There’s something so comforting about a golden, flaky pastry hugging a rich filling, and this Mushroom Wellington with Sweet Potatoes Recipe does just that. The earthy mushrooms paired with sweet layers of tender potatoes make it a real showstopper — perfect for cozy dinners or special occasions.

A sliced pastry roll sits on crinkled parchment paper over a white marbled surface, showing its inside layers. The outer layer is golden brown, flaky, and crispy pastry. Inside, there are several layers of rich brown filling mixed with visible herbs and soft orange thin slices that look like carrots. The roll is topped with small sprigs of green herbs. Some green sage leaves are placed near the roll on the white marbled surface. The background has a warm brown wooden texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mushroom Wellington with Sweet Potatoes Recipe
Top Tip
How to Serve Mushroom Wellington with Sweet Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mushroom Wellington with Sweet Potatoes Recipe

Why You'll Love This Recipe

I’ve made plenty of wellingtons, but this Mushroom Wellington with Sweet Potatoes Recipe quickly became a favorite for its balance of flavors and textures. It’s hearty but fresh, and the sweet potatoes add a lovely twist that makes it memorable.

Veggie goodness: The mushroom filling is packed with flavor and texture, satisfying even meat lovers.
Sweet-savory combo: Layers of sweet potatoes complement the earthy mushrooms beautifully.
Impress without stress: Despite looking fancy, it’s straightforward to put together.
Flexible and forgiving: You can tweak the herbs or mushroom types to suit your taste or pantry.

A golden-brown baked pastry with a crisscross pattern on top, showing some red and dark purple fillings inside. The pastry is thick with a flaky texture, placed on parchment paper inside a white oval dish. Green sprigs of herbs rest on top, adding a fresh touch. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here sings its own tune but blends perfectly into a harmonious dish. When you choose fresh mushrooms and sweet potatoes, you’re building a base that’s hearty yet light. I always suggest organic when possible, especially for the veggies.

Flat lay of two tablespoons olive oil in a small white bowl, a pile of fresh cremini mushrooms whole and halved, three large yellow onions thinly sliced arranged neatly, three cloves of unpeeled whole garlic, a small white bowl with low sodium soy sauce, a few sprigs of fresh thyme, a small pile of dried rosemary, a handful of vibrant baby spinach leaves, two medium sweet potatoes peeled and thinly sliced, one sheet of puff pastry folded gently on a simple white ceramic plate, one small white bowl with unsweetened soy milk, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cremini mushrooms: These bring a nice earthiness and texture. Pulse them in a food processor for the perfect crumbly consistency.
Yellow onions: Slowly caramelized to unlock sweetness that balances the savory mushrooms.
Garlic: Adds aromatic depth that lifts the whole filling.
Low sodium soy sauce: Delivers umami without overpowering saltiness.
Fresh thyme: Brightens flavors with a subtle herbal note.
Dried rosemary: Offers a warming, pine-like aroma that complements mushrooms wonderfully.
Baby spinach: Adds freshness and color while wilting into the filling.
Sweet potatoes: Thinly sliced for tender, sweet layers that contrast the savory filling.
Puff pastry sheet: The golden, flaky shell of this dish — make sure it’s properly thawed before using!
Olive oil: Used for sautéing and brushing the pastry for that gorgeous finish.
Unsweetened soy milk: Mixed with oil to give the pastry a lovely sheen without eggs.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I adore about this Mushroom Wellington with Sweet Potatoes Recipe is how easy it is to tweak. You get a solid base, but you can add your own spin or adjust to what you have in the kitchen.

Variation: I sometimes swap rosemary for sage when it’s what I have on hand — it gives a slightly earthier, woodsy aroma that’s delicious.
Dietary swaps: Using gluten-free puff pastry works great if you need a gluten-free option — just watch the baking time.
Seasonal additions: Toss in some roasted chestnuts or sautéed kale for added texture and festive flair in the fall.

Step-by-Step: How I Make Mushroom Wellington with Sweet Potatoes Recipe

Step 1: Thaw Puff Pastry and Prep Oven

Before diving into the filling, set your puff pastry out to thaw—it takes about 30 minutes. Meanwhile, preheat your oven to 375°F (190°C) and lightly grease your baking pan. This step ensures your pastry is easy to work with and bakes up beautifully golden and flaky.

Step 2: Prepare the Mushroom Filling

Start by pulsing your cremini mushrooms in a food processor until crumbly but not mushy — this texture is perfect for the filling. If you prefer more texture, chopping by hand works too.

