Baked Sweet Potatoes and Apples - USDA Recipe for CACFP

Nutrition Information

Baked Sweet Potatoes and Apples

Baked Sweet Potatoes and Apples - USDA Recipe for CACFP

Makes: 25 or 50 Servings

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

 

QTY Ingredients:
25 Servings50 Servings
Ingredients Weight Measure Weight Measure
*Fresh sweet potatoes, diced 1/2" 2 lb 1 qt 3 1/2 cups 4 lb 3 qt 3 cups
Margarine, trans fat-free 4 oz 1/2 cup 8 oz 1 cup
Ginger, chopped 2 oz 1/4 cup 4 oz 1/2 cup
Brown sugar 12 oz 1 1/2 cups 1 lb 8 oz 3 cups
Ground cinnamon 2 tsp 1 Tbsp 1 tsp
Ground nutmeg 2 tsp 1 Tbsp 1 tsp
Salt 1 tsp 2 tsp
Vanilla extract 2 tsp 1 Tbsp 1 tsp
Frozen green apples, thawed, unsweetened 1 lb 13 oz 1 qt 1 2/3 cups 3 lb 10 oz 2 qt 3 1/3 cups
Water 1 cup 2 cups
Orange juice, concentrated, frozen, thawed 1 cup 2 cups
Dried Cranberries 5 oz 1 cup 10 oz 2 cups
Cornstarch 2 Tbsp 1/4 cup
Water 1/8 cup 1/4 cup

Directions

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 25 servings, use 1 pan. For 50 servings, use 2 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 140 °F or higher for at least 15 seconds.

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.

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

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

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

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 140 °F or higher.

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

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.

My Notes

Source: USDA Standardized Recipe Project

Nutrition Information