Quick Baked Sweet Potatoes - USDA Recipe for Schools

Nutrition Information

Quick Baked Sweet Potatoes

Quick Baked Sweet Potatoes - USDA Recipe for Schools

Makes: 50 or 100 Servings

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

 

QTY Ingredients:
50 Servings100 Servings
Ingredients Weight Measure Weight Measure
*Fresh sweet potatoes, unpeeled 15 lb 3 gal 2 qt 1/4 cup 30 lb 7 gal 1/2 cup
Canola oil 1/2 cup 1 cup
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

Directions

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.

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

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).

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.
 

My Notes

Source: USDA Standardized Recipe Project

Nutrition Information