Purple Sweet Potato Pita

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5 from 4 votes

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www.theconsciousplantkitchen.com

These 4-ingredient Sweet Potato Pita Pockets are easy, healthy, high-antioxidant bread made with purple sweet potato and 7 grams of protein per serving. They are egg-free, oil-free, and dairy-free and perfect for a plant-based lunch.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/purple-sweet-potato-pita/ or scan the QR code here ➡️

Prep Time5

Cook Time20

Total Time25

Servings: pita pockets

Calories: 165.5kcal

Author: Carine Claudepierre

Ingredients

1 cup Purple Sweet Potato Puree cooked, mashed, cooled (note 1)
⅔ cup Dairy-Free Yogurt plain, (note 2)
2 ½ cups Self-Rising Flour (note 3)
2-3 tablespoons Water

Optional

½ teaspoon Salt
¼ teaspoon Garlic Powder

US Customary - Metric

Instructions

Peel and roughly cut the sweet potato into cubes and place them in a non-stick saucepan.
Cover the pan with cold water, bring to medium-high heat, cover the saucepan with a lid, and bring to a boil.
Reduce to medium boil and cook for about 10 minutes until the sweet potato cubes are fork-tender.
Drain in a sieve over the sink and let them steam out for 30 minutes. You want the sweet potatoes to be at room temperature before using them.
Preheat the oven to 450 °F (230 °C). Place a large baking sheet in the oven to preheat for 10 minutes.
Mash the sweet potatoes with a fork into a smooth puree. Fill a measuring cup, pack it, sweep off the excess, and place the cup of mashed sweet potato puree in a mixing bowl.
Add yogurt in the bowl and stir to combine.
Pour the self-rising flour and stir until it looks crumbly. Use your hands to knead and squeeze the dough to form a dough ball, adding water as you go to bring the ingredients together. It will be messy and a bit sticky, that's normal!
Divide the dough ball evenly into 8 portions.
Sprinkle flour on the work surface and roll each dough ball with a rolling pin into a 5-inch (12 cm) round shape. Set it aside on a floured surface. Roll the 8 dough balls.
Remove the preheated baking sheet from the oven, add a large piece of lightly-oiled parchment paper on it, and place each rolled pita on the sheet, making sure they don't touch each other.
Bake the pita for 5 minutes at 450 °F (230 °C), reduce the temperature to 400 °F (200 °C), and keep baking for 10 to 12 minutes until they are golden on the edges but still soft in the center.
Remove the purple pita from the oven and let them cool on a rack.
Use a sharp knife to slice and open as a pita pocket.

Notes

Note 1: You can also use orange sweet potato puree, which contains more moisture, so you will need less water to form the dough.

Note 2: I made the recipe with plain dairy-free coconut yogurt. It has more fat than other dairy-free yogurt, which adds a soft texture to the pita. However, oat yogurt, almond yogurt, or any vegan plain yogurt works.

Note 3: You can use all-purpose flour to which you add 5 teaspoons of baking powder.

Gluten-Free: I didn't try all-purpose gluten-free flour for this recipe, and I am not sure it will work well.

Nutrition