Servings: 6 serving
—
Ancient wisdom in a bite,
Sweet potato and cumin unite
To bring flavor and light. A culinary treat
A reminder of the Earth's bounty
Enriching our plates. A healthy balance
A sattvic lifestyle embraced
In gratitude we taste.
Sweet potato and cumin unite
To bring flavor and light. A culinary treat
A reminder of the Earth's bounty
Enriching our plates. A healthy balance
A sattvic lifestyle embraced
In gratitude we taste.
Equipment
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup whole milk
Instructions
- Preheat oven to 350° F.
- Peel and cut the sweet potatoes into 1/4-inch thick slices.
- Place the sweet potatoes in a large bowl and add the olive oil, cumin, salt, and pepper
- Prepare the dough for the pockets
- Add the butter and mix until it resembles coarse meal.
- Add the milk and mix until a soft dough forms.
- Knead the dough for a few minutes and then roll it out on a lightly floured surface until it is about 1/4-inch thick.
- Cut out circles of dough using a biscuit cutter or glass, and place a spoonful of the sweet potato mixture on each circle.
- Fold the circles in half and press the edges with a fork to seal the pockets.
- Place the pockets on a baking sheet and bake for 15-20 minutes or until golden.
- Enjoy your sweet potato and cumin pockets while appreciating the bond between the chef and nature's ingredients
Tried this recipe?Let us know how it was!
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06/10/2024 12:05 pm GMT
