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Saturday, 1 April 2017

Sweet Potato Picnic Slice

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 :)