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Sweet Potato Stuffed Pitas with Avocado Crema with Tomato Cucumber Salsa

Sweet Potato Stuffed Pitas with Avocado Crema with Tomato Cucumber Salsa

Ali Fedotowsky-Manno is in the kitchen preparing a delicious sweet potato dish with homemade salsa and crema.
Ingredients for Sweet Potatoes
  • 2 Sweet potatoes, sliced into ¼ “ rounds
  • 1 clove garlic, minced
  • 2 Tbspn of Harissa powder
  • 1-2 Tbspn of oil of choice
  • salt and pepper
  • Cinnamon (optional for baby)
  • 3 whole wheat pita's
Ingredients for Avocado Crema
  • 1 Avocado
  • 2-3 Tbspn of vegan mayo
  • 1 Tbspn chopped cilantro
  • ¼ tspn cumin
  • ½ tspn coriander
  • juice and zest of one small lime
  • salt and pepper to taste
Ingredients for Tomato and Cucumber Salsa
  • 2-3 persian cucumbers, cut into a small dice
  • 1-2 medium tomatoes, deseeded and cut into small dice
  • 1 Tspn of minced shallot
  • 1-2 tspn chopped cilantro
  • the juice and zest of 1 lime
  • juice of half a small lemon
  • 1 Tbspn of grapeseed oil
  • salt and pepper to taste

Directions for Sweet Potatoes

Wash sweet potatoes and dry well. Peel sweet potato. Slice into ¼ “ rounds and place ¼ of them into one of the bowls, the remaining into another. In the bowl with the most potatoes, add the oil, garlic, harissa, and salt and pepper. In the other bowl, add a pinch of cinnamon or leave it without for your baby. Place the sweet potatoes with harissa and the one with nothing or cinnamon for baby on two separate pans. Roast in oven oven at 450° for about 20 minutes (maybe more depending on your oven). Flip sweet potatoes halfway through roasting.

Directions for the Crema

Blend everything together in a small food processor or a blender, taste to adjust seasonings.

Directions for Salsa

In a medium bowl, mix everything together, taste and adjust seasoning. Place in the fridge for 20-30 minutes before serving to let flavors marry.

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