---
title: Harissa Sweet Potato Pockets
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/harissa-sweet-potato-pockets-5f15dcd008c01b2af5444822
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Eggs
  - Wheat
tags:
  - Veggie
rating: 4.5
rating_count: 394
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the unique combination of sweet potato, harissa, and cucumber, calling it delicious and surprisingly flavorful.
  - theme: Texture
    text: Diners enjoyed the variety of textures, from crunchy cucumber to creamy avocado and soft sweet potato.
nutrition:
  calories: 740
  protein: 14
  fat: 42
  saturated fat: 7
  carbohydrates: 84
  sugar: 11
  fiber: 15
  cholesterol: 25
  sodium: 600
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Sweet%20Potato/harissa-sweet-potato-pockets.avif"
---
Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. Slice @sweet potatoes{4%unit} into ¼-inch-thick rounds. Toss on a #baking sheet{} with a drizzle of @olive oil{4%tsp} and 1 tsp @harissa powder{2%tbsp} (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).

While sweet potatoes roast, peel and mince or grate half the @garlic{1%clove} (whole clove for 4 servings). Halve @cucumber{2%unit} lengthwise; thinly slice crosswise into half-moons. Pick and roughly chop fronds from @dill{½%ounce} until you have 2 tsp (4 tsp for 4). Halve, pit, and peel @avocado{2%unit}, then thinly slice.

In a #small bowl{}, combine @mayonnaise{4%tbsp}, 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.

In a #medium bowl{}, toss together cucumber, chopped dill, @white wine vinegar{10%tsp}, a drizzle of olive oil, and a pinch of salt and pepper.

Halve @whole wheat pitas{4%unit} 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).

Spread harissa mayo inside each toasted pita half, then fill with sweet potatoes, avocado, @pepitas{1%ounce}, and a small amount of cucumber salad. Divide stuffed pitas between plates. Serve with remaining cucumber salad on the side; sprinkle with remaining pepitas.