Sweet Plantains USDA Recipe for Schools
Sweet Plantains are fresh plantains baked with a ginger glaze.NSLP/SBP CREDITING INFORMATION3 plantains provide ³⁄8 cup starchy vegetable.
Ingredients
50 Servings
Weight
- 12 lb Plantains, frozen, thawed, sliced
- 4 oz Margarine, trans-fat free
- 1 cup Brown sugar
- - - Water
- 2 oz Fresh ginger, minced
- - - OR
- - - Ground ginger
Measurements
- 1 gal 2 qt Plantains, frozen, thawed, sliced
- ½ cup Margarine, trans-fat free
- 8 oz Brown sugar
- 2 cups Water
- ¼ cup 3 Tbsp Fresh ginger, minced
- - - OR
- 3 Tbsp Ground ginger
100 Servings
Weight
- 24 lb Plantains, frozen, thawed, sliced
- 8 oz Margarine, trans-fat free
- 1 lb Brown sugar
- - - Water
- 4 oz Fresh ginger, minced
- - - OR
- - - Ground ginger
Measure
- 3 gal Plantains, frozen, thawed, sliced
- 1 cup Margarine, trans-fat free
- 1 lb Brown sugar
- 1 qt Water
- ½ cup Fresh ginger, minced
- - - OR
- ¼ cup 2 Tbsp Ground ginger
Quantity
50 Servings
Weight
- 12 lb Plantains, frozen, thawed, sliced
- 4 oz Margarine, trans-fat free
- 1 cup Brown sugar
- - - Water
- 2 oz Fresh ginger, minced
- - - OR
- - - Ground ginger
Measurements
- 1 gal 2 qt Plantains, frozen, thawed, sliced
- ½ cup Margarine, trans-fat free
- 8 oz Brown sugar
- 2 cups Water
- ¼ cup 3 Tbsp Fresh ginger, minced
- - - OR
- 3 Tbsp Ground ginger
100 Servings
Weight
- 24 lb Plantains, frozen, thawed, sliced
- 8 oz Margarine, trans-fat free
- 1 lb Brown sugar
- - - Water
- 4 oz Fresh ginger, minced
- - - OR
- - - Ground ginger
Measure
- 3 gal Plantains, frozen, thawed, sliced
- 1 cup Margarine, trans-fat free
- 1 lb Brown sugar
- 1 qt Water
- ½ cup Fresh ginger, minced
- - - OR
- ¼ cup 2 Tbsp Ground ginger
Ingredients
50 Servings
Weight
- 12 lb Plantains, frozen, thawed, sliced
- 4 oz Margarine, trans-fat free
- 1 cup Brown sugar
- - - Water
- 2 oz Fresh ginger, minced
- - - OR
- - - Ground ginger
Measurements
- 1 gal 2 qt Plantains, frozen, thawed, sliced
- ½ cup Margarine, trans-fat free
- 8 oz Brown sugar
- 2 cups Water
- ¼ cup 3 Tbsp Fresh ginger, minced
- - - OR
- 3 Tbsp Ground ginger
100 Servings
Weight
- 24 lb Plantains, frozen, thawed, sliced
- 8 oz Margarine, trans-fat free
- 1 lb Brown sugar
- - - Water
- 4 oz Fresh ginger, minced
- - - OR
- - - Ground ginger
Measure
- 3 gal Plantains, frozen, thawed, sliced
- 1 cup Margarine, trans-fat free
- 1 lb Brown sugar
- 1 qt Water
- ½ cup Fresh ginger, minced
- - - OR
- ¼ cup 2 Tbsp Ground ginger
Quantity
50 Servings
Weight
- 12 lb Plantains, frozen, thawed, sliced
- 4 oz Margarine, trans-fat free
- 1 cup Brown sugar
- - - Water
- 2 oz Fresh ginger, minced
- - - OR
- - - Ground ginger
Measurements
- 1 gal 2 qt Plantains, frozen, thawed, sliced
- ½ cup Margarine, trans-fat free
- 8 oz Brown sugar
- 2 cups Water
- ¼ cup 3 Tbsp Fresh ginger, minced
- - - OR
- 3 Tbsp Ground ginger
100 Servings
Weight
- 24 lb Plantains, frozen, thawed, sliced
- 8 oz Margarine, trans-fat free
- 1 lb Brown sugar
- - - Water
- 4 oz Fresh ginger, minced
- - - OR