Then, warm olive oil in a large skillet over medium heat and add thinly sliced yellow onions. Patience is key here: cook them slowly for about 30 minutes, stirring occasionally, until they’re deeply caramelized and sweet. I sprinkle a little salt toward the end to bring out their flavor.

Add your mushrooms, garlic, and soy sauce to the pan, cooking for roughly 10 minutes until most of the liquid evaporates.

Finally, stir in fresh thyme, dried rosemary, and baby spinach, allowing the spinach to wilt before removing the pan from heat. Taste and add salt only if needed — usually the soy sauce has you covered.

Step 3: Assemble and Bake the Wellington

Roll out your thawed puff pastry on parchment paper to about 9 x 12 inches. This makes folding and transferring the Wellington so much easier.

Lay a layer of thinly sliced sweet potatoes down the center third of the pastry. Add half of your mushroom filling on top, then another sweet potato layer. Repeat the layering ending with sweet potatoes on top.

Fold the sides of the pastry over the filling, pinching the edges to seal tightly. A little water on your fingers helps the dough stick together well.

Use the parchment paper to flip and place the sealed Wellington seam-side down on your baking pan.

Score the top with a sharp knife in a crisscross pattern — this helps steam escape and adds a pretty finish.

Mix olive oil with unsweetened soy milk and brush it generously over the pastry for that irresistible golden sheen.

Bake for 40–45 minutes until puffed and golden brown. Let it rest for 10 minutes before slicing to keep those layers intact and juicy.

Top Tip

Having made this multiple times, I’ve learned that the resting time after baking is crucial! It lets the filling set and keeps the layers from falling apart when you cut into it. These tips will save you frustration and guarantee success.

Slice thinly and evenly: Cutting your sweet potatoes too thick will make them take longer to cook and can make the Wellington heavy.
Caramelize onions low and slow: Rushing this step loses the rich sweetness that really balances the mushrooms.
Seal edges well: Don’t be afraid to pinch tightly and use a dab of water to avoid leaks while baking.
Use parchment paper: It makes flipping the Wellington and cleanup so much easier.

How to Serve Mushroom Wellington with Sweet Potatoes Recipe

Mushroom Wellington - Serving Suggestion

Garnishes

I love sprinkling fresh thyme leaves over the sliced Wellington right before serving — it adds a pop of green and extra fragrance. A drizzle of vegan gravy or a mushroom jus really rounds out the meal beautifully.

Side Dishes

This pairs wonderfully with a crisp green salad with a tangy vinaigrette to cut through the richness. Roasted seasonal veggies or a light lentil soup make the meal more substantial and cozy.

Creative Ways to Present

For special occasions, try individual-sized portions using puff pastry squares or small tart pans — it’s a cute presentation and great for serving crowds. You can also add thin slices of roasted beet for vibrant color between the mushroom and sweet potato layers.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge and they keep well for about 3-4 days. Reheating gently in the oven helps maintain that flaky pastry and moist filling.

Freezing

This Wellington freezes surprisingly well! I freeze it unbaked after assembling, wrapped tightly in foil and plastic wrap, then bake it directly from frozen — just add a bit of extra baking time.

Reheating

To reheat, I pop slices in a 350°F oven for about 15 minutes. Avoid microwaving if you can, to keep the pastry crisp and flaky.

Frequently Asked Questions:

Can I use other types of mushrooms for the Wellington?

Absolutely! Cremini mushrooms are great for their texture and flavor, but you can mix in shiitake, portobello, or button mushrooms. Just make sure to chop or pulse them into small pieces for even cooking.

How do I know when the Wellington is done baking?

Look for a golden-brown, puffed-up crust and a fragrant aroma. The sweet potatoes inside should be tender (you can test by piercing a corner with a fork before serving). Baking time is typically around 40-45 minutes at 375°F.

Can I prepare parts of the Mushroom Wellington ahead of time?

Yes, you can prepare the mushroom filling and slice the sweet potatoes ahead of time and store them in the refrigerator. The puff pastry should be thawed just before assembly and baking for best results.

What’s the best way to reheat leftover Wellington?

The best way to reheat Mushroom Wellington with Sweet Potatoes Recipe is in a preheated oven at 350°F for 15 minutes or until warm. This method keeps the pastry crisp. Avoid microwaving as it can make the pastry soggy.

Final Thoughts

This Mushroom Wellington with Sweet Potatoes Recipe has become my go-to for holidays and dinner parties because it’s hearty, comforting, and surprises people with the sweet potato layers. I truly believe that once you try it, you’ll keep it in your regular rotation too — it’s like giving yourself a delicious hug from the inside out. So go ahead, pull up your sleeves, and enjoy every flaky, flavorful bite.