MEASURE (FOR 50 SERVINGS)
Potatoes, Sweet, Cut Pieces, #10 can, #2821
3 #10 can(s)
Margarine, Bulk, #1319
Sugar, Brown, #2024
2 cup(s) , packed
Juice, Orange, #1517
Nutmeg, Ground, #2713
Flavoring, Vanilla, Imitation, #2010
Cinnamon, Ground, #2704
Eggs, Whole, Fresh, #1318
Pan Release Spray, Vegetable Oil, #2514
Drain sweet potatoes.
Add sweet potato liquid, margarine, brown sugar, orange juice, nutmeg, vanilla flavor, cinnamon and eggs.
Pour into steamtable pan(s) sprayed with pan release spray.
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.
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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