Sweet Potato Hot Pockets

Soft gluten-free dough made from roasted sweet potato, stuffed with smoky black beans and corn, then baked with sesame and flaxseeds. Served with a spicy cilantro sauce, with 10 g of fiber per pocket.

Author Sarah Cobacho (plantbaes.com)

PREP TIME25

COOK TIME1 25

Cooling Time1

TOTAL TIME2 50

Servings 4

Course Lunch, Snack

Cuisine Mexican-Inspired

Keyword black bean filling, black beans, cashews, cilantro (coriander), corn, gluten-free snack, jalapeño, lime, maple syrup, mexican snack, nutritional yeast, plant-based, silken tofu, smoked paprika, sweet potato, sweet potato buns, sweet potato hot pockets, vegan hot pockets

Ingredients

Sweet Potato Dough:

1 ½ cups mashed roasted sweet potato see notes
1 ¾ cups gluten-free all-purpose baking flour plus more to dust
1 tsp baking powder
1 tsp olive oil plus more to oil the bowl
1 pinch sea salt flakes
1 tbsp sesame seeds for topping
1 tbsp flaxseeds for topping

Black Bean Filling: (see notes)

1 tsp olive oil
½ onion peeled and finely diced
¼ cup corn kernels fresh or frozen
½ tsp garlic powder
1 tsp smoked paprika
1 tsp ground cumin
1 tbsp tomato paste
¾ cup cooked black beans
2 tbsp nutritional yeast
2 tbsp water
sea salt flakes to taste

Spicy Cilantro Sauce:

½ cup silken tofu or dairy-free yogurt
½ cup fresh cilantro
2 tbsp pickled jalapeños this is spicy, adjust to taste
2 tbsp lime juice
2 tbsp cashews
1 tsp maple syrup

Instructions

Roast the sweet potato: Preheat the oven to 400°F (200°C), convection / fan on.
Wash the sweet potato well, then place on a baking tray and pierce a few holes with a fork. Bake for about 1 hour, or until tender. Allow to cool completely outside of the fridge; avoid adding to a closed container so it does not retain extra moisture.
I usually do this the day before to save time when making the recipe.
Make the filling: Heat a pan on medium heat. Add the olive oil and diced onion, and cook for about 5 minutes. Add the corn and cook for a further 5 minutes. Add the garlic powder, smoked paprika, cumin, and tomato paste. Cook for a couple of minutes, until the tomato paste has darkened. Stir in the black beans, nutritional yeast, water, and a pinch of sea salt flakes. Cook on low heat, covered, for another 5 minutes.
Prepare the cilantro sauce: Add the silken tofu, cilantro, jalapeño, lime juice, cashews, and maple syrup to a small high-speed blender. Blend until smooth. Place in the fridge until ready to serve, it will thicken slightly.
Make the dough: Mash the roasted sweet potato as smoothly as possible, then add 1½ cups to a large mixing bowl. Add the flour, baking powder, sea salt flakes, and olive oil. Mix to combine with your hands, then gently knead until a smooth dough forms. The dough will remain a little sticky, that’s normal but if it is too hard to handle (this can vary depending on GF flour brand), add 1 tbsp flour at a time.
Preheat the oven to 400°F (200°C), convection / fan on, and line a baking tray with baking paper.
Shape the pockets: Divide the dough into 4 small balls. Wet your hands before handling the dough. Lightly oil a small shallow bowl. Press one dough ball into the bowl, pressing it up the sides to create a hollow cup. Don't spread the dough too thin, about ½ inch (1 cm) thickness is ideal.
Fill and seal: Add ¼ cup of the filling to the center. Fold the edges over the filling to seal completely and form a round bun. Place one hand over the bowl, gently invert the bowl, and let the bun release into your hand. Handle it very gently, then place it on the prepared baking tray. Lightly oil the bowl again, then repeat with the remaining dough and filling.
Bake the pockets: Sprinkle the buns with flaxseeds and sesame seeds. Bake for 20 minutes, until firm and lightly golden.
Serve: Serve with the spicy cilantro sauce and enjoy.

Notes

Mashed roasted sweet potato: The weight is for the mashed sweet potato once packed into the cup. If you have a kitchen scale, I recommend using grams, as it is more precise. The cup measurement can vary depending on how firmly the sweet potato is packed. If the dough feels too sticky to handle, add a little more flour as needed.

Double the filling: I recommend doubling the filling, which uses a full ear of corn and a full can of black beans. It takes no extra time to prepare, and the leftovers are delicious with rice, avocado, and any leftover spicy cilantro sauce. It also makes a delicious taco filling.

No-blender sauce option: Finely chop the cilantro and jalapeño, then stir with yogurt, a pinch of salt, and lime juice. The sauce will be chunkier, but still make a delicious dip. Or use our chipotle dressing from: Chopped Southwest Salad with Chipotle Dressing

Nut-free option: Replace the cashews with sunflower seeds.

Soy-free option: Swap the silken tofu for a non-soy dairy-free yogurt. Everything else in the recipe is already soy-free.

Nutritional Information - Per Serving