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.”
For the Sweet Potato Mash:
- 1medium sweet potato, peeled, cooked and mashed
- ¼cup garlic hummus
- 1tangerine, peeled and chopped
- 2teaspoons maple syrup
- ⅛teaspoon black pepper
- pinch of salt
- ½cup onion, chopped
- ½cup carrot, peeled and chopped
- ½cup flat leaf parsley, finely chopped
- 2pita pockets
- Extra virgin olive oil, to brush pitas
- 1-2 sprigs fresh thyme
- 1cup garlic hummus
- 2cups Sweet Potato Mash
- ½cup cranberry sauce
- 1cup baby spinach, chopped
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (8 servings)
193 calories; 4 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 5 grams protein; 295 milligrams sodium
- Preheat oven to 375 degrees Fahrenheit. Combine the sweet potato, 1/4 cup hummus, tangerine, maple syrup, black pepper and salt. Mash until completely incorporated, and then fold in the onion, carrot and parsley. Set aside.
- 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.
- 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.
- Warm stuffed pitas in oven for another 5 to 10 minutes before serving to lock in the flavors. Serve warm.