Sweet Potatoes Pita Pockets have all the ingredients to make it a great meal – soft sweet potatoes to make it filling, spicy mayo to keep it moist and cucumbers and pine nuts to give it a crunch. A perfect recipe for any time.
Wash all vegetables. Slice sweet potatoes in 1/4 inch roundels. Toss on a baking sheet with a drizzle of olive oil, 1 tsp harissa powder and a pinch of salt and pepper. Roast in oven until tender, about 20 minutes, flipping half way through.
Mince garlic. Halve cucumber lengthwise then slice into thin half moons. Pick and roughly chop enough fronds from dill to give you 2 tsp. Halve, pit, peel and thinly slice avocado.
In a small bowl combine 3 tbsp of mayo, a pinch of garlic and a pinch of harissa powder. Season with salt and pepper.
In a medium bowl toss cucumber, dill, vinegar, a drizzle of olive oil, salt and pepper. Adjust the seasonings for the salad.
Cut pitas in half to make 4 pockets and place on a fresh baking sheet. Toast until warm but not crispy.
Spread harissa mayo inside all pockets. Then fill with sweet potatoes, cucumber, avocados and pine nuts.
Serve Sweet Potato Pita Pockets with the remaining cucumber salad.
The basic pita pocket needs the following 3 things: a sauce to keep it moist and spicy, a soft pattie whether it is a falafel, sweet potatoes or potatoes and some crunchy vegetables. Rest everything is cherry on the top. This way you can play with the ingredients and put together your own pita pocket.
Any time you use nuts in a dish, it is better to roast them a bit to bring out some extra flavor.
Always read the whole recipe first before you start cooking.