Baked Sweet Potato with Margarine

Meal Component Contribution:
1/2 cup red/orange vegetable
Number of Portions: 100 Size of Portion: 1 sweet potato
Recipe HACCP Process: #2 - Same day service

Vegetables (Red/Orange)

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Sweet Potato, Raw	100 large, (5" long)
Margarine, PC, #120	100 PC pack(s)

DIRECTIONS

Wash potatoes thoroughly. Scrub with vegetable brush.

To bake potatoes:

To steam:

Place in perforated baking pans and steam approximately 1 hour and 15 minutes or until done.

To bake:

Place on baking sheet pan and cover tightly with aluminum foil or lid and bake at 400 degrees F for 1 hour and 30 minutes.

CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

Serve immediately or cover and place in warmer until ready for service.
Portion 1 sweet potato and 1 margarine PC per serving. Each portion provides 1/2 cup 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.

Production Notes

Use commodity products when available.

Nutrients Per Serving

Calories

132

Carbohydrates

26.16 g

Dietary Fiber

3.90 g

Protein

2.04 g

Sodium

101.50 mg

Total Fat

2.07 g

Sat. Fat

0.02 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Baked Sweet Potato (Fresh) with Margarine

1.	One serving of baked sweet potato with margarine

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Baked Sweet Potato with Margarine

DIRECTIONS

Production Notes

Nutrients Per Serving

Illustrated Steps for Preparation of Baked Sweet Potato (Fresh) with Margarine