Harissa Sweet Potato Pockets

🥘 Ingredients

• avocado
  1 ripe
• cucumber
  1 English
• dill
  1 bunch
• garlic
  1 clove
• harissa powder
  2 tsp
• mayonnaise
  2 tbsp
• olive oil
  2 tbsp
• pepitas
  2 tbsp
• sweet potatoes
  2 medium
• white wine vinegar
  1 tbsp
• whole wheat pitas
  4 pieces

🍳 Cookware

• baking sheet
• small bowl
• medium bowl
• baking sheet

1. 

   1

   Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry all produce. Slice sweet potatoes into ¼-inch-thick rounds. Toss on a baking sheet with a drizzle of olive oil , harissa powder , and a pinch of salt and pepper. Roast on the middle rack, flipping halfway through, until tender ⏱️ 20 minutes .

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

   2

   While sweet potatoes roast, peel and mince half the garlic . Halve the cucumber lengthwise and thinly slice crosswise into half-moons. Pick and roughly chop fronds from dill until you have 2 tsp. Halve, pit, and peel the avocado , then thinly slice.

   garlic: 1 clove, cucumber: 1 English, dill: 1 bunch, avocado: 1 ripe
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: 2 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: 1 tbsp
5. 

   5

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

   whole wheat pitas: 4 pieces
6. 

   6

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

   pepitas: 2 tbsp