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Baked Sweet Potatoes with Apples
1/4 cup red/orange vegetable, 1/4 cup fruit
Number of Portions: 50 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service
- Vegetables (Red/Orange)
- Fruits
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Potatoes, Sweet, Cut Pieces, #10 can, #261 | 1 #10 can(s) + 6 1/2 cup(s) |
Pan Release Spray, Vegetable Oil, #395 | 5 gram(s) |
Apples, Canned, Water Pack, Sliced, #231 | 1 #10 can(s) |
Sugar, Brown, #405 | 11 ounce(s), packed |
Cinnamon, Ground, #330 | 2 teaspoon(s) |
Nutmeg, Ground, #333 | 2 teaspoon(s) |
Margarine, Bulk, #119 | 5 1/4 ounce(s) |
Water, Municipal, Mississippi | 1 1/2 cup(s) |
DIRECTIONS
1. | Place 1 quart and 3 1/2 cups of drained sweet potatoes in each full-size steamtable pan (12" x 20" x 2 1/2"), that has been sprayed with pan release spray. For 50 servings, use 2 steamtable pans. |
2. | Add 1/2 #10 can of apples to sweet potatoes in each pan. |
3. | Combine brown sugar, cinnamon, and nutmeg. |
4. | To bake: Conventional Oven: 350 degrees F for 25 - 30 minutes. CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Portion with a #8 scoop or a preforated 4 ounce spoodle for each 1/2 cup per serving. Each portion provides 1/4 cup red/orange vegetable and 1/4 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 or lower. |
Production Notes
Use commodity products when available.