Sweet Potato Sliders

Need some light lunch inspiration? Try these potato sliders topped with a sweet and fruity relish to cut through the creaminess the cheese. Delicious!

2 large sweet potatoes

2 courgettes

Grated cheese


For the relish:

• 6 pickling cucumbers washed and finely chopped
• 2 large onions, finely chopped (one for pickling and one for caramelising)
• ½ cup or 125ml of white vinegar
• 125 ml of water
• 150g of Streamline Blackcurrant jam
• 30g of mustard seeds
• 1 tsp of salt

For the relish:

1. Add the vinegar, salt, jam, and water  to a saucepan

2. Bring to a boil and keep stirring until the jam becomes liquid (This will take about 8 min)

3. Add finely chopped cucumber, one finely chopped onion, and the mustard seeds and cook on low-medium heat for 10-15 min until cucumbers are soft but not mushy.

4. In another pan, add the remaining finely chopped onion and 5ml of vinegar.  Sautee until the onions are brown and caramelised.

5. Now mix the caramelised onions with the cucumber relish and taste test!


For the sliders:

1. Wash and cut the sweet potatoes to create long slices.  Leave the skin intact

2. Poke the sweet potato sliders with a fork

3. Add a foil to a baking tray and spray with oil

4. Pre-heat the oven to 160c

5. Bake the sweet potato sliders for 15-20 min (the time will depend on how thick the potato sliders are)

6. Chop and gently fry off the courgette

7. Once the sliders are baked, take them out and let them cool a little before you add the courgette, relish and grated cheese on top.

  • Prep time 10 Minutes
  • Cook time 45 Minutes
  • Serves 8
  • Skill level intermediate

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