Sweet potato nut roast

(40 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Nut roast
Nut roast
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe This simple nut roast is the ideal vegetarian option for a roast dinner alternative or Christmas dish. It's easy to make and full of juicy vegetables and earthy nuts like pistachios and macadamia. Cooked in a crisp filo pastry, this recipe is extra special.


  • 1 onion, peeled and diced
  • 1 sweet potato, peeled and diced
  • 1 parsnip, peeled and thinly sliced
  • 1 red pepper, deseeded and diced
  • 1-2 cloves garlic, peeled and crushed
  • 2tbsp olive oil
  • 1tsp Ras el hanout (or paprika, ground coriander and cinnamon mixed)
  • 1tbsp coarsely grated fresh root ginger
  • Small bunch fresh coriander
  • 60g macadamia nuts (or almonds or pine nuts)
  • 60g shelled pistachios
  • Salt and ground black pepper
  • 6 sheets filo pastry (from a 270g pack)
  • 90g butter, melted (for vegan version use dairy-free spread)
  • 2tsp sesame seeds
  • Heavy baking sheet lined with bakewell paper

Use aubergine instead of parsnip and butternut squash instead of sweet potato, if you like and vary the herbs and spices to suit your mood.


  1. Set oven to 180C/350F/Gas Mark 4. Mix the onion, sweet potato, parsnip, pepper, garlic and oil in a roasting tin and roast for 40 mins. Mash the veg lightly, so they just mix and hold together.
  2. Add the Ras el hanout (or mixed spices), ginger, chopped coriander, half the nuts, roughly chopped, and season. Chop the remaining nuts finely and set aside.
  3. Brush 1 sheet of pastry with melted butter, sprinkle with 1 tbsp of finely choppednuts, put another sheet of filo on top and repeat the process until the pastry and nuts are used up.
  4. Spoon the veg and nut mixture along one long side of the filo stack, leaving a 5cm (2in) border at both short ends. Fold these short ends in and over the filling, brush the pastry with more butter, then roll up the pastry carefully, sealing the edges well. Lift onto the baking sheet so the seam is underneath. Brush with more butter, sprinkle with sesame seeds, then bake for 40 mins, until crisp and browned.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 432(kcal)
  • Fat 31.0g
  • Saturates 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(40 ratings)

Your comments

comments powered by Disqus

FREE Newsletter