May 6, 2008

Roasted Sweet Potato Pita


I have been contemplating making Naomi's recipe, from Straight Into Bed Cakefree and Dried, for Sweet Potato Pita's for some time. Naomi has several versions of her pita bread recipe, first there is the roasted sweet potato, dark coconut and teff. Timing always seemed to be a challenge, but this weekend turned out to be the perfect for trying my hand at making pita bread.

The recipe is very easy to make and very versatile with the various types of flavors that you can use to make them. My first batch of pita, I used the white Jersey sweet potato. They had a light and delicate sweet potato flavor. For the second batch, I used the Garnet sweet potato and the bread had a delectable sweetness and a beautiful orange color.

My first batch made a fabulous flat bread, although none of them puffed up. I did better with my second batch, with about half of them puffing up. We filled these with a light salad of shredded collard greens, radishes, cucumber and celeriac with a light vinaigrette.

This is a fun and very versatile recipe and my family thoroughly enjoyed them. My children thought they made for great snack food. My husband's favorite version was filled with roasted chicken, swiss chard and tomatoes and some wasabi mayonnaise.

Naomi is my adopted gluten free blogger, for the Adopt A Gluten Free Blogger event created by Sea of the Book of Yum. This month Adopt a GF Blogger is being hosted by Rachel at Wheat-Free, Meat-Free.

23 comments:

Old Saratoga Books said...

What a great recipe. Sounds like a keeper. Thanks for participating in this round of Sea's Adopt-A-Gluten-Free-Blogger Event.

-Rachel

Lynn Barry said...

Looks great! I wish I might try adapting because I can't have yeast and eggs...it will be a challenge. HUGS

Carrie said...

That really does look delicious! Great job Natalie!! Yumm!!! I need to get my tail in gear and do my post for this month's event! I'm behind!!

VeggieGirl said...

What an intriguing, delicious recipe!! Love its versatility.

bittersweetblog said...

How cool, I never thought about making pita with sweet potato. I have enough trouble get my standard gluten-full pitas to puff up though, so I think it may be a bit out of my league!

Another Outspoken Female said...

Just letting you know I've linked you in a much over due post at food nazi on allergies and celiacs.
http://confessionsofafoodnazi.blogspot.com/2008/05/is-being-gluten-free-fad-and-what-to-do.html

So how do I adopt a gluten-free blog?

Sheltie Girl said...

Hi Rachel, I agree this is a wonderful recipe. Naomi did a fabulous job on it.

Sheltie Girl

Sheltie Girl said...

Lynn - Thanks for stopping by. I think this recipe would be just fine adapted to be yeast free.

Sheltie Girl

Sheltie Girl said...

Hi Carrie, VeggieGirl - Thanks for stopping by and sharing your thoughts. I really enjoy your visiting my blog.

Sheltie Girl

Sheltie Girl said...

Hi Bittersweet - I know what you mean. I never had any luck getting my gluten containing pitas to rise either. I was really thrilled that on the second batch I made at least half of them puffed up. Now they didn't stay puffed up, but they had these lovely pockets you could stuff with yummy things. I was so excited that they actually worked.

Sheltie Girl

Sheltie Girl said...

Hi Another Outspoken Female - Thanks for stopping by my blog and for sharing a link with me in your post.

If you are interested in participating in this month's Adopt a Gluten Free Blogger, you need to visit Rachel at the Wheat Free, Meat Free blog. Then let her know which GF blogger you are going to adopt. You will have until May 11th to make your chosen recipe and post it to your blog. If you don't have time participate this month, keep your eye on the Book of Yum blog for the June installment of AGFB and who will be hosting. It should kick off towards the end of May and end in June.

I hope this helps!

Sheltie Girl

Celine said...

drats! I had seen your entry, bookmarked it, and then it totally slipped my mind and I ended up making sweet potato bread instead. ugh.

The Good Eatah said...

Oh how I miss pita bread! This is a must make for me and I love the added nutrition of the sweet potato.

Great stuff Natalie :)

ChocolateCoveredVegan said...

Yum! I love sweet potatoes and collard greens, so the bread and filling sound superb!

glamah16 said...

These look really interesting. I like the sound of sweet potato used in making bread.

Naomi Devlin said...

They are sooo yellow! I forgot how bright they come out. Well done for persevering with the pittas and getting some to puff. I think the secret is sprinking on the water and getting the oven hot enough. A tray of water in the oven is great too - bread loves steam.

I like the sound of hubby's pitta choice, wasabi mayonnaise...woo hoo! I must work on a grain free pitta.

x x x

Earth Mama said...

Hi!
I love the GF community! I thought I remembered reading that you are sensitive to xanthum gum? Did you modify the ingredients for this recipe to replace that with something else? I have a gf friend and I'd love to make these for her. Thanks so much!! Earth Mama :)

Sheltie Girl said...

Celine -

Don't worry there is always plenty of time to try out Naomi's recipe. Do try though, it tastes simply wonderful. It was a real hit with my family.

Sheltie Girl

Sheltie Girl said...

Good Eatah & Chocolate Covered Vegan -

Thank you for stopping by and leaving your thoughts and comments.

I missed pita bread myself. We've had so much fun eating them.

Sheltie Girl

Sheltie Girl said...

Glamah16 -

Thanks for stopping by and taking the time to share your thoughts with me.

Sheltie Girl

Sheltie Girl said...

Naomi - Your recipe is wonderful and I had so much fun making it. I'll be making this so many times in the future.

Also, the reason why my pitas were so very orange is that I used a Red Garnet sweet potato. It has a much darker flesh.

Sheltie Girl

Sheltie Girl said...

Earth Mama -

You are correct, I am sensitive to xanthan gum...it just doesn't like me. So I sometimes use guar gum. My favorite things to use are chia seed meal or psyllium seed meal. Chia, psyllium and flax seeds are mucilaginous seeds, that means when they get wet they make their own gel. It is to help the seeds anchor to the ground, so they can root.

For any of my recipes that use these seeds you can substitute 1 to 1/2 tsp of xanthan or guar gum.

Does that help?

Sheltie Girl

eatme_delicious said...

Oo I've never thought of making sweet potato pitas! How yummy.