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Baked Sweet Potatoes & Apples

Recipe Courtesy of Harvest of the Month
Photo Courtesy of USDA: Baked Sweet Potatoes & Apples

Ingredients

  • Local fresh, sweet potatoes, diced half-inch - 4 lbs
  • Margarine - 8 ozs
  • Ginger, chopped - 1/2 cup
  • Brown sugar - 1 1/2 lb
  • Ground cinnamon - 1 1/3 Tbsp
  • Ground nutmeg - 1 1/3 Tbsp
  • Salt - 2 tsps
  • Vanilla extract - 1 1/3 Tbsp
  • Frozen green apples, thawed, unsweetened - 3.625 lbs
  • Water - 1 pt
  • Orange juice, concentrated, frozen, thawed - 1 pt
  • Dried cranberries - 10 ozs
  • Corn starch - 1/4 cup
  • Water - 1/4 cup

Preparation

  1. Preheat conventional oven to 375°F or convection oven to 350°F.
  2. Place 2 lb sweet potatoes in a 12” x 20” x 2½” in full steam table pan.  (For 50 servings, use 2 pans.)
  3. Bake in a conventional oven at 375°F for 20-25 minutes or a convection oven at 350°F for 15-20 minutes. Critical Control Point:  Heat to 135°F 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 corn starch mixture to thicken and adhere to the apples.
  8. After removing sweet potatoes from oven, pour 1 qt 2 cups (about 3 lb 2 oz) apple mixture from each pan.
  9. Portion with No. 12 scoop (1/3 cup).

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



50 servings makes 4 lbs

Serving Information

For Program
Serving Size
Serving Utensil
NSLP
1/3 cup
#12 scoop

Meal Pattern Contribution

Food Component
Red/Orange
1/8 C
Fruit
3/8 C