Sweet Potato Pita Bread Recipe

I just made a Sweet Potato Pita that turns boring fillings into something so unexpectedly brilliant you’ll keep scrolling for the recipe.

I’m obsessed with this Potato Pita because it actually tastes like something you want for lunch, not bland filler. I love the soft chew from mashed cooked sweet potato and the little bit of olive oil that gives it a slick, slightly glossy bite.

I use it for everything, hearty Pita Filling Ideas or just folded with hummus. Sometimes I treat them like flatbread when I’m lazy.

It’s messy, forgiving, and refuses to be boring. Simple carbs that matter.

Yes, I’ll make them again tomorrow. More please, no questions asked.

Lunch, dinner, midnight snack, I’m not picky at all seriously.

Ingredients

• Yeast: Basically gives the pita its lift and airy pockets, you’ll get nice puff.
• Warm water: Plus it wakes the yeast gently, so the dough gets active fast.
• Sugar: Feeds the yeast and adds just a touch of sweetness you’ll notice.
• Sweet potato: Adds moisture, natural sweetness, pretty color, and a bit of fiber.
• Olive oil: Brings richness and softness; plus you can pan fry for crisp edges.
• Salt: Balances sweetness and sharpness, and helps control the yeast’s activity.
• Flour: Provides structure and chew, so your pita holds together and tastes hearty.

Ingredient Quantities

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup warm water (about 105 to 110°F)
• 1 tablespoon granulated sugar
• 1 cup mashed cooked sweet potato (about 1 medium sweet potato, cooled)
• 2 tablespoons olive oil, plus 1 to 2 tablespoons extra for pan frying if you want
• 1 teaspoon fine sea salt or kosher salt
• 3 to 3 1/4 cups all purpose flour (about 360 to 400 g), more for dusting

How to Make this

1. Stir the yeast, warm water (105 to 110°F) and sugar in a small bowl, let sit about 5 to 10 minutes until foamy; if it doesnt foam your yeast might be dead, start over.

2. In a large bowl mix the mashed cooled sweet potato, 2 tablespoons olive oil and salt until smooth, then add the foamy yeast mixture and stir to combine.

3. Add 3 cups of the flour and mix with a wooden spoon or spatula until the dough starts to come together; it will be sticky. If it seems too wet, add up to the extra 1/4 cup flour a little at a time until the dough is tacky but manageable.

4. Turn the dough onto a lightly floured surface and knead about 6 to 8 minutes until smooth and elastic, sprinkling more flour as needed to prevent sticking. You want a soft dough, not a stiff one.

5. Lightly oil a clean bowl with a bit of olive oil, place the dough in it, cover with a damp towel or plastic wrap and let it rise in a warm spot until doubled, about 1 to 1 1/2 hours.

6. Punch the dough down, divide into 8 equal pieces for pita-sized rounds (or 10 for smaller ones). Roll each piece into a ball and let rest under a towel for 10 minutes to relax the gluten.

7. On a lightly floured surface roll each ball into a 1/4 inch thick circle about 6 to 7 inches across. Keep them covered as you work so they dont dry out.

8. To cook: heat a large dry skillet or cast iron over medium high until hot. Cook each round 1 to 2 minutes per side for pocket-style pita, pressing gently with a spatula; they should puff. If you want pocket-less, pan fry with 1 to 2 tablespoons olive oil, about 2 to 3 minutes per side until golden and slightly crisp.

9. Stack cooked pitas in a clean towel to steam for a minute, which keeps them soft. Serve warm for stuffing, or cool and store in a zip bag for up to 3 days. Reheat in a skillet or oven for best texture.

Equipment Needed

1. Small mixing bowl for proofing the yeast
2. Large mixing bowl for the dough
3. Measuring cups and spoons (for water, flour, sugar, oil, salt)
4. Wooden spoon or sturdy spatula for mixing
5. Potato masher or fork to mash the sweet potato
6. Rolling pin and a lightly floured surface for rolling the rounds
7. Large cast iron skillet or heavy frying pan for cooking the pitas
8. Clean kitchen towel or plastic wrap to cover dough and to steam cooked pitas

FAQ

Sweet Potato Pita Bread Recipe Substitutions and Variations

• Yeast (2 1/4 tsp active dry): substitute with 2 1/4 tsp instant yeast (use same amount, mix straight into flour), or 3/4 cup active sourdough starter (reduce water a bit), or 2 1/2 tsp rapid rise yeast if thats what you have.
• Sweet potato (1 cup mashed): swap with 1 cup canned pumpkin or 1 cup mashed butternut squash, or use 1 cup cooked carrots mashed for a slightly sweeter, lighter flavor.
• Olive oil (2 Tbsp): use melted butter for richer taste, or avocado oil for neutral flavor, or canola oil if thats what’s on hand.
• All purpose flour (3 to 3 1/4 cups): try bread flour for chewier pitas, or use half whole wheat flour and half AP for nuttier flavor (may need a little more water), or a 1:1 gluten free flour blend if you need GF, but expect a different texture.

Pro Tips

– Make sure your sweet potato isnt waterlogged. If it seems very moist, press it in a towel or drain off the excess, then measure the 1 cup. Too much moisture will make the dough gummy so youll need more flour and the pitas wont puff right.

– Test the yeast like a pro: if the water is too hot it kills the yeast, too cool and it wont wake up. Aim for warm but not hot, and if the yeast doesnt foam in 5 to 10 minutes bin it and start over. It saves time in the long run.

– Don’t overdo the flour while kneading. You want a soft, slightly tacky dough. Add flour little by little, and knead about 6 to 8 minutes until elastic. If you add too much it gets heavy and won’t puff well when cooking.

– Get the pan really hot before cooking and keep the rounds covered while you work. A screaming hot cast iron or heavy skillet makes the pitas puff up into pockets, and stacking them in a towel right after cooking keeps them soft. If one side browns too fast lower the heat a bit, better slightly undercooked than burnt.