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Sweet 'n Sassy Sweet Potato Pockets

These pockets have everything Iove about the holidays in a cozy little pita pocket triangle. Cranberry sauce, hummus, sweet potato mash and crispy oven-toasted pita bread.
Prep Time15 mins
Cook Time15 mins
Servings: 12
Author: Kathy Patalsky


  • baking sheet


  • 3 pita pockets cut into quarters (12 triangles total)
  • 1 sweet potato baked - medium size
  • 1 carrot chopped
  • 1/2 cup flat-leaf parsley finely chopped
  • 1 cup garlic hummus
  • 1 tsp olive oil extra virgin
  • black pepper to taste
  • 1/3 cup cranberry sauce homemade or canned
  • 1 Tbsp nutritional yeast optional
  • baby greens or baby spinach optional
  • pinch of orange zest optional


  • Warm an oven to 400 degrees and bake sweet potato for about 50 minutes. For a speedier bake, use a microwave. (Keep oven warmed to about 350 for step 3)
  • Add the flesh or the baked potato to a medium bowl. Add in the carrot, parsley and optional citrus zest to the sweet potato. Also add in 2 Tbsp of the hummus. Mash until smooth. Add a pinch of pepper to taste. Set aside.
  • Brush your pita pocket triangles in olive oil. Then lay them on a baking sheet. Bake the pita for about five minutes, just enough to lightly toast the outside and warm the inside. Tip: Peel open the pita triangles before baking so the edges do not bake together while toasting.
  • Assemble pockets: Peel open the toasted pocket. Add 1-2 tsp of hummus, 1 Tbsp of sweet potato mash, 1 tsp cranberry sauce and optional parsley or greens stuffed inside. Press to close. Repeat with all the pockets. Serve warm. For extra warming, place the stuffed pockets back in the oven for about 5-10 minutes to toast and warm everything together.


Nutrition Estimate

Calories: 102kcal | Carbohydrates: 17g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 166mg | Potassium: 143mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2603IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg