Stuffed Foods: Sweet Potato Veggie Cake
Item Number: SFHDVSP
Servings Per Unit: 200
Weight/Size: 0.75 oz
Rainbow chard, caramelized onions, cranberries, blended with curried chick peas and slow cooked red and white quinoa, whole grain rice and beans.
Bake on sheet pan in a convection oven at 350°F for about 6 minutes. Place them on a flat top grill or sauté pan with a little PAM Spray or butter. Cook at medium heat for about 2 minutes on both sidesuntil the internal temperature reaches 165°F.
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