Chestnut & sweet potato loaf

A tasty vegetarian chestnut  loaf

Ready In 10m


For 4 Person(s)

Chestnut loaf

  • 100g Breadcrumbs
  • 2 cloves garlic, chopped
  • 1 tbsp tbsp olive oil
  • 1/2 tsp dried rosemary
  • 1 handful fresh basil, chopped
  • 10 sun-dried tomatoes in oil, drained and chopped
  • 55g Walnuts
  • 225g tinned or vacuum-packed chestnuts
  • 1 egg, beaten
  • 3 medium-sized sweet potatoes, mashed
  • 300g fresh spinach, cooked until gently wilted, drain well, chop and mix with a little grated nutmeg

Chestnut & sweet potato loaf Directions

Cook the onion and garlic in olive oil until soft and translucent. Combine all other ingredients (except sweet potato and spinach) in a bowl.

Next add onion mix and stir in sweet potato and combine.

Grease 500g loaf tin and add half of nut mix. Then pile in spinach.

Top with rest of nut mixture.

Cover with foil and bake for 30-40 minutes at gas mark 4/180°C/fan 160°C, remove foil for last 10 minutes to brown top. Leave to stand for 10 minutes before turning out.

Decorate with sun-dried tomatoes and rosemary

Recipe notes

Based on an original recipe from The Co-op.

Nutrition facts


Per Serving

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Monday, 23 July 2018
Thank you, Let us know how you get on and we will amend the recipe to include that option.
- John Clarke
Sunday, 22 July 2018
Although not vegan this recipe sounds awesome! I’m going to replace the egg with a flax egg?? I’...
See Full Review >>
- Roslyn Tucker