Source: MRS 2015
MRS: 1050 — Vegetables (1000s)

Baked Sweet Potatoes with Apples

Meal Component Contribution:
¼ cup red/orange vegetable, ¼ cup fruit
Number of Portions: 50  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Vegetables (Red/Orange) Fruits
  •  Vegetables (Red/Orange)
  •  Fruits

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Potatoes, Sweet, Cut Pieces, #10 can, #2821
1 #10 can(s) + 6 1/2 cup(s)
Pan Release Spray, Vegetable Oil, #2514
5 gram(s)
Apples, Canned, Water Pack, Sliced, #10 Can, #2401
1 #10 can(s)
Sugar, Brown, #2024
11 ounce(s), packed
Cinnamon, Ground, #2704
2 teaspoon(s)
Nutmeg, Ground, #2713
2 teaspoon(s)
Margarine, Bulk, #1319
5 1/4 ounce(s)
Water, Municipal, Mississippi
1 1/2 cup(s)
DIRECTIONS

1.

Place 1 quart and 3 ½ cups of drained sweet potatoes in each full-size steamtable pan (12" x 20" x 2½"), that has been sprayed with pan release spray. For 50 servings, use 2 steamtable pans.

2.

Add ½ #10 can of apples to sweet potatoes in each pan.

3.

Combine brown sugar, cinnamon, and nutmeg.
Sprinkle ¾ cup sugar mixture over apple/sweet potato mixture in each pan.
Dot each pan with 1/3 cup margarine.
Add ¾ cup water to each pan.

4.

To bake:

Conventional Oven: 350 degrees F for 25 to 30 minutes.
Convection Oven:    300 degrees F for 15 to 20 minutes.

CCP:  Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.

5.

Portion with a #8 scoop or a preforated 4 ounce spoodle for each ½ cup per serving. Each portion provides ¼ cup red/orange vegetable and ¼ cup fruit.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use USDA Foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.

Nutrients Per Serving
Calories
142
Carbohydrates
28.95 g
Dietary Fiber
2.07 g
Protein
1.68 g
Sodium
78.26 mg
Total Fat
2.55 g
Sat. Fat
1.12 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Baked Sweet Potatoes with Apples (Canned)
1.

Sweet potato and apple mixture sprinkled with brown sugar, cinnamon, and nutmeg

2.

Baked steamtable pan of Baked Sweet Potatoes with Apples

3.

1 serving of Baked Sweet Potatoes with Apples