- - - Ground ginger
Measure
- 3 gal Plantains, frozen, thawed, sliced
- 1 cup Margarine, trans-fat free
- 1 lb Brown sugar
- 1 qt Water
- ½ cup Fresh ginger, minced
- - - OR
- ¼ cup 2 Tbsp Ground ginger
*See Marketing Guide
Ingredients
50 Servings
Weight
- 12 lb Plantains, frozen, thawed, sliced
- 4 oz Margarine, trans-fat free
- 1 cup Brown sugar
- - - Water
- 2 oz Fresh ginger, minced
- - - OR
- - - Ground ginger
Measurements
- 1 gal 2 qt Plantains, frozen, thawed, sliced
- ½ cup Margarine, trans-fat free
- 8 oz Brown sugar
- 2 cups Water
- ¼ cup 3 Tbsp Fresh ginger, minced
- - - OR
- 3 Tbsp Ground ginger
100 Servings
Weight
- 24 lb Plantains, frozen, thawed, sliced
- 8 oz Margarine, trans-fat free
- 1 lb Brown sugar
- - - Water
- 4 oz Fresh ginger, minced
- - - OR
- - - Ground ginger
Measure
- 3 gal Plantains, frozen, thawed, sliced
- 1 cup Margarine, trans-fat free
- 1 lb Brown sugar
- 1 qt Water
- ½ cup Fresh ginger, minced
- - - OR
- ¼ cup 2 Tbsp Ground ginger
Quantity
50 Servings
Weight
- 12 lb Plantains, frozen, thawed, sliced
- 4 oz Margarine, trans-fat free
- 1 cup Brown sugar
- - - Water
- 2 oz Fresh ginger, minced
- - - OR
- - - Ground ginger
Measurements
- 1 gal 2 qt Plantains, frozen, thawed, sliced
- ½ cup Margarine, trans-fat free
- 8 oz Brown sugar
- 2 cups Water
- ¼ cup 3 Tbsp Fresh ginger, minced
- - - OR
- 3 Tbsp Ground ginger
100 Servings
Weight
- 24 lb Plantains, frozen, thawed, sliced
- 8 oz Margarine, trans-fat free
- 1 lb Brown sugar
- - - Water
- 4 oz Fresh ginger, minced
- - - OR
- - - Ground ginger
Measure
- 3 gal Plantains, frozen, thawed, sliced
- 1 cup Margarine, trans-fat free
- 1 lb Brown sugar
- 1 qt Water
- ½ cup Fresh ginger, minced
- - - OR
- ¼ cup 2 Tbsp Ground ginger
*See Marketing Guide
Ingredients
50 Servings
Weight
- 12 lb Plantains, frozen, thawed, sliced
- 4 oz Margarine, trans-fat free
- 1 cup Brown sugar
- - - Water
- 2 oz Fresh ginger, minced
- - - OR
- - - Ground ginger
Measurements
- 1 gal 2 qt Plantains, frozen, thawed, sliced
- ½ cup Margarine, trans-fat free
- 8 oz Brown sugar
- 2 cups Water
- ¼ cup 3 Tbsp Fresh ginger, minced
- - - OR
- 3 Tbsp Ground ginger
100 Servings
Weight
- 24 lb Plantains, frozen, thawed, sliced
- 8 oz Margarine, trans-fat free
- 1 lb Brown sugar
- - - Water
- 4 oz Fresh ginger, minced
- - - OR
- - - Ground ginger
Measure
- 3 gal Plantains, frozen, thawed, sliced
- 1 cup Margarine, trans-fat free
- 1 lb Brown sugar
- 1 qt Water
- ½ cup Fresh ginger, minced
- - - OR
- ¼ cup 2 Tbsp Ground ginger
Quantity
50 Servings
Weight
- 12 lb Plantains, frozen, thawed, sliced
- 4 oz Margarine, trans-fat free
- 1 cup Brown sugar
- - - Water
- 2 oz Fresh ginger, minced
- - - OR
- - - Ground ginger
Measurements
- 1 gal 2 qt Plantains, frozen, thawed, sliced
- ½ cup Margarine, trans-fat free
- 8 oz Brown sugar
- 2 cups Water
- ¼ cup 3 Tbsp Fresh ginger, minced
- - - OR
- 3 Tbsp Ground ginger
100 Servings
Weight
- 24 lb Plantains, frozen, thawed, sliced
- 8 oz Margarine, trans-fat free
- 1 lb Brown sugar
