Sweet And Sassy Sweet Potato Pockets Recipes

SWEET POTATO POCKET PIES

Steps:

• Wash potatoes and leave peelings on.
• Place in pot, cover with water, bring to a boil, boil until slightly tender, about 10-15 minutes.
• Remove from heat and water, let cool 30 minutes.
• Start to preheat oven to 375°F.
• Remove peelings with edge of spoon, either thinly slice or mash potatoes with backside of a large spoon.
• Spray a regular cupcake pan with non stick spray for baking.
• Line each cupcake hole with pie crust (use a round cookie cutter or upside down glass to cut the dough in circle).
• Fill pasty to 1/4 inch of top with slices or mashed potato.
• Combine sugar, spices, evaporated milk and water in a jar with a lid. Shake to blend well and cover sweet potatoes with the blend. Place a "dollop" of butter (about 2 teaspoons) on top of each pie.
• Bake for 40 minutes at 375°F.

SWEET AND SASSY SWEET POTATO POCKETS

Steps:

• 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.