Best Sweet And Sassy Sweet Potato Pockets Recipes

SWEET AND SASSY SWEET POTATO POCKETS

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

Ingredients

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

SORGHUM SWEET POTATOES

Sorghum Sweet Potatoes image

The chile in this dish balances the sweetness of the potatoes, and the butter makes everything richer and more opulent. The chef Hugh Acheson said, "I left off the little marshmallows because I think we need to evolve...and my dentist friends would get mad at me." You can garnish sweet potatoes with a variety of things from cooked apples, to more cooked chiles, to hazelnuts or even a dollop of yogurt.

Provided by Tara Parker-Pope

Time 20m

Yield 8 servings

Number Of Ingredients 9

Ingredients

3 pounds sweet potatoes, peeled and cut into 1-inch cubes
1 teaspoon kosher salt
3 tablespoons unsalted butter
1 red jalapeño, minced
1/4 teaspoon grated orange zest
1/2 cup heavy cream
1/4 cup vegetable stock
2 tablespoons sorghum or maple syrup
1/4 teaspoon freshly grated nutmeg

Steps:

Place the sweet potatoes in a large pot and cover with water. Bring to a boil, season with 1/2 teaspoon of the salt and cook until tender.
While the sweet potatoes are cooking, melt the butter in a small saucepan, and when the butter bubbles and froths, add the jalapeno and the orange zest. Cook for 1 minute, turn off the heat and then add the cream. Set aside.
When the sweet potatoes are fork tender, drain them in a colander set up in your sink. Let them drain completely, and then pass them through a ricer or mash them well with a potato masher.
Add the flavored cream, stock, sorghum, nutmeg and the remaining 1/2 teaspoon of salt. Mix well and transfer to a serving bowl.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 337 milligrams, Sugar 11 grams, TransFat 0 grams

SWEET POTATO POCKET PIES

Sweet Potato Pocket Pies image

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

Ingredients

3 large sweet potatoes
1/4 lb butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 tablespoon cinnamon
1 tablespoon nutmeg
1 (12 ounce) can evaporated milk
1 cup water
2 ready-made pie crusts

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.