The last several times Lauren and I have video chatted, she’s very kindly asked that I return to my blog, and each time I tell her “I will!” It’s not that I’ve intentionally not posted, just, life is busy! Today, I bring you one of mine and Mitchell’s favorite recipes. Sweet Potato Pita Pockets!
What you’ll need (to feed 2 people): 1 (or 2 depending on size) Sweet potatoes
1 (or if you’re like me and want extra, 2) Avocado
1 Cucumber (large)
Dill (however much you prefer)
2 tablespoons of white wine vinegar
1 Clove of Garlic (if you’re making your tzatziki sauce, to add to it for flavor)
Tzatziki sauce, or make your own
optional: some pine nuts
Make sure all your produce is washed and ready to go. Chop up your sweet potato into rounds, and toss on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast in your oven at 450 degrees for about 20 minutes.
(We added butternut squash fries to the baking sheet, you can add any sort of fry if you’d like. Not necessary, this is plenty of food.)
While your sweet potato rounds are in the oven, mince/chop your garlic, cut your cucumber into little half moons (like pictured) chop up dill, and cut your avocado to match the cucumber slices.
Next, if you’re making your own sauce, do so now. Add garlic to your sauce if you’re making it. Once that’s made, set it aside, and in a bowl, toss cucumber, dill, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper together.
When Sweet potatoes have a couple minutes left, cut your pita rounds in half, and place in oven to roast.
once sweet potatoes and pita pockets are done, you’re ready to stuff them!
Open the pita pockets, and stuff them with sweet potato, cucumber mix, tzatziki sauce, and avocado. Sprinkle some pine nuts, and you’re ready to eat! Sometimes, we eat the cucumber mixture on the side as well. This meal is so amazing, and we absolutely love love love it!
Have you made this recipe? Share a photo in the comments! I’d love to hear from anyone who has made this!