Sweet and Sassy Sweet Potato Pockets

Name: Sweet and Sassy Sweet Potato Pockets
Prep time: 40 min
Total time: 40 min
Yield: 8 servings
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

Recipe from Kathy Patalsky

Adapted by Tara Parker-Pope

Sweet and Sassy Sweet Potato Pockets — Andrew Scrivani for The New York Times

Total Time: 40 minutes
Prep Time: 40 minutes active time
Rating: 4(36)
Notes: Read community notes

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.” —Tara Parker-Pope

Featured in: Vegetarian Thanksgiving — Sweet Potato Pockets

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Ingredients

Yield:8 servings

For the Sweet Potato Mash

1medium sweet potato, peeled, cooked and mashed
¼cup garlic hummus
1tangerine, peeled and chopped
2teaspoons maple syrup
⅛teaspoon black pepper
pinch of salt
½cup onion, chopped
½cup carrot, peeled and chopped
½cup flat leaf parsley, finely chopped

For Pockets

2pita pockets
Extra virgin olive oil, to brush pitas
1-2 sprigs fresh thyme
1cup garlic hummus
2cups Sweet Potato Mash
½cup cranberry sauce
1cup baby spinach, chopped

Ingredient Substitution Guide

Preparation

Step 1
Preheat oven to 375 degrees Fahrenheit. Combine the sweet potato, ¼ cup hummus, tangerine, maple syrup, black pepper and salt. Mash until completely incorporated, and then fold in the onion, carrot and parsley. Set aside.
Step 2
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.
Step 3
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.
Step 4
Warm stuffed pitas in oven for another 5 to 10 minutes before serving to lock in the flavors. Serve warm.

Ratings

4 out of 5

36 user ratings

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Cooking Notes

BR6 years ago

This is really good. Made it for Thanksgiving and no leftovers. The garlic hummus was fine.

BR6 years ago

This is really good. Made it for Thanksgiving and no leftovers. The garlic hummus was fine.

Joshua Schwartz6 years ago

Thank you. Very interesting, although I personally would substitute something for the spinach and probably not use "garlic" hummus.
Cranberry sauce and hummus. Nobody in my neck of the world would believe that.

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