microwave) and mashed with a little butter

300g spinach, cooked until just wilted, chopped and mixed with a little butter and grated nutmeg

To decorate – sun-dried tomatoes and rosemary


How to do it

  • Line the tin

Line the tin

  • Cook onion and garlic in olive oil

Onions frying until translucent

  • Wilt the spinach

Wilted spinach with grated nutmeg

  • Combine all ingredients except sweet potato, onions, spinach

Breadcrumbs, chestnuts, sun-dried tomatoes, torn up basil, rosemary and the egg all ready to be mixed up

All but the spinach, the onion and the sweet potato mixed together

  • Mash sweet potato with a little butter

Mashing the sweet potatoes with a little butter

  • Now add sweet potato and cooked onion to the mixture

Adding the onions and the sweet potato to the mixture

  • Mix all together

All mixed up

  • Put half the sweet potato mixture in the lined tin
  • Cover with the spinach

Spinach layered on top of half the sweet potato mixture

  • Add the rest of the mixture

Last layer of mixture on top of the spinach

Ready to freeze or bake

  • Cover with foil and bake for 30-40 mins at 180*C. (You can freeze at this point. Defrost overnight before following the rest of the instructions)
  • Remove foil for last 10 mins to brown the top
  • Leave to stand for 10 mins before turning out
  • Decorate with rosemary and sun-dried tomatoes.
  • You can serve this with veggie gravy made with vegetable stock, 1 glass of white wine and 2 tbsps redcurrant jelly

These are in the freezer at the moment. I will try to remember to photograph when I serve it up but I’m making no promises!


14 responses to “Chestnut and Sweet Potato Nut Roast

  1. magpie11

    December 26, 2015 at 5:36 pm

    Well, Herself made this for Youngest’s wife for Christmas Dinner…. I t has gone down well with all of us…. D=She made one change which was to sustitute Cashews for the walnust because mini herself might not like Walnuts….needn’t have done that as it happens.

    A great recipe this and variations are being proposed… like winter squash.

    Thank you and seasonal greetings.

    • mybeautfulthings

      December 26, 2015 at 5:48 pm

      I also use cashews and most recently added Peppadews to the mix and that was delicious. Very glad it all went down well. Thank you very much for taking the time to comment. Seasonal greetings to you all too. 🙂

      • magpie11

        December 29, 2015 at 12:20 pm

        Update; Went to avail myself of a slice of the roast only to find that it had all disappeared. Explanation from youngest was that, heated in the microwave and placed between two slices of buttered toast or in a toasted Bagel it is superb. The only problem is that there is none left for youngest to take to work for his lunch.

  2. Grannymar

    November 5, 2015 at 8:58 am

    I have just found this recipe… I have copied it and will give it a try. Thank you Sally.

    • mybeautfulthings

      November 5, 2015 at 2:14 pm

      It’s very good. I made it again just the other day and added some peppadew peppers (mild ones) too and it’s surprisingly good! Hope you like it. I added cashews too in place of the walnuts this time.:)

      • Grannymar

        November 28, 2015 at 4:57 pm

        Sally, I made this today and it tastes so good. I was expecting Elly & George, but their car broke down on the way… they missed a treat. I posted a photo on Facebook with a link to you, so you may experience a surge in traffic. 😉

  3. Jenifer

    December 17, 2014 at 5:07 pm

    Just made it…in oven now. Smells and looks glorious. Will be for Christmas dinner. Minor adjustments for personal taste. Thank you!!

    • mybeautfulthings

      December 17, 2014 at 5:39 pm

      Very glad you like it! If you would like to send me a photo, I’ll add it to the page.
      Happy Christmas to you and yours 🙂

      • Jenifer

        January 21, 2015 at 2:54 pm

        Christmas too busy to get a pic but will make again and photograph it. It was superb and the meat eaters dived in too, with alacrity.

  4. Marylin Warner

    December 24, 2012 at 2:36 am

    This looks so good–you sold me!–tomorrow night we try it!

    • mybeautfulthings

      December 24, 2012 at 7:58 am

      I’m pleased to hear that! My experiment with rice breadcrumbs for a gluten free friend resulted in a wetter loaf than usual so be very careful with the turning out if that’s the one you make.
      Hope you enjoy it. Do let me know.:)

  5. david wheeler

    December 21, 2012 at 5:11 pm

    I’ve printed this off, so it might happen!


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