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Southwest Mashed Sweet Potatoes
1/2 cup of red/orange vegetable
Number of Portions: 35 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 35 SERVINGS) |
|---|---|
Sweet Potatoes, Frozen, Mashed | 10 pound(s) |
Sugar, Brown, #405 | 3/4 cup(s), packed |
Spice Blend MS, Southwest, No Salt, #562 | 1 1/2 tablespoon(s) |
Onion Powder, #326 | 1/2 teaspoon(s) |
Garlic Powder, #331 | 1/4 teaspoon(s) |
DIRECTIONS
1. | Thaw sweet potatoes in refrigerator overnight. |
2. | Place sweet potatoes in large mixing bowl and add other ingredients. |
3. | Spray 4 inch steamtable pan with vegetable spray and add sweet potato mixture. |
4. | Bake at 350 degrees F for 25 - 35 minutes or until top is lightly browned. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Portion with a #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. |
Production Notes
Use commodity products when available.