- - - Water
- 4 oz Fresh ginger, minced
- - - OR
- - - Ground ginger
Measure
- 3 gal Plantains, frozen, thawed, sliced
- 1 cup Margarine, trans-fat free
- 1 lb Brown sugar
- 1 qt Water
- ½ cup Fresh ginger, minced
- - - OR
- ¼ cup 2 Tbsp Ground ginger
*See Marketing Guide
Ingredients
50 Servings
Weight
- 12 lb Plantains, frozen, thawed, sliced
- 4 oz Margarine, trans-fat free
- 1 cup Brown sugar
- - - Water
- 2 oz Fresh ginger, minced
- - - OR
- - - Ground ginger
Measurements
- 1 gal 2 qt Plantains, frozen, thawed, sliced
- ½ cup Margarine, trans-fat free
- 8 oz Brown sugar
- 2 cups Water
- ¼ cup 3 Tbsp Fresh ginger, minced
- - - OR
- 3 Tbsp Ground ginger
100 Servings
Weight
- 24 lb Plantains, frozen, thawed, sliced
- 8 oz Margarine, trans-fat free
- 1 lb Brown sugar
- - - Water
- 4 oz Fresh ginger, minced
- - - OR
- - - Ground ginger
Measure
- 3 gal Plantains, frozen, thawed, sliced
- 1 cup Margarine, trans-fat free
- 1 lb Brown sugar
- 1 qt Water
- ½ cup Fresh ginger, minced
- - - OR
- ¼ cup 2 Tbsp Ground ginger
Quantity
50 Servings
Weight
- 12 lb Plantains, frozen, thawed, sliced
- 4 oz Margarine, trans-fat free
- 1 cup Brown sugar
- - - Water
- 2 oz Fresh ginger, minced
- - - OR
- - - Ground ginger
Measurements
- 1 gal 2 qt Plantains, frozen, thawed, sliced
- ½ cup Margarine, trans-fat free
- 8 oz Brown sugar
- 2 cups Water
- ¼ cup 3 Tbsp Fresh ginger, minced
- - - OR
- 3 Tbsp Ground ginger
100 Servings
Weight
- 24 lb Plantains, frozen, thawed, sliced
- 8 oz Margarine, trans-fat free
- 1 lb Brown sugar
- - - Water
- 4 oz Fresh ginger, minced
- - - OR
- - - Ground ginger
Measure
- 3 gal Plantains, frozen, thawed, sliced
- 1 cup Margarine, trans-fat free
- 1 lb Brown sugar
- 1 qt Water
- ½ cup Fresh ginger, minced
- - - OR
- ¼ cup 2 Tbsp Ground ginger
*See Marketing Guide
Instructions
- Place 3 qt (about 6 lb) plantains into a steam table pan (12" x 20′′ x 2 ½′′). Spread evenly. Set aside for step 4.For 50 servings, use 2 pans.For 100 servings, use 4 pans.
- Critical Control Point: Cool to 41 °F or lower within 4 hours.
- Melt margarine in a small stock pot uncovered over medium heat.
- Add sugar, water, and ginger. Stir well until sugar dis-solves. Remove from heat.
- Pour 1¼ cups (about 10.7 oz) ginger mixture over each steam table pan.
- Bake:Conventional oven: 350 °F for 15–25 minutes.Convection oven: 325 °F for 15–20 minutes.
- Critical Control Point: Hold for hot service at 135 °F or higher.
- Serve 3 plantains.
Nutrition INFORMATION
Nutrition Facts
Sweet Plantains USDA Recipe for Schools
Amount Per Serving 3 plantains
Calories 114
Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 19mg1%
Potassium 361mg10%
Total Carbohydrates 27g9%
Dietary Fiber 2g8%
Total Sugars 15g17%
Protein 1g2%
Vitamin D 0IU0%
Calcium 6mg1%
Iron 0mg0%
*
*Marketing Guide
Notes
Cooking Process #2: Same-Day Service.
Yield / Volume
50 Servings:
About 13 lb 1 oz
About 1 gal 2 qt 2⅛ cups/150 plantains
100 Servings:
About 26 lb 2 oz
About 3 gal 1 qt ¼ cups/300 plantains
