Ingredients:
4-6 small sweet potatoes, peeled and diced
3 Tbsp. olive oil
1 tsp. + 1 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. paprika
1/2 tsp. salt
2 sheets puff pastry, thawed according to package
1/2 avocado, diced
5-6 small tomatoes, diced
1/2 cup shredded Mexican blend cheese or mozzarella cheese
1/2 cup cooked black beans
Juice of 1/2 lime
1 tsp. coriander powder
2 handfuls spinach leaves, finely chopped or torn
1/4 cilantro leaves, chopped
1 egg, lightly beaten with 1 Tbsp. water
Directions:
1. Preheat oven to 375°. In a gallon size zipper top plastic bag, thoroughly mix sweet potatoes, olive oil, 1 tsp. garlic powder, black pepper, paprika, and salt.
2. Bake sweet potatoes on a sheet of aluminum foil on a cookie sheet for 15 minutes. Stir around sweet potatoes with tongs and bake for an additional 15 minutes, or until lightly browned and soft. Set cooked sweet potatoes aside to cool.
3. In a large bowl, mix tomatoes, 1 tsp. garlic powder, avocado, cheese, lime juice, coriander, black beans, spinach, cilantro, cooled sweet potatoes, and salt and pepper to taste.
4. Turn oven up to 400°. Unfold puff pastry on lightly floured flat surface. Slice lengthwise along score marks (into thirds). Towards one end of each piece of puff pastry (leaving approximately 1/2" of space empty at the end and 1/4" on each side), scoop in a handful of the sweet potato mix. Fold the puff pastry over and squish together the sides, gently folding them up a bit, and roll over the ends.
5. Brush each pocket with egg mixture and place onto a lightly oiled piece of aluminum foil on a cookie sheet. Bake for 18-20 minutes, or until browned.
6. Douse liberally with Cholula and enjoy!
Notes:
*Kids can help by squishing the sweet potatoes in the bag, mixing the veggies, filling the pockets, or applying the egg mixture.
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