Sweet Potato Pita Pockets

Sweet Potato Pita Pockets

Sweet potato is mashed with carrot, maple syrup and fresh tangerine juice to fill flatbread in this grab and go lunch. Spread some garlic hummus and citrus cranberry chutney in the pita pockets to play tart and savory flavors off the sweetly spiced filling, or deconstruct the dish for dinner and serve the components separately as side dishes. This recipe comes to us from Kathy of Healthy, Happy Life.

Serves 8

For the Mashed Sweet Potatoes:

  • 3 cups sweet potato, roasted and peeled*
  • 1 cup onion, chopped
  • 1/3 cup garlic hummus
  • 1 tablespoon olive oil
  • 1/4 cup fresh tangerine juice
  • 2 tablespoons maple syrup
  • 1 sprinkle cayenne pepper**
  • salt and pepper, to taste
  • 1 large carrot, slivered half-rounds
  • 1 1/4 cup parsley, chopped

For the Citrus Cranberry Chutney:

  • 1/2 can cranberry sauce
  • 1 tangerine, peeled and cubed
  • or
  • 1 orange, peeled and cubed
  • 1 tablespoon tangerine juice
  • or
  • 1 tablespoon orange juice
  • 1 grind of fresh black pepper

To complete the Sweet Potato Pita Pockets:

  • 8 whole wheat pita pockets
  • 2 tablespoons fresh thyme
  • 8 tablespoons garlic hummus
  • fresh black pepper, to taste
  • 2 ounces mixed greens

*To roast the sweet potatoes, preheat an oven to 400 degrees. Prick each sweet potato with a fork, drizzle a dash olive oil over them and place in the oven for 40-50 minutes, or until the sweet potatoes are tender when pricked with a fork. Set aside to cool. When the sweet potatoes have cooled, slip their skins off.

** add more cayenne if you like your mashed sweet potatoes spicy.

To make the Mashed Sweet Potatoes:

Place the roasted, peeled sweet potatoes, onion, hummus, olive oil, tangerine juice and maple syrup together in a large bowl. Season with cayenne, black pepper and salt to taste. Mash until the sweet potato mixture has reached its desired consistency.

Fold in the carrot slices and garnish with fresh chopped parsley. Set aside.

To make the Citrus Cranberry Chutney:

Place the cranberry sauce, tangerine or orange cubes and tangerine or orange juice together in a large bowl. Fold together with a fork and season a grind of black pepper.

To complete the Sweet Potato Pita Pockets:

Preheat an oven to 300 degrees.

Brush the pita pockets with a little olive oil and sprinkle with a pinch of fresh thyme per pita pocket. Warn for 10 minutes, or until pita pockets are softened on the inside and crisp on the outside. Turn the oven up to 350 degrees.

Spread about 1 tablespoon of garlic hummus in each pita. Add 2-3 tablespoons of mashed sweet potato. Toast in the oven for 10 minutes more, or until pita is warmed through. Top each pita with a tablespoon of citrus cranberry chutney and few leaves of mixed greens and enjoy.

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Nutrition Information

Sweet Potato Pita Pockets

Servings per Recipe: 8

Amount per Serving

Calories:  351.8

Calories from Fat:  56

Total Fat:  6.2g

Saturated Fat:  1.1g

Cholesterol:  0mg

Sodium:  383.6mg

Potassium:  418.7mg

Carbohydrates:  66.9g

Dietary Fiber:  9.7g

Protein:  10.6g

Sugars:  21.8g

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