Roasted sweet potato spread

Roasted sweet potato spread

This week I will be focusing on leftovers from dinners which can be transformed into completely new meals. Take example some roasted potato and squash as below. These are perfect as a side to any Sunday dinner but you make wish to transform the leftovers to a lunch for work the next day. Mostly I would transform them into soup but lately I have been mashing them to bulk up lunchtime wraps. The saltiness of the halloumi balances the sweetness of the spread and the crispy onions add flavour and texture.


  • 1 Sweet potato, peeled and cut into chunks
  • 1 Butternut squash, de-seeded, peeled and cut into chunks
  • 250g Halloumi
  • Handful of fresh Spinach
  • 2 tbsp Green Pesto
  • 2 tbsp Crispy Onions
  • 1 tbsp Oil
  • 1 tbsp Balsamic Vinegar
  • 2 Fajita wraps


  1. Preheat an oven to 180 degrees and place in the sweet potato and squash in a baking tray.
  2. Sprinkle over the oil and vinegar and pop into the hot oven for approx 45 minutes -1 hr until soft.
  3. To make into a spread, mash the potato and squash together and season to taste.
  4. Fry the Halloumi until golden and then layer up wraps with pesto, spread, spinach, halloumi and onions.
  5. Wrap and toast under the grill until golden.

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