Orange Glazed Sweet Potatoes - USDA Recipe for Schools

Orange Glazed Sweet Potatoes - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 Servings

Description

Orange Glazed Sweet Potatoes – Fresh sweet potatoes coated with a glaze that includes orange juice concentrate, ginger, cranberries, cinnamon and nutmeg.

 

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

1. In a large stock pot, add margarine, ginger, orange juice concentrate, brown sugar, cinnamon, nutmeg, salt, vanilla, and water. Bring to a boil for 2-3 minutes. Remove from heat and set aside for step 2.

Ginger, chopped
4 oz
1/2 cup
8 oz
1 cup
Orange juice, concentrated, frozen, thawed
2 cups
1 qt
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
Water
2 cups
1 qt
*Fresh sweet potatoes, diced 1/2"
7 lb
1 gal 2 qt 2 1/4 cups
14 lb
3 gal 1 qt 1/2 cup

2. Combine 1 cup (about 9 2/3 oz) ginger mixture and sweet potatoes in a large bowl. Spread evenly. Recommended to cook in batches of 25. Set remaining ginger mixture aside for step 6.

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

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

5. Critical Control Point: Heat to 135 °F or higher.

6. While sweet potatoes are baking, pour remaining ginger mixture into a large stock pot. Heat uncovered over medium-high heat. Bring to a boil.

Cornstarch
2 Tbsp
1/4 cup

7. Add cornstarch and water. Simmer for 1 minute or until mixture thickens. Stir well.

Water
2 Tbsp
1/4 cup
Dried Cranberries
10 oz
2 cups
1 lb 4 oz
1 qt

8. Add cranberries. Simmer uncovered for 1 minute. Stir well. Set aside for step 9.

9. After removing sweet potatoes from oven, pour 2 cups (about 1 lb 2 oz) glaze over each pan.

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

11. 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 3/8 cup red/orange vegetable and 1/8 cup fruit.

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

 

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