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.
|Preparation Time:||30 minutes|
|Harissa Powder||1 tbsp|
|White Wine Vinegar||5 tsp|
|Whole Wheat Pita Bread||2|
|Pine Nuts||1 oz|
|Olive Oil||2 tsp|
- Preheat over to 450 degrees Fahrenheit.
- 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.