Quick Baked Sweet Potatoes - USDA Recipe for Schools

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

Description

Quick Baked Sweet Potatoes – Fresh sweet potato wedges coated with spices and baked.

 

*Fresh sweet potatoes, unpeeled
15 lb
3 gal 2 qt 1/4 cup
30 lb
7 gal 1/2 cup

1. Cut 1 gal 3 qt 1/8 cup (about 7 lb 8 oz) sweet potatoes in half, and then cut into quarter wedges. Recommended to cook in batches of 25.

Canola oil
1/2 cup
1 cup

2. Combine sweet potato wedges, oil, cinnamon, sugar, nutmeg, and allspice in a large bowl. Spread evenly.

Ground cinnamon
2 tsp
1 Tbsp 1 tsp
Granulated sugar
8 oz
1 cup
1 lb
2 cups
Ground nutmeg
1 Tbsp 1 tsp
2 Tbsp 2 tsp
Ground allspice
2 tsp
1 Tbsp 1 tsp

3. Place 1 gal 3 qt 1 cup (7 lb 12 oz) spiced sweet potato wedges on a sheet pan (18” x 26” x 1”). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

4. Bake: Conventional oven: 450 °F for 35 minutes. Convection oven: 425 °F for 25 minutes.

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

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

7. Serve 1 portion (approx. 3 potato wedges per serving).

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: One portion (approx. 3 potato wedges per serving) provides 1/2 cup red/orange vegetable. 
 
CACFP Crediting Information: One portion (approx. 3 potato wedges per serving) provides 1/2 cup vegetable.
 
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