Sweet potato (Ipomea batatas) is a root crop cultivated and consumed in Benin, and thus contributes to food security of poor families particularly during lean days, although the crop is barely considered in the national agricultural development policies. Sweet potato processing and consumption patterns are very limited in Benin; that may be the basis of the little interest in this crop. Nowadays, an increasing interest was observed among local farmers for sweet potato cropping with the recent introduction of the vitamin A rich orange flesh varieties. The present study aims to suggest a new utilization of sweet potato through its processing into a couscous for both urban and rural consumers.