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Sweet Potato Casserole (Canned)
½ cup red/orange vegetable
Number of Portions: 50 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Potatoes, Sweet, Cut Pieces, #10 can, #2821 | 3 #10 cans |
Margarine, Bulk, #1319 | 8 ounces |
Sugar, Brown, #2024 | 2 cups , packed |
Juice, Orange, Frozen, 4-ounce carton, #1517 | 8 cartons , 4 fluid ounces each |
Nutmeg, Ground, #2713 | 2 teaspoons |
Flavoring, Vanilla, Imitation, #2010 | 2 tablespoons |
Cinnamon, Ground, #2704 | 2 teaspoons |
Eggs, Whole, Fresh, #1318 | 12 eggs |
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
DIRECTIONS
1. | Drain the liquid from the sweet potatoes. |
2. | Place the sweet potatoes in a mixer bowl and mix them until they are smooth. |
3. | Melt the margarine. |
4. | Add the sweet potato liquid, margarine, brown sugar, orange juice, nutmeg, vanilla flavor, cinnamon, and eggs. |
5. | Pour the reserved sweet potato mixture into steamtable pan(s) sprayed with pan release spray. |
6. | To bake:
At the completion of the cooking process, the center of the casserole should be set and the top should be slightly browned. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
7. | Serve the casserole immediately, or cover it and place in a warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
8. | Portion with 4 ounce spoodle or #8 scoop per serving. Each portion provides ½ cup of red/orange vegetable. 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 2 hours to 70 degrees F or lower and from 70 to 41 F or lower within and additional 4 hours. |
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
Illustrated Presentation of Sweet Potato Casserole (Canned)
| 1. | _300_200_int_c1.jpg) Baked casserole in a sheettable pan | 2. | _300_200_int_c1.jpg) 1 serving of Baked Sweet Potato |