MEASURE (FOR 50 SERVINGS)
Potatoes, Sweet, Cut Pieces, #10 can, #2821
3 #10 cans
Margarine, Bulk, #1319
Sugar, Brown, #2024
2 cups , packed
Juice, Orange, #1517
8 cartons , 4 fluid ounces each
Nutmeg, Ground, #2713
Flavoring, Vanilla, Imitation, #2010
Cinnamon, Ground, #2704
Eggs, Whole, Fresh, #1318
Pan Release Spray, Vegetable Oil, #2514
10 second spray
Drain the liquid from the sweet potatoes.
Place the sweet potatoes in a mixer bowl and mix them until they are smooth.
Melt the margarine. then add the sweet potato liquid, margarine, brown sugar, orange juice, nutmeg, vanilla flavor, cinnamon, and eggs.
Pour the sweet potato mixture into steamtable pan(s) sprayed with pan release spray.
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.
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.
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.
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.
Baked casserole in a sheettable pan
1 serving of Baked Sweet Potato
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