Harissa Sweet Potato Pockets
with Cucumber Dill Salad
- Eggs
- Wheat
All hail the pita! It holds pretty much anything you put in its roomy pockets, making it among the most capacious of breads. So if you’re going to make a pita sandwich, it better be fully loaded. This one does not disappoint: in addition to rounds of roasted sweet potato, it’s packed with slices of creamy avocado, an herby cucumber salad, pumpkin seeds, and a spicy harissa mayo.
Ingredients
2 unit
Sweet Potatoes
1 tablespoon
Harissa Powder
1 clove
Garlic
1 unit
Cucumber
¼ ounce
Dill
1 unit
Avocado
4 tablespoon
Mayonnaise
(Contains: Eggs)
5 teaspoon
White Wine Vinegar
2 unit
Whole Wheat Pitas
(Contains: Wheat)
½ ounce
Pepitas
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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, 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, 18-20 minutes.
While sweet potatoes roast, peel and mince or grate half the garlic clove (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.
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.
In a medium bowl, toss together cucumber, chopped dill, vinegar, a drizzle of olive oil, and a pinch of salt and pepper.
Halve 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).
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; sprinkle with remaining pepitas.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique combination of sweet potato, harissa, and cucumber, calling it delicious and surprisingly flavorful 🌶️.
- Ease of prep: Customers found this meal quick and easy to prepare, with some noting it's perfect for lunch or a light dinner.
- Suggestions: Consider peeling the sweet potatoes, adding more sauce, and including feta cheese for extra flavor.
- Leftovers: Several mentioned it makes great leftovers and is good for meal prepping lunches.
- Texture: Diners enjoyed the variety of textures, from crunchy cucumbers to creamy avocado and soft sweet potatoes.
Reviews from our home cooks
Great tasting recipe! The vegetables were super fresh. The avocado was at the perfect stage of ripeness - something I never seem to manage to select on my own. I would warn others to add harissa in small amounts in slow stages. It can quickly get too spicey. This has been one of my favorite meals so far.
The cucumber dill salad, while delicious, was maybe a little much to have both inside the pockets and as a side. Maybe use a smaller (Persian?) cucumber for what goes inside, and then pair the pockets with a different side? These sweet potato pockets were delicious either way, though!
Really interesting flavor combo. The harissa on the sweet potatoes was awesome. Mixed with some crunch, some creaminess, and the tart bite of the cucumber salad... yum!
I was pleasantly surprised by these, they were way better than I was expecting! Warm and slightly sweet, filling and super easy to make. The only downside I experienced was I didn't drain the cucumber salad enough before putting it into the pocket, so the liquid made my pockets burst open at the bottom, causing a fairly messy eating experience. Lesson learned!
This was my very 1st Hello Fresh dish, and it set the bar high. Excellent flavors and nice spice to the mayo sauce. I suggest you prep the cucumber salad first so it has time for the flavors to marinate together. An extra 10-15 mins in the vinegar are a huge difference with the dill.
Simple but delicious. I loved the different textures and the sweet and spicy flavors from the sweet potatos and the harissa sauce.
This was just the right meal for the hot weather here in my area. The avocado added a smooth cool flavor and the cucumber salad was quick to fix--and is a favorite flavor when "cukes" are in season.
This was shockingly good and SPICY! I am suspicious of vinegar-based recipes but I loooooved the cucumber salad, and sweet potatoes are always a win for me!
It was great. Not a Mayo fan, so I subbed the Mayo spread with a mashed avocado and added the additional ingredients into the mashed avocado spread (whatever was supposed to be added to the Mayo). And since I added the avocado spread, there was no need for avocado slices. I'd make it again for sure. That harissa spice is banging.
Really loved the Pita Pockets but the Cucumber salad was not really great. Needed something besides vinegar and oil to give the cucumbers a bit more zing. It was a bit like a serving of dill pickles! LOL putting a few into the pita pockets were good, just not a whole serving of them...and I love cucumbers!
