As children of the 90s, most of us enjoyed the occasional Hot Pocket after school. Do you remember them? As far as processed junk food goes, those pockets of cheese and pepperoni wrapped in dough were probably among the most unhealthy. Things are way different than when I was a kid. You won’t find store-bought Hot Pockets in my freezer – ever. But, that doesn’t mean my kids can’t enjoy the tasty convenience of a warm and toasty handheld snack! My Chipotle Sweet Potato Hot Pockets are homemade and way healthier than what you can buy at the store.
It all starts with the filling. Basically, tender sweet potatoes are mashed with adobo sauce and vegan butter. Add some fresh cilantro, salt, and pepper before giving it a taste. Go ahead and do a little dance – it’s really delicious. You can use as little or as much adobo sauce as you’d like. I used the Frontera brand adobo sauce because Whole Foods didn’t have the little cans of chipotle peppers in adobo sauce. Use what you can find and add it to the sweet potatoes slowly so you can control the heat.
While the sweet potatoes are boiling you can prep the crust. I used a whole wheat crust from Whole Foods, which I found in the frozen dessert section. You want the pie crust that comes rolled up in a box. Be sure to check the label before you buy – many pie crusts are made with lard. If you can’t find a pre-made vegan pie crust, there are many easy recipes out there. Conveniently, the lid to our new Plant Perks packaging is the perfect size for stamping circles!
Spread a tablespoon of our Smoked Gouda Cream Cheeze onto each circle and follow up with a small spoonful of the sweet potato mash. Fold the circles in half and use a fork to seal the edges. Don’t worry too much if some filling seeps out. Give all of the hot pockets a brush of coconut oil and prick the tops with a fork. In about 20 minutes, you’ll have 10 pre-made snacks you can freeze and take on the go!
Chipotle Sweet Potato Hot Pockets
Makes 10 hot pockets
- 4 small or 3 medium sweet potatoes, peeled and chopped into 2-inch chunks
- 2 tablespoons vegan butter
- 1 to 3 tablespoons adobo sauce (use more or less depending on your spicy tolerance)
- ¼ cup cilantro, chopped
- Salt and pepper, to taste
- 2 vegan pie crust sheets, thawed
- 1 container Plant Perks Smoked Gouda Cream Cheeze
- 1 tablespoon coconut oil, melted
- Preheat your oven to 350F degrees and line a baking sheet with parchment paper.
- Put the sweet potato chunks in a pot and cover with an inch of water. Bring to a boil and cook until the sweet potato is very tender, about 15 to 20 minutes. Drain the sweet potatoes and return them to the pot.
- Add the vegan butter and adobo sauce to the sweet potatoes and use a large spoon to mash them. Stir in the chopped cilantro and season with salt and pepper.
- Unroll the pie crusts and roll with a rolling pin so they’re slightly flatter and larger. Use the lid from your container of Smoked Gouda Cream Cheeze to stamp a few circles in the pie crust. Roll up the scraps into a ball, flatten, and stamp a couple more times. You should get 5 circles out of each 9-inch pie crust.
- Spread each circle with a tablespoon of Smoked Gouda Cream Cheeze and top with a spoonful of the chipotle sweet potato mash, leaving a small border all the way around. Fold the dough in half and use a fork to seal the edges together.
- Place each hot pocket on the prepared baking sheet. Prick the top of each hot pocket with a fork a few times and brush with coconut oil.
- Place the baking sheet in the oven and bake the hot pockets for 20 to 25 minutes, until golden brown. Allow them to cool for a few minutes before digging in. If freezing, allow them to cool completely before storing in an airtight container in the freezer.