Source: MRS 2021
MRS: 5920.1 — Vegetables (5500s)

Sweet Potato Cubes (Frozen)

Meal Component Contribution:
½ cup red/orange vegetable
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Vegetables (Red/Orange)
  •  Vegetables (Red/Orange)

Crispy Sweet Potato Cubes, Frozen, USDA
19  pounds + 8  ounces
Margarine, Bulk, #1319
8  ounces
Salt, Table, #2219
1  tablespoon
Pepper, Black, Ground, #2718
1  tablespoon
Pan Release Spray, Vegetable Oil, #2514
20  second spray


Thaw the sweet potato chunks in the refrigerator. Drain them thoroughly before preparing the recipe.


Melt the margarine. Add the salt and pepper to the melted margarine.


Mix the sweet potatoes with the margarine mixture until they are well coated.


Place the potatoes in a single layer on a sheet pan lined with pan liner or sprayed with pan release spray.

Do not pan more than you can serve quickly. This product may become soggy. Batch cook them to maintain their quality.


Bake the potatoes according to oven and package or case directions.

CCP: Heat to 135 degrees F for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations.


Serve the sweet potatoes immediately, or cover them 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


Portion with #8 scoop or 4 ounce spoodle 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 or lower.

Production Notes

Use USDA Foods or Department of Defense (DOD) 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
21.39 g
Dietary Fiber
1.03 g
1.02 g
96.00 mg
Total Fat
1.78 g
Sat. Fat
0.73 g
Trans Fat
0.00 g