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
Apples, Canned, Water Pack, Sliced, #10 Can, #2401
1 #10 can(s)
Sugar, Brown, #2024
11 ounce(s) , packed
Cinnamon, Ground, #2704
Nutmeg, Ground, #2713
Margarine, Bulk, #1319
5 1/4 ounce(s)
Water, Municipal, Mississippi
1 1/2 cup(s)
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.
Add ½ #10 can of apples to sweet potatoes in each pan.
Combine brown sugar, cinnamon, and nutmeg.
Conventional Oven: 350 degrees F for 25 to 30 minutes.
CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
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.
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.
Sweet potato and apple mixture sprinkled with brown sugar, cinnamon, and nutmeg
Baked steamtable pan of Baked Sweet Potatoes with Apples
1 serving of Baked Sweet Potatoes with Apples
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.