Harissa Sweet Potato Pockets

🥘 Ingredients

• avocado
  2 unit
• cucumber
  2 unit
• dill
  ½ ounce
• garlic
  1 clove
• harissa powder
  2 tbsp
• mayonnaise
  4 tbsp
• olive oil
  4 tsp
• pepitas
  1 oz
• sweet potatoes
  4 unit
• white wine vinegar
  3.333 tbsp
• whole wheat pitas
  4 unit

🍳 Cookware

• baking sheet
• small bowl
• medium bowl

1. 

   1

   Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. Slice sweet potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a drizzle of olive oil and 1 tsp harissa powder (2 tsp for 4 servings; you'll use more later) and a pinch of salt and pepper. Roast on middle rack, flipping halfway through, until tender and golden, ⏱️ 20 minutes (18-20 minutes).

   sweet potatoes: 4 unit, olive oil: 4 tsp, harissa powder: 2 tbsp
2. 

   2

   While sweet potatoes roast, peel and mince or grate half the garlic (whole clove for 4 servings). Halve cucumber lengthwise; thinly slice crosswise into half-moons. Pick and roughly chop fronds from dill until you have 2 tsp (4 tsp for 4). Halve, pit, and peel avocado , then thinly slice.

   garlic: 1 clove, cucumber: 2 unit, dill: ½ ounce, avocado: 2 unit
3. 

   3

   In a small bowl , combine mayonnaise , a pinch of minced garlic, and a pinch of harissa powder. Taste and add more garlic and harissa powder if desired. Season with salt and pepper.

   mayonnaise: 4 tbsp
4. 

   4

   In a medium bowl , toss together cucumber, chopped dill, white wine vinegar , a drizzle of olive oil, and a pinch of salt and pepper.

   white wine vinegar: 3.333 tbsp
5. 

   5

   Halve whole wheat pitas to create pockets and place on a second baking sheet. When sweet potatoes have 2-3 minutes left, add pitas to top rack and toast until warmed through (they should still be soft and flexible).

   whole wheat pitas: 4 unit
6. 

   6

   Spread harissa mayo inside each toasted pita half, then fill with sweet potatoes, avocado, pepitas , and a small amount of cucumber salad. Divide stuffed pitas between plates. Serve with remaining cucumber salad on the side; sprinkle with remaining pepitas.

   pepitas: 1 oz