Sweet Potato Casserole (Canned)

Meal Component Contribution:
1/2 cup red/orange vegetable
Number of Portions: 50 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Potatoes, Sweet, Cut Pieces, #10 can, #261	3 #10 can(s)
Margarine, Bulk, #119	1 cup(s)
Sugar, Brown, #405	2 cup(s), packed
Juice, Orange, #107	8 carton(s)
Nutmeg, Ground, #333	2 teaspoon(s)
Flavoring, Vanilla, Imitation, #380	2 tablespoon(s)
Cinnamon, Ground, #330	2 teaspoon(s)
Eggs, Whole, Liquid, Frozen, #115	3 cup(s)
Pan Release Spray, Vegetable Oil, #395	5 gram(s)

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 1/2 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 commodity products when available.

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

Folding egg whites into the sweet potato mixture

One portion of Sweet Potato Casserole