* Exported from MasterCook *
Roasted Sweet Potato Dip
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups chopped peeled sweet potato -- (about 1 pound)
2 1/2 cups chopped onion
1 1/2 cups chopped carrot
1 tablespoon olive oil
1/4 cup tahini -- (sesame-seed paste)
1/4 teaspoon salt
1/8 teaspoon pepper
To serve: -- Breadsticks (optional)
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl. Place sweet potato mixture on
a jelly-roll pan; bake at 350° for 1 hour or until sweet potatoes are
tender.
Combine sweet potato mixture, tahini, salt, and pepper in a food
processor, and process until smooth. Serve with breadsticks, if desired.
Yield: 3 cups (serving size: 1 tablespoon)
CALORIES 24 (38% from fat); FAT 1g (sat 0.1g,mono 0.5g,poly 0.3g); IRON
0.2mg; CHOLESTEROL 0.0mg; CALCIUM 10mg; CARBOHYDRATE 3.4g; SODIUM 16mg;
PROTEIN 0.5g; FIBER 0.6g
Source:
"Cooking Light, NOVEMBER 1997"
S(Formatted by Chupa Babi):
"Nov 2012"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 24 Calories; 1g Fat (36.6% calories
from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat.
Nutr. Assoc. : 5215 0 0 0 0 0 0 0
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