Step 1

Preheat oven to 180°C.

Step 2

Place the sweetpotatoes on a baking tray, rub them with olive oil, and poke holes into the tops with a fork.

Step 3

Bake for 50 minutes, or until soft, then set aside to cool until easy to handle.

Step 4

Meanwhile, heat 3 tbsp of olive oil in a pan over medium heat. Add the onions, thyme and rosemary and cook slowly until the onions are lightly caramelised.

Step 5

Add the diced garlic and apples, season with salt, pepper and nutmeg, and cook until softened.

Step 6

Stir in the chopped chestnuts and toasted pecans, followed by the cranberry sauce, mixing until the filling is moist and holds together easily. Allow to cool completely.

Step 7

Lay one puff pastry sheet on a clean work surface so the long edge faces you. Shape some of the cooled filling into a rectangle down the centre, about 30 cm wide, depending on the sweetpotato size.

Step 8

Trim the ends of both sweetpotatoes so they meet evenly, then place them end to end on the filling.

Step 9

Use the remaining filling to cover and shape around the sweetpotatoes, pressing gently to compact.

Step 10

Drape the second pastry sheet over the top, sealing the edges and trimming any excess.

Step 11

Optionally, cut thin strips from the spare pastry and lay them decoratively across the top.

Step 12

Brush the entire Wellington with egg wash.

Step 13

Bake for about 50 minutes, or until the pastry is golden and puffed.

Step 14

Rest for 10 minutes, then slice and serve with gravy and your favourite sides.