(12 servings)
- 5lb. sweet potatoes or yams
- ¼ cup roasted garlic
- salt and black pepper to taste
Wash the sweet potatoes well and roast whole on a cookie sheet or in a baking pan in a 350F oven until completely softened, approximately 40- 50 minutes depending on size. Once cool enough to handle peel the skin and place the pulp in a food processor or large mixing bowl. Whip in the remaining ingredients and serve piping hot. If squash is too dry, whip in a little nonfat milk heated with garlic.
Per Serving: Calories: 152 Protein: 3gm Fat: 0gm Carbohydrates: 36gm Sodium: 48mg
- Apple Cucumber Salad
- Couscous Salad
- Cucumber Raita
- Ginger Carrot Salad
- Marinated Vegetable Salad
- Melon Salad
- Minted Lentil Salad
- Orange and Jicama Salad on Spinach
- Orzo Salad with Cumin and Corn
- Potato Salad with Indian Yogurt
- Roasted Vegetable Salad
- Sesame Rice Salad with Asparagus
- Spiced Beet Salad
- Spiced Cucumber Wedges
- Black Bean Soup
- Chicken Stock
- Chicken Tomatillo Soup
- Chilled Minted Pea Soup
- Corn Chowder
- Curried Cream of Red Pepper Soup
- Curried Lentil Soup
- Curried Pumpkin Mushroom Soup
- Fish Fumet
- Ginger Sweet Potato Soup
- Grape Harvester’s Soup
- Indian Spiced Tomato Soup
- Minestrone Soup
- Tofu Miso Soup
- Vegetable Dill Soup
- Vegetable Stock
- Vegetarian 3 Bean Chili
- Vegetarian Borscht
- Asian Chicken Stew
- Beef Enchilada Casserole
- Chicken Fajitas Filling
- Curried Chicken Breasts
- Grilled Pollock with Tomato Vinaigrette
- Grilled Shark Brochettes
- Lemon Tarragon Chicken
- Moffitt Cafe Lasagna
- Orange Glazed Chicken
- Poached Snapper Duglere
- Scallops en Papillotte
- Sesame Chicken with Apricot Orange Glaze
- Sesame Ginger Sea Bass
- Tuna Noodle Casserole
- Turkey Tettrazini
- African Vegetable Stew
- Baked Beans
- Braised Kale
- Braised Kale with Red Pepper and Garlic
- Eggplant Sandwiches
- Ginger Bok Choy
- Grilled Tofu Sandwich
- Marinated Baked Tofu
- Masur Dal
- Mediterranean Frittata
- Mushroom Ragout
- Roasted Red Potatoes with Garlic and Rosemary
- Roasted Sweet Potato Puree
- Spiced Garbanzo Beans
- Squash and Lentil Stew with Apricots
- Tofu Brochettes
- Zuni Stew
- Apricot Orange Glaze
- BBQ Sauce
- Chris’ Christmas Vinegar 1996
- Cranberry Chutney
- Curry Spices
- Dill Vinegar
- Fresh Tomato Salsa
- Herb Vinegar
- Honey Mustard
- Italian Vinaigrette
- Lemongrass Vinegar
- Mint Dressing
- Orange Basil Dressing
- Pistou Sauce
- Red Pepper Relish
- Roasted Garlic Paste
- Roasted Onions
- Roasted Red Pepper Sauce
- Sesame Ginger Dressing
- Soy Dipping Sauce
- Tangy Apple Dressing
- Teriyaki Marinade