Baked Sweet Potatoes and Apples - USDA Recipe for Schools

Baked Sweet Potatoes and Apples - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 Servings

Description

Baked Sweet Potatoes and Apples – Fresh sweet potatoes and fresh apples combined with a brown sugar glaze and dried cranberries.

 

*Fresh sweet potatoes, diced 1/2"
4 lb
3 qt 3 cups
8 lb
1 gal 3 qt 2 cups

1. Place 1 qt 3 1/2 cups (about 2 lb) sweet potatoes on a steam table pan (12" x 20" x 2 1/2"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

2. Bake: Conventional oven: 375 °F for 20-25 minutes. Convection oven: 350 °F for 15-20 minutes.

3. Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.

Margarine, trans fat-free
8 oz
1 cup
1 lb
2 cups

4. While sweet potatoes are baking, add margarine, ginger, brown sugar, cinnamon, nutmeg, salt, and vanilla to a large stock pot. Simmer uncovered over medium-high heat for 1-2 minutes.

Ginger, chopped
4 oz
1/2 cup
8 oz
1 cup
Brown sugar
1 lb 8 oz
3 cups
3 lb
1 qt 2 cups
Ground cinnamon
1 Tbsp 1 tsp
2 Tbsp 2 tsp
Ground nutmeg
1 Tbsp 1 tsp
2 Tbsp 2 tsp
Salt
2 tsp
1 Tbsp 1 tsp
Vanilla extract
1 Tbsp 1 tsp
2 Tbsp 2 tsp
Frozen green apples, thawed, unsweetened
3 lb 10 oz
2 qt 3 1/3 cups
7 lb 4 oz
1 gal 1 qt 2 2/3 cups

5. Add apples. Simmer uncovered over medium-high heat for 3-5 minutes. Stir well until apples are coated with sugar mixture.

Water
2 cups
1 qt

6. Add water and orange juice concentrate. Bring to a boil.

Orange juice, concentrated, frozen, thawed
2 cups
1 qt
Dried Cranberries
10 oz
2 cups
1 lb 4 oz
1 qt

7. Add cranberries, corn starch, and water. Stir well. Bring to a boil. Allow cornstarch mixture to thicken and adhere to apples.

Cornstarch
1/4 cup
2 1/3 oz
1/2 cup
Water
1/4 cup
1/2 cup

8. After removing sweet potatoes from oven, pour 1 qt 2 cups (about 3 lb 2 oz) apple mixture over each pan.

9. Critical Control Point: Hold for hot service at 135 °F or higher.

10. Portion with No. 12 scoop (1/3 cup).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service

Serving

NSLP/SBP Crediting Information: 1/3 cup (No. 12 scoop) provides 1/8 cup red/orange vegetable and 3/8 cup fruit.

CACFP Crediting Information: 1/3 cup (No. 12 scoop) provides 1/8 cup vegetable and 3/8 cup fruit.

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