RECIPE DETAILS
Item ID: 1982110
Serving Size: ½ Cup (4 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Misc.
Attributes: Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1982110
Serving Size: ½ Cup (4 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Misc.
Attributes: Vegetarian
Allergens: None
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Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Sweet potato: 61%
- Garbanzo beans, drained: 65%
Pre-Preparation
- Drain garbanzo beans.
- Wash sweet potatoes.
- Preheat oven to 375°F.
Preparation
- Roast sweet potatoes at 375°F for 40–50 minutes until soft. Cool completely under HACCP procedures.
- Scoop out the flesh of the potatoes.
- Add all ingredients to the bowl of a food processor and blend until smooth.
- Cover and hold under refrigeration below 40°F until service.
Serving
Serving = 1/2 Cup (4oz.)
Recipe Source
Vermont FEED cookbook “New School Cuisine”
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | â…ś cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0.75 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 198.99 kcal |
| Total Fat | 2.53 gm |
| Saturated Fat | 0.29* gm |
| Trans Fat | 0.00* gm |
| Sodium | 505.18 mg |
| Carbohydrates | 38.65 gm |
| Fiber | 7.35* gm |
| Sugars | 6.04* gm |
| Added Sugars | 0.00* gm |
