RECIPE DETAILS
Item ID: 1982110
Serving Description: 0.5 Cup (4 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Misc.
Attributes: Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1982110
Serving Description: 0.5 Cup (4 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Misc.
Attributes: Vegetarian
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Sweet potato: 61%
-
Garbanzo beans, drained: 65%
Pre-Preparation
-
Drain garbanzo beans.
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Wash sweet potatoes.
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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.
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Add all ingredients to the bowl of a food processor and blend until smooth.
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Cover and hold under refrigeration below 40°F until service.
Serving
Serving = 1/2 Cup (4oz.)
Recipe Source
Vermont FEED cookbook “New School Cuisine”
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0.375 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 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 |
