Source: MRS 2017
MRS: 1128 — Vegetables (1000s)

Sweet Potato Casserole (Canned)

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

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Potatoes, Sweet, Cut Pieces, #10 can, #2821
3  #10 can(s)
Margarine, Bulk, #1319
1  cup(s)
Sugar, Brown, #2024
2  cup(s) , packed
Juice, Orange, #1517
8  carton(s)
Nutmeg, Ground, #2713
2  teaspoon(s)
Flavoring, Vanilla, Imitation, #2010
2  tablespoon(s)
Cinnamon, Ground, #2704
2  teaspoon(s)
Eggs, Whole, Fresh, #1318
12  egg(s)
Pan Release Spray, Vegetable Oil, #2514
5  gram(s)
DIRECTIONS

1.

Drain sweet potatoes.
Save 2 cups of liquid for every 50 servings.
Mash sweet potatoes until smooth in mixer.

2.

Add sweet potato liquid, margarine, brown sugar, orange juice, nutmeg, vanilla flavor, cinnamon and eggs.
Mix well until combined.

3.

Pour into steamtable pan(s) sprayed with pan release spray.

4.

Bake in convection oven at 325 degrees F until set in the center or approximately 40 minutes. The top should be slightly browned.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

5.

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 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
265
Carbohydrates
50.89 g
Dietary Fiber
3.44 g
Protein
4.85 g
Sodium
155.95 mg
Total Fat
5.16 g
Sat. Fat
2.12 g
Trans Fat
0.00 g


Illustrated Presentation of Sweet Potato Casserole (Canned)
1.

Baked casserole in a sheettable pan

2.

1 serving of Baked Sweet Potato