These are an excellent (and spicier) copy-cat recipe of HelloFresh’s Harissa Sweet Potato Pitas, a copy-cat born from necessity.
What necessity, pray tell? Good luck finding Harissa powder in your corner grocery store. Plus, this is better.
Improvise. Adapt. Overcome. Paprika.
Time: 20 minutes
Makes: 3-4 pockets
1 small sweet potato
1 ripe avocado
2 wheat pita pockets
3 to 4 tbsp light mayonnaise (as preferred)
½ cup whole pine nuts
½ tsp paprika
½ tsp cayenne powder
¼ tsp chili powder
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp salt
¼ tsp fresh ground black pepper
- Preheat oven to 400ºF (or alert the toaster oven).
- Mix all the seasonings into a small container and set aside.
- Wash the sweet potato but do not peal.
- Slices the sweet potato into quarter-inch slices, then cut into quarter pieces until you have 1-inch chunks.
- Place potatoes in a mixing bowl and drizzle the olive oil to lightly coat every piece.
- Sprinkle about ⅔ of the seasoning on the potatoes and mix thoroughly. Don’t use all the seasoning!
- Spread the potatoes onto a non-stick cooking sheet and bake for about 10-15 minutes until soft and sizzling.
- While the potatoes are cooking, mix the mayonnaise with the remainder of the seasoning.
- Cut the two pitas across to make four pockets. Spread the (now spicy) mayo generously on the inside of each pocket.
- Sprinkle a small handful of the pine nuts in the pockets.
- Slice and dice the avocado, stuffing the green goodness along with the now soft and piping hot sweet potatoes into the pitas and serve.
You can serve this with a greek salad, or just make extra and forget formality. It’s creamy, soft, spicy, a little sweet, a little chunky, warm, and fresh.
For a 20-minute vegetarian dish, this is hard to beat.