Directions:
- Peel sweet potatoes and parsnips; cut into chunks.
- Place in large saucepan and just cover with water.
- Bring to a boil over high heat; reduce heat to medium and continue cooking until just soft, not mushy! (about 10 minutes).
- Drain; place in food processor and puree.
- Put puree back into saucepan; mix in the cumin and tahini (or oil) .
- Reheat over medium-low heat, stirring occasionally, for 10 minutes.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.14 Kcal (260 kJ) | ||
| Calories from fat | 4.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.52g | 1% | |
|---|---|---|---|
| Sodium | 36.63mg | 2% | |
| Potassium | 229.13mg | 5% | |
| Total Carbs | 13.34g | 4% | |
| Sugars | 2.61g | 10% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 1.5g | 3% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 0.9mg | 5% | |
| Calcium | 23.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 93.9 Kcal (393 kJ) | ||
| Calories from fat | 7.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.78g | 1% | |
|---|---|---|---|
| Sodium | 55.35mg | 2% | |
| Potassium | 346.21mg | 5% | |
| Total Carbs | 20.15g | 4% | |
| Sugars | 3.94g | 10% | |
| Dietary Fiber | 3.07g | 8% | |
| Protein | 2.27g | 3% | |
| Vitamin C | 2.1mg | 2% | |
| Vitamin A | 1mg | 22% | |
| Iron | 1.4mg | 5% | |
| Calcium | 36.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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