Best Sweet And Sassy Sweet Potato Pockets Recipes
SWEET AND SASSY SWEET POTATO POCKETS
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
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
SWEET POTATO POCKET PIES
This recipe is taken from "the ultimate GULLAH cookbook", a book about the African American Gullah people, a taste of Food, History and Culture from the Gullah people of southeastern USA. I have slightly embellished the original recipe to put the sweet potatoe into a pastry to be a finger food vegetable. These pocket pies will be served at the Northside Farmers Market JuneteenthFest. A great tasting food combining USA's low country cooking and Australia Pocket Pies. Options are to combine sweet potatoes with a can of sliced small white potatoes. Pies are less sweet and more like a side vegetable. Or put any other vegetables you'd like to combine with sweet potatoes-bell peppers, hot chili's, leeks, etc.
Provided by MadCity Dale
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Wash potatoes and leave peelings on.
- Place in pot, cover with water, bring to a boil, boil until slightly tender, about 10-15 minutes.
- Remove from heat and water, let cool 30 minutes.
- Start to preheat oven to 375°F.
- Remove peelings with edge of spoon, either thinly slice or mash potatoes with backside of a large spoon.
- Spray a regular cupcake pan with non stick spray for baking.
- Line each cupcake hole with pie crust (use a round cookie cutter or upside down glass to cut the dough in circle).
- Fill pasty to 1/4 inch of top with slices or mashed potato.
- Combine sugar, spices, evaporated milk and water in a jar with a lid. Shake to blend well and cover sweet potatoes with the blend. Place a "dollop" of butter (about 2 teaspoons) on top of each pie.
- Bake for 40 minutes at 375°F.
Nutrition Facts : Calories 316.4, Fat 17, SaturatedFat 7.3, Cholesterol 28.6, Sodium 243, Carbohydrate 38, Fiber 1.6, Sugar 18.8, Protein 3.5
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