Baked Sweet Potatoes with Apples USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Baked sweet potatoes and apples become a year-round favorite when you spice them up with dried cranberries, ginger, and nutmeg!
CACFP Adult Portion Crediting Information
1 cup (8 oz spoodle) provides ⅝ cup vegetable (⅝ cup red/orange vegetable), and ⅜ cup fruit.
2.50 from 6 votes

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  • Preheat oven:
    Conventional oven: 375 °F.
    Convection oven: 350 °F.
  • Place 1 gal 2½ qt (about 6 lb 8 oz) sweet potatoes in steam table pan (12” x 20” x 2½”).
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Cover tightly and bake until tender:
    Conventional oven: 375 °F for 20-25 minutes.
    Convection oven: 350 °F for 15-20 minutes.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • 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.
  • Add apples. Simmer uncovered over medium-high heat for 3-5 minutes. Stir well until apples are coated with sugar mixture.
  • Add water and orange juice concentrate. Bring to a boil.
  • Add cranberries, corn starch, and water. Stir well. Bring to a boil. Allow cornstarch mixture to thicken and adhere to apples.
  • Remove sweet potatoes from oven. Pour apple mixture, 2¼ qt (about 5 lb) over sweet potatoes. Stir gently.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Serve 1 cup (portion with 8 oz spoodle).


Nutrition Facts
Baked Sweet Potatoes with Apples USDA Recipe for Adults in CACFP
Amount Per Serving 1 cup (8 oz spoodle)
Calories 227 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 139mg6%
Potassium 489mg14%
Total Carbohydrate 51g17%
Dietary Fiber 4g17%
Total Sugars 31g34%
Protein 2g4%
Vitamin C 30mg36%
Vitamin D 19IU127%
Calcium 106mg11%
Iron 1mg6%
Vitamin A 691mcg
*Marketing Guide
25 Servings:
Sweet Potatoes: 8 lb 2 oz
50 Servings:
Sweet Potatoes: 16 lb 4 oz


*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.
Yield / Volume
25 Servings:
About 10 lbs
About 1 gal 1½ qt/1 steam table pan
(12” x 20” x 2½”)
50 Servings:
About 20 lbs
About 2 gal 3 qt/steam table pans
(12” x 20” x 2½”)