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Sweet Potato Picnic Slice

Saturday, 1 April 2017
I needed a filling but light snack to take to London with us the other day. I like to take some snacks with us to keep costs down, and it also means we don't have to hunt around for somewhere to eat when the children (and grown ups) are 'hangry'.

I'd purchased some sweet potatoes on offer at the supermarket and they needed using up, and there was half a packet of couscous in our storecupboard. Instead of making a roast vegetable and couscous salad, which of course is delicious, I decided to see if I could make a slice instead. The slice is easier to eat, no utensils required, and is held up better to transporting around than the salad.

I've teamed up with Helen from Family, Friends, Food and we've launched a new linky that will celebrate all things potato. Every month we’ll be inviting you to link up your delicious vegetarian potato and sweet potato recipes to One Potato, Two Potato so we can share the potato deliciousness.

Side dishes, snacks, main meals, we'd love to see them all!  Link up your vegetarian recipe ideas for using potatoes and sweet potatoes. Cheap, filling, and endlessly versatile, we can't wait to see you delicious potato creations! 

Sweet Potato Picnic Slice

500g sweet potato (peeled weight)
light spray of oil
1 cup wholewheat couscous (uncooked)
4 spring onions, very thinly sliced
1/2 cup Parmesan cheese, finely grated
1/2 cup mature Cheddar cheese, grated

Preheat oven to 200C/180C Fan/400F/Gas Mark 6 and chop the sweet potatoes into 2-3cm/1 inch cubes. Put onto a lined baking tray and spray with a little oil.  Cook in the preheated oven for around half an hour until very tender. Don't turn the oven off, leave it on as you will be cooking the slice in it shortly.

Tip the hot roasted sweet potato into a large bowl and mash until smooth.  Stir through 3/4 cup/180ml of hot vegetable stock.  Add the couscous, cover, and leave for 5 minutes.  

Stir 3/4 of the cheeses and all of the spring onion through the sweet potato and couscous mixture.   Press into a lined 20cm/8 inch square baking tin and level the top.  Sprinkle any remaining cheese over the top and bake for 20-25 minutes or until the slice golden brown around the edges and cooked through.

Join in with our fabulous One Potato, Two Potato linky! 

one potato, two potato

The rules…

Blog any vegetarian recipe that features potatoes or sweet potatoes.

Include links in your post to this post and Family-Friends-Food, and include the badge (above).

Respect copyright and include the source of any recipe (if applicable).

Add your link to the linky below.

You can link up old posts but please update them with the links and the badge so they fit the rules of the challenge.

You can link up to other blogging events as well, as long as it is within their rules.

Please visit and comment on some of the other entries. Sharing is nice too!

Tweet @fuelledbytea or @utterlyscrummy using the hashtag #onepotato and we will try to retweet.

All entries will be pinned onto the One Potato Two Potato Pinterest board.

The closing date is the 26th of the month and a roundup together with the next month’s linky should be posted on the 1st of the following month.


  1. OOh that does look good and something a bit more interesting for a picnic or for the working persons lunch box. I am hoping to join in the challenge this month, also with a sweet potato recipe, like you I picked up a load too.

  2. These potatoes are gorgeous! Thanks again for another delicious vegan recipe. I also love the #onepotato, will join it this month. Thank you for the recommendation :-)
    Hope all is well with you and your loved ones.

  3. i love potatoes with cheese and chilli :)

  4. This can be one of my breakfast meal. Light clean food.
    you just brighten my morning. Thanks!

  5. Interesting! But I'm not vegetarian exactly. I wold like to know if I can mix any kind of meet and pork on it. How should I?

    1. You could add cooked bacon or ham to the slice, just mix it through when you combine the couscous and cooked sweet potato with the other ingredients. Cooked Chorizo would be very tasty too.

  6. My family love roasted vegetables. They taste wonderful but can get dried out and too crispy when roasted in the oven or on a grill. A little known secret is that vegetables will roast well in their own juices when placed in a crock pot. Hard root veggies like carrots, potatoes, sweet potatoes, onions, garlic and more, will roast to perfection when placed in the crockpot for 6-8 hours (depending on quantity) on low heat. You can add a little bit of salt and seasoning and a tablespoon or two of olive oil if you like, but they also roast perfectly well just in their own juices. Your vegetables will turn out delicious and healthy! Thanks for your Presentation.

  7. Looks really delicious, can't wait to try it and serve to my kids when I go on vacation this December. Thanks for this.

  8. Made this for dinner, and both my husband and I loved it! I used fresh veggies (carrots and broccoli)I steamed them prior to adding them to the chicken mix. Will definately put this in the dinner rotation, and attempt to do these as freezer meals


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