Sweet Potato Spread

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* Exported from MasterCook *

 

Sweet Potato Spread

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 tablespoon oil

4 medium sweet potatoes

seasonings, to taste

2 medium onions

2 tablespoons blonde miso

 

yields 4 to 5 cups. Preheat oven to 400F. Lightly oil a baking sheet and place

sweet potatoes and onions on sheet. Bake until vegetables are soft, about 45

minutes. Remove from oven and cool.

 

When cool enough to handle, peel both vegetables. Transfer vegetables tp food

processor. Add miso and puree, using the S shaped blade, until smooth. Season

to taste with garlic powder and favorite seasonings.

 

Variation: Try using butternut squash and/or carrots instead of sweet potatoes.

Another option would be to all 1/2-pound of tofu to the processor.

 

Source:

" Incredibly Delicious - The Vegan Paradigm Cookbook "

Copyright:

" 2000 by Gentle World, Inc. "

Yield:

" 4 cups "

 

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Per Serving (excluding unknown items): 750 Calories; 16g Fat (18.3% calories

from fat); 11g Protein; 145g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol;

74mg Sodium. Exchanges: 8 1/2 Grain(Starch); 3 1/2 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0