These tasty sweet potato and jerk chicken “pockets” are spiced up with jerk seasoning, a Caribbean spice blend that typically contains allspice, thyme and hot pepper. The spice combo and heat level vary widely among brands. Experiment and find the one you prefer. Look for jerk seasoning in the spice section of most supermarkets. Source: EatingWell Magazine, September/October 2012

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

  • Prick sweet potato in several places with a fork. Wrap it in wax paper or parchment paper and microwave on High until tender, 8 to 10 minutes. Cut in half. When it is just cool enough to handle, peel and dice.

  • Meanwhile, shape the dough on a lightly floured surface into a log about 10 inches long. Divide into 5 equal pieces. Roll each piece into a 5-inch square with a rolling pin or press into a square with your hands.

  • Whisk mayonnaise, jalapeno, water and jerk seasoning in a medium bowl. Stir in chicken, scallions, raisins and the sweet potato.

  • Spread about 1/2 cup of the chicken mixture on half of each dough square, leaving a 1/2-inch border. Fold the dough over the filling and pat it to create a rectangle, then use a fork to crimp the edges closed. Transfer the chicken pockets to the prepared baking sheet and brush the tops with oil.

  • Bake the pockets until golden brown, 15 to 20 minutes.


Make Ahead Tip: Cover and refrigerate the filling (Steps 2 & 4) for up to 1 day. Let stand at room temperature while you roll out the dough.

Tip: If you don't have leftover chicken, you can quickly cook chicken by poaching it. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to a simmer and cook until no longer pink in the middle, 10 to 20 minutes, depending on size. (1 pound raw boneless, skinless chicken breasts = about 2 1/2 cups chopped or shredded cooked chicken.)

Nutrition Facts

358 calories; total fat 10.6g 16% DV; saturated fat 1.1g; cholesterol 42mg 14% DV; sodium 547mg 22% DV; potassium 302mg 8% DV; carbohydrates 48.8g 16% DV; fiber 2.8g 11% DV; sugar 8g; protein 21.3g 43% DV; exchange other carbs 4; vitamin a iu 4497IU; vitamin c 9mg; folate 8mcg; calcium 25mg; iron 1mg; magnesium 23mg; thiaminmg; added sugar 2g.

Reviews (2)

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Rating: 4 stars
Ditto previous reviewer needs tweaking. I used pillsbury pizza dough it was ok. Also can't stand sweet potatoes so used a russet and it was fine. Also made my own jerk seasoning and it was nice and hot. Read More
Rating: 4 stars
Tasty dinner for 2 and leftovers for lunch I used Pillsbury Artisan Pizza dough replaced the raisins with diced pineapple and substituted fat-free sour cream for the mayo. Husband approved saying was a more interesting form of chicken pot pie. I made my own jerk powder as store-bought is often salty. We like heat so also added cayenne. Pros: Healthy easy and fun. Read More