I always love a challenge, and when my vegetarian mother-in-law opted for the Christmas dinner option I had thought up on the spot that’s exactly what I had.
Last night was the second trial run, and it’s just about there. I’ve tagged it as vegan and dairy free as if you left out the cheese it would be just as tasty.
- 4 large sweet potatoes
- 1 200g jar cranberry sauce
- 1 200g packet prepared chestnuts
- Half a 170g sachet stuffing mix
- Thick slice of wensleydale cheese
- Peel and chop the sweet potatoes. Boil them until they're mashable.
- Slice your chestnuts. Open the cranberry sauce, and mix the stuffing mix with a little boiled water to rehydrate it.
- Mash the sweet potatoes thoroughy. I will do the mash ahead of time.
- Take an ovenproof dish and spoon a layer of mash into the bottom, spreading it out until it is even. Sprinkle chestnuts over the surface, and spread out a generous helping of cranberry sauce.
- Repeat step 4 until you run out of ingredients. For the final layer, I spread out the stuffing mix into an even layer, then sprinkled with the remaining chestnut slices and crumbled wensleydale cheese.
- I baked it for half an hour on gas mark 6 (about 200°C), then turned it down while I cooked some veg.
What was it like?
Every mouthful was a delight of creamy festiveness, infused with cranberry or crunchy chestnut. I can’t wait to serve it at Christmas! Next time I might tweak the topping though, with cheese underneath a smaller amount of stuffing.
It was really filling, and would be just as suitable as the main part of a festive family dinner. I guess if you only have one vegetarian you could do a mini one- but this is too good to save for the vegetarians!