Hot Pockets

No, no, no, not these Hot Pockets. Did you really think I’d blog about that? I want to tell you about these Sweet Potato Vegetable hot pockets I made, adapted from a Vegetarian Times recipe for Spice Market Sweet Potato and Lentil Packets. I’m a huge fan of roasting my veggies in the oven, but this was a neat way of cooking them – sealed tightly in a foil pocket that perfectly cooked the veggies without over, or under cooking them. And, I found it’s really fun to unearth your dinner from a tightly packed foil pocket.



  • 2 diced sweet potatoes
  • 1 large red bell pepper, diced
  • 1 bag fresh green beans, thinly sliced (about 4 big handfuls if yours aren’t pre-bagged)
  • 1/4 cup golden raisins – this is what the original recipe called for but I used about ¾ cup of currants
  • 2 Tbs. olive oil
  • 1 tsp dried ginger
  • 2 tsp garlic powder
  • 2 tsp. curry powder
  • 1 can chickpeas, rinsed and drained
  • 4 Tbs. prepared mango chutney, optional – I used Trader Joes mango ginger chutney, which is incredible, even for a ginger hater like me

This made 6 pockets.



1. Preheat oven to 400°F. Place 4 16-inch lengths of foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular “bowl” with 1/2-inch sides.

2. Combine sweet potato, bell pepper, green beans, and currants in large bowl. Add oil, ginger, garlic, and curry powder and toss to coat. Season with salt and pepper.

3. Divide sweet potato mixture among packets; top with 1/4 cup lentils. Fold other half of foil over ingredients, and crimp edges in overlapping folds until packets are sealed. Transfer packets to baking sheet. Bake 25 minutes.

5. Transfer to plates. Open packet carefully—escaping air will be hot. Top with chutney.





Check out the Vegetarian Times version, which uses fresh ginger, garlic, lentils, and a vegetable broth. This was insanely easy to put together and I think kids (and adults like Funk) would like eating their veg out of neat astronaut-like meal packets, even more than uber processed Hot Pockets. This meal was the perfect combo of savory and sweet. I just love adding dried or fresh fruit to savory meals and the currants and chutney were a nice sweet contrast against the fresh vegetables and savory spice blend.

I enjoyed a leftover packet for lunch the next day over some pre-made bulgur and it may have been even better than the night before since the flavors had more time to mesh.


Funk requested mushrooms to be added the next time I make these. What veggies would you add?


  1. Posted May 18, 2011 at 8:08 am | Permalink

    Ooh I love that mango chutney from TJs!

  2. Posted May 18, 2011 at 9:01 am | Permalink

    I’ll have to try this for a night I’m by myself. Karl hates savory and sweet mixed together! Cauliflower would be good in here too!

  3. Posted May 18, 2011 at 4:02 pm | Permalink

    Wow, looks delicious!!

  4. Posted May 18, 2011 at 5:50 pm | Permalink

    haaaa… that is my kind of Hot Pocket! 🙂 mushrooms sound great, I would add broccoli too!

  5. Janel
    Posted May 19, 2011 at 7:40 am | Permalink

    Mmm good call on broccoli. Cauliflower would be good too…

  6. Posted May 18, 2011 at 6:03 pm | Permalink

    This looks delicious! Not your traditional hot pocket…so much better! 🙂
    I love that the recipe called for raisins. I love when fruit is included in more savory dishes. I am going to have to make this!

  7. Posted May 18, 2011 at 11:46 pm | Permalink

    Looks de-lish!
    To make this even better line your aluminum foil with parchment paper. This will prevent aluminum form leaching into your beautiful nutritious meal.
    Happy Eating!

  8. Janel
    Posted May 19, 2011 at 7:40 am | Permalink

    Hi Liz, What a great idea! I didn’t even think of that – thank you! I’ve been thinking I really want to reduce my use of aluminum foil for that very reason.

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