Sweet and Sassy Sweet Potato Pockets

Recipe from Kathy Patalsky

Adapted by Tara Parker-Pope

Updated June 13, 2023

  • Andrew Scrivani for The New York Times
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Total Time
40 minutes
Prep Time
40 minutes active time
Rating
4(40)
Comments
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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

  • 1 medium sweet potato, peeled, cooked and mashed

  • ¼ cup garlic hummus

  • 1 tangerine, peeled and chopped

  • 2 teaspoons maple syrup

  • ⅛ teaspoon black pepper

  • pinch of salt

  • ½ cup onion, chopped

  • ½ cup carrot, peeled and chopped

  • ½ cup flat leaf parsley, finely chopped

FOR POCKETS

  • 2 pita pockets

  • Extra virgin olive oil, to brush pitas

  • 1-2 sprigs fresh thyme

  • 1 cup garlic hummus

  • 2 cups Sweet Potato Mash

  • ½ cup cranberry sauce

  • 1 cup baby spinach, chopped

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

35 grams carbs; 235 calories; 4 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 5 grams fiber; 285 milligrams sodium; 6 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Warm stuffed pitas in oven for another 5 to 10 minutes before serving to lock in the flavors. Serve warm.

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Ratings

4 out of 5
40 user ratings
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Comments

BR

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

Joshua Schwartz

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.

BR

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

Joshua Schwartz

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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Credits

Kathy Patalsky

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