Sweet 'n Sassy Sweet Potato Pita Pockets for Thanksgiving!


This recipe for Sweet 'n Sassy Sweet Potato Pockets was my very first signature Thanksgiving recipe. I came up with it in college when I needed to bring my own "vegan Thanksgiving" side/entree to a non-vegan family feast. And since I LOVE Thanksgiving, I didn't want to miss out on any of my favorite dishes. 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. And that is what I got!

Everyone at the table raved about them - with shocked looks in their eyes - and by the end of the night I was scribbling down the recipe on a piece of scrap paper for one of the guests. And emailing it to others.

I make this recipe every year no matter what. I crave it. I love it. And it always reminds me that ANYONE can be inspired to try a vegan lifestyle.

Or at least a vegan dish at Thanksgiving.


These pockets contain fiber and vitamin A-rich sweet potatoes, heart-healthy garlic, protein-rich hummus, healthy whole grains in the pita bread and a dose of super-fruit chutney with cranberries and citrus. And a dose of nutrients from the parsley and mixed greens.

pita bread

I toast the olive-oil rubbed pita bread triangles in the oven until crispy warm - soft insides, crisp browned edges. Then stuff those pockets with all the goodies. Then I warm them in the oven just before serving - or serve right away.

Serve these pockets as a side dish or main course for your Thanksgiving Day feast!!

Originally posted: 2009. Updated Nov 2012

Sweet 'n Sassy Sweet Potato Pockets
vegan,makes eight pockets

2 pita pockets, any variety grain pita you'd like (I usually do a mixture of whole grain and basic white flour - for the picky guests) :)
2 cups Kathy's Sweet Potato Mash (ingredients below)
1/2 cup Cran-Citrus Chutney (ingredients below)
1 small tub garlic hummus (as needed)
fresh black pepper
cayenne and fresh thyme
mixed greens or baby spinach
olive oil for rubbing pita bread

Pitas:
Brush with olive oil, sprinkle with a pinch of fresh thyme and slice into quarters. (8 total from 4 pitas)
Warm in oven for ten minutes at 375 degrees.
Until softened on inside and edges are crisp.

sweet potato mashSweet Potato Mash (slightly modified from original recipe)
1 large garnet sweet potato (about 3 cups), baked
1 cup sweet onion, chopped
1 large carrot, chopped
1/4 - 1/2 cup garlic hummus
1/4 cup fresh tangerine or orange juice
1 cup parsley, chopped
1-2 Tbsp maple syrup
0-5 dashes cayenne (for heat)
salt/pepper to taste - (add after tasting if desired)

*to add a crunchier texture, mix in 1/2 cup chopped celery.

cranberry chutneyCran-Citrus Chutney
1/2 can cranberry sauce (or use homemade)
1 tangerine or orange, peeled and cubed
1 Tbsp tangerine or orange juice
1 grind of fresh black pepper
mix well by folding ingredients with fork

Pita Assembly:
Open pita gently and add the following:
Spread 1 tsp garlic hummus
Spoon 2 Tbsp Sweet Potato Mash
Spoon 1 Tbsp Cran-Citrus Chutney
Add a few leaves of mixed greens
squeeze pita tip to close - hummus can help to "seal" the pocket edges a bit

Before Serving:
Re-toast in 350 degree oven for ten minutes.
Serve warm.

Storage:
Store in fridge until ready to eat. Re-toast in oven. Or microwave gently for a soft pocket. They taste delish the next day too. I just microwave or warm in the oven.

Get many more of my Vegan Thanksgiving recipes!



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