RECIPE DETAILS
Item ID: FS054
Serving Description: 1/2 Cup (4oz.)
Food Category: Vegetarian
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: FS054
Serving Description: 1/2 Cup (4oz.)
Food Category: Vegetarian
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Vermont FEED cookbook “New School Cuisine”
Sweet potato yields 61%
Drained garbanzo beans yield 65%
1. Drain garbanzo beans.
2. Preheat oven to 375 degrees F.
Preparation
1. Roast sweet potatoes in 375 degree oven for 40-50 minutes until soft.
2. Scoop out the flesh of the potatoes.
3. Add all ingredients to bowl of food processor and blend until smooth.
Note: Alternatively, place all ingredients in a large lexan and puree with a burr mixer until smooth.
4. Cover and chill until service.
Serving
Serving = 1/2 Cup (4oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.375 | Meat/Meat Alternative: 0.75 | Calories: 143.02 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 1.35% | |
| Red Orange: 0.375 | Grains: 0 | Sodium: 456.26 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
