• 750g sweet potatoes, peeled and cut into chunks
  • 2 red onions, cut into wedges
  • 1 red pepper, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 2 x 150g packs Boursin Garlic & Herbs
  • 8 pieces (each pack has 6 pieces, so bake the rest to eat separately) croissant dough
  • 2-3 tbsp cranberry sauce, to serve


  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Toss the sweet potatoes, red onions and pepper with 1 tbsp olive oil and plenty of seasoning. Tip onto a baking tray and roast for 35-45 minutes or until tender, and golden around the edges. Cool.

  • STEP 2

    Mix the Boursin to loosen the texture a little.

  • STEP 3

    Unroll the cartons of croissant dough and cut through the perforations until you have 8 dough triangles. Line the largest baking sheet you have with baking paper and arrange the triangles in an overlapping circle so the long, pointed ends make a star shape.

  • STEP 4

    Pile up the sweet potatoes, onions and pepper in a ring on top of the overlapping pastry, and dollop the Boursin on top. Pull each triangle of pastry over the filling, then fold the pointed ends back on themselves.

  • STEP 5

    Bake for 25-30 minutes or until golden. While the wreath is cooking, gently warm the cranberry sauce. To serve, spoon the sauce over the wreath in little dollops.

Check out how to make this croissant wreath with our quick video...

Check out more of our best sweet potato recipes here...

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Janine Ratcliffe Portrait
Janine RatcliffeFood director

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