SWEET AND SASSY SWEET POTATO POCKETS

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Sweet and Sassy Sweet Potato Pockets image

This portable recipe was created by Kathy Patalsky, of Los Angeles. Ms. Patalsky came up with the recipe in college to bring to a family feast. "Since I love Thanksgiving, I didn't want to miss out on any of my favorite dishes," she said. "So instead of bringing multiple dishes and crowding the already crowded dinner table, I made these little gems. I wanted my entire vegan Thanksgiving meal stuffed inside a puffy pita pocket."

Provided by Tara Parker-Pope

Categories     main course

Time 40m

Yield 8 servings

Number Of Ingredients 16

1 medium sweet potato, peeled, cooked and mashed
1/4 cup garlic hummus
1 tangerine, peeled and chopped
2 teaspoons maple syrup
1/8 teaspoon black pepper
pinch of salt
1/2 cup onion, chopped
1/2 cup carrot, peeled and chopped
1/2 cup flat leaf parsley, finely chopped
2 pita pockets
Extra virgin olive oil, to brush pitas
1-2 sprigs fresh thyme
1 cup garlic hummus
2 cups Sweet Potato Mash
1/2 cup cranberry sauce
1 cup baby spinach, chopped

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Combine the sweet potato, 1/4 cup hummus, tangerine, maple syrup, black pepper and salt. Mash until completely incorporated, and then fold in the onion, carrot and parsley. Set aside.
  • Brush the pitas with olive oil, sprinkle with a pinch of fresh thyme and slice into four triangular quarters. Arrange pita bread on a baking sheet and bake for 10 minutes. You want the edges to brown and the pitas to lightly toast, yet still stay soft on the inside. Do this right before you are ready to fill your pockets.
  • Open pita and add the following to each pocket - 1 teaspoon garlic hummus, 2 tablespoons sweet potato mash, 1 tablespoon cranberry sauce, a tablespoon of spinach. Close the pitas and return to baking sheet. Continue until all the pita triangles are assembled.
  • Warm stuffed pitas in oven for another 5 to 10 minutes before serving to lock in the flavors. Serve warm.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 6 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 295 milligrams, Sugar 12 grams

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