SWEET AND SASSY SWEET POTATO POCKETS RECIPE - NYT COOKING
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
Total Time 40 minutes
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//schema.org, Calories 214, UnsaturatedFatContent 5 grams, CarbohydrateContent 36 grams, FatContent 6 grams, FiberContent 6 grams, ProteinContent 6 grams, SaturatedFatContent 1 gram, SodiumContent 295 milligrams, SugarContent 12 grams
ROASTED SWEET POTATO & CHICKPEA PITAS RECIPE: HOW TO MAKE IT
Here's a hearty take on Mediterranean food, this time with sweet potatoes tucked inside. These unique pockets are delicious for lunch or dinner. —Beth Jacobson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Place potatoes in a large microwave-safe bowl; microwave, covered, on high 5 minutes. Stir in chickpeas and onion; toss with 2 tablespoons oil, garam masala and 1/4 teaspoon salt., Spread into a 15x10x1-in. pan. Roast until potatoes are tender, about 15 minutes. Cool slightly., Place garlic and remaining oil in a small microwave-safe bowl; microwave on high until garlic is lightly browned, 1 to 1-1/2 minutes. Stir in yogurt, lemon juice, cumin and remaining salt., Toss potato mixture with arugula. Spoon into pitas; top with sauce and cilantro.
Nutrition Facts : Calories 462 calories, FatContent 15g fat (3g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 662mg sodium, CarbohydrateContent 72g carbohydrate (13g sugars, FiberContent 12g fiber), ProteinContent 14g protein.
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SWEET POTATO POCKETS RECIPE | MYRECIPES
Reviews 2.5
Total Time 45 minutes
- *1 (15-oz.) can cut sweet potatoes in syrup, mashed, may be substituted.
ROASTED SWEET POTATO & CHICKPEA PITAS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4
Total Time 30 minutes
Category Lunch
Cuisine Mediterranean
Calories 462 calories per serving
- Preheat oven to 400°. Place potatoes in a large microwave-safe bowl; microwave, covered, on high 5 minutes. Stir in chickpeas and onion; toss with 2 tablespoons oil, garam masala and 1/4 teaspoon salt., Spread into a 15x10x1-in. pan. Roast until potatoes are tender, about 15 minutes. Cool slightly., Place garlic and remaining oil in a small microwave-safe bowl; microwave on high until garlic is lightly browned, 1 to 1-1/2 minutes. Stir in yogurt, lemon juice, cumin and remaining salt., Toss potato mixture with arugula. Spoon into pitas; top with sauce and cilantro.
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