The good people of the North Carolina Sweet Potato Commission are once again sponsoring a sweet potato recipe contest this year. Last year, I tried my luck with a couple of recipes and this year I am once again throwing my proverbial hat into the ring with two entries. The first, you’ll see below — the delightfully homey, comforting soup with delicious sweet potato dumplings.

For my next entry, my thoughts turned to Morocco. My thoughts often turn to Morocco since I love the food and the country has long been high on my “Must Visit” list. Now, I don’t think the sandwich I actually came up with could be found in any Moroccan kitchen, but I like to think that it would right at home as a satisfying lunch after a morning of wander the Souks. If you happen to have some harissa handy, the sandwich will be all the more tasty (and Moroccan) with a dollop of it on top.

Moroccan Sweet Potato Pita Pockets

3 medium sweet potatoes
1-2 tablespoons olive oil
1-15 oz can garbonzo beans (chickpeas)
1 small red bell pepper, diced
1/4 cup oil and herb marinated sun-dried tomatoes, diced
1/2 cup red onion, diced
2/3 cup fresh mint leaves, shredded

Dressing:
1 cup yogurt
juice of 1 lemon (about 1/2 cup)
1/4 cup extra virgin olive oil
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon cayenne powder (optional)
1 teaspoon salt
2 teaspoons ground black pepper
2 teaspoons granulated sugar

6 pita bread halves
mint sprigs for garnish

Peel the sweet potatoes and slice them on the bias making long diagonal slices about 1″ thick.

Bring a pot of water (at least 2 quarts) to a boil. Add the sweet potato slices and reduce to medium heat. Boil for 6-8 minutes or until slices are just barely tender.

Heat a grill (either indoor or outdoor) to medium high heat. Brush the sweet potato slices with olive oil and place them on the grill, cooking about 4 minutes per side. Remove to a plate.

In a large bowl, mix together the garbonzo beans, bell peppers, sun-dried tomatoes, red onion and fresh mint. Set aside.

In another bowl, whisk together all the dressing ingredients until smooth. Toss with bean salad mixture.

Put 2-3 slices of sweet potato into each pita pocket half. Fill the rest of the pita pocket with the bean salad. Garnish with mint leaves and serve.