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Sweet Potato & Chestnut Christmas Wreath

Guest recipe by Happy Skin Kitchen

Happy Skin Kitchen Sweet Potato & Chestnut Christmas Wreath Tropical Sun Mixed Spice

Serves: 3-4 | Prep time: 15 minutes | Cook time: 1 hour 10 minutes | Difficulty: Medium 

What could be more Christmassy than a pastry wreath filled with chestnuts and dipped in cranberry sauce?! Turn Mariah up to full blast and prepare to loosen that belt a notch or three, because it’s (nearly) Chriiistmaaasss! 🎄


1 roll of puff pastry

4 tablespoons of olive oil

1 small red or white onion cut into quarters

4 clove of garlic – unpeeled

150g of roughly chopped mushrooms

1 tablespoons of Tropical Sun Dried Thyme

1 teaspoon of Tropical Sun Celery Salt

1/2  teaspoon of Tropical Sun Ground Mixed Spice

1/2 tablespoons of Tropical Sun Garlic Powder

2 small sweet potato cut into bite size pieces

180g of cooked chestnuts

Extra salt & pepper for seasoning


  1. Place the chopped sweet potatoes, onion and garlic cloves into a roasting tray with 2 tablespoons of olive oil, salt and pepper. Roast in the oven for 25-30 minutes until the sweet potatoes are soft. In a frying pan add the remaining olive oil and cook the mushroom for 5 minutes until they start to soften, add in Tropical Sun dried thyme and cook for another 5 minutes. Leave the pan onto one side.
  2. Once the roasted vegetables are cooked put them in food processor (except the garlic cloves), together with the mushrooms and cooked chestnuts. Pop the cooked garlic out of their skins and add them in. Finally, add in Tropical Sun celery salt, ground mixed spice and garlic powder. Process until the mixture is fairly smooth. 
  3. Dust you rolling surface with some flour. Roll out the puff pastry. Cut out a long rectangle, about 70cm length x 20cm width (don’t worry it doesn’t have to be precise).
  4. Spread the sweet potato mixture all the way along the pastry strip. Roll it and shape the sausage roll into a circle, making sure to keep the pastry seam at the bottom and gently lay on the baking sheet. Use a little almond milk to stick the two ends together. Using a very sharp knife cut about 12-13 sausage rolls, leaving the inner circle of pastry connected, creating a wreath shape. Slightly twist the rolls so they face upwards. Use the almond milk to brush the whole wreath.
  5. Place it in the oven at 180 degrees Celsius for about 30-35 minutes until golden brown and flaky.
  6. It’s best to serve it straight away while still warm! 


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