Montana Purple Pirate Potatoes Recipe

Purple Pirate Potatoes (Roasted Beets and Sweet Potatoes) State(Montana) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
This recipe showcases locally grown fresh beets and fresh sweet potatoes with a sweet oven roasted flavor.
NSLP/SBP CREDITING INFORMATION
½ cup (4 fl oz spoodle or #8 scoop) provides ¼ cup red/orange vegetable and ¼ cup other vegetable.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Montana Office of Public Instruction.
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes

Instructions
 

  • Preheat convection oven to 375 ºF.
  • Scrub beets and sweet potatoes well under running water. Peeling may not be necessary for either vegetable; especially if the beets are smaller in size and recently harvested.
  • Chop the beets and sweet potatoes; dice the onion.
  • In a large bowl, toss the beets with ⅓ of the olive oil.
  • In a separate bowl, mix the sweet potatoes and onions. Pour the remaining oil over the items, ensuring they are covered with olive oil.
  • Mix salt, pepper, brown sugar, and cinnamon together. Evenly coat the two bowls of vegetables with spice mixture.
  • Pour vegetables out onto their own parchment paper lined hotel pans (beets in one pan; sweet potatoes and onions in a separate pan). Spread the vegetables out into an even layer.
  • Bake, stirring every 20 minutes.
    Conventional oven 400 ºF for 60 minutes.
    Convection oven 375 ºF for 45-60 minutes.
    The beets may take up to 60 minutes to soften fully, while the sweet potatoes will take less time (45minutes).
    Check the beets often as the roasted beets tend to overcook (dry out and shrink) very quickly.
  • Mix the beets and sweet potatoes/onions together to serve. The texture is the best right out of the oven. Strive to serve right away (avoid prolonged hot holding) by batch cooking.
  • Critical Control Point: Hot hold, if needed at 135 ºF. 

Nutrition INFORMATION

Purple Pirate Potatoes (Roasted Beets and Sweet Potatoes) State(Montana) Child Nutrition Agency Developed Recipe for Schools
Amount Per Serving
 
0 ½ cup (4 fl oz spoodle or #8 scoop)
Calories
94
Total Fat
 
1.7
g
3
%
Saturated Fat
 
0.25
g
2
%
Cholesterol
 
0
mg
0
%
Sodium
 
180
mg
8
%
Total Carbohydrate
 
19
g
6
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
7.5
g
8
%
Protein
 
1.6
g
3
%
Vitamin D
 
0
IU
0
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
Potassium
 
341
mg
10
%
N/A=data not available
*Marketing Guide
50 Servings:
Beets, fresh: 7 lb 13 oz
Sweet potatoes, fresh: 10 lb
Onions, mature, fresh: 1 lb 2 oz
100 Servings:
Beets, fresh: 15 lb 10 oz
Sweet potatoes, fresh: 20 lb
Onions, mature, fresh: 2 lb 4 oz

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
Alternate spice/flavor options:
Other options for a more savory (less sweet) flavor include:
  1. For 50 servings, add 2 Tbsp dried thyme to current recipe, decrease brown sugar by ½ the amount listed and add 3.5 Tbsp of garlic powder.
  2. Spanish spice blend for 50 servings, mix together ¼ cup ground cumin; 2 Tbsp smoked paprika; 2 Tbsp dried thyme; 1 ½ tsp cayenne pepper to go with salt and sugar. Omit the cinnamon, garlic powder and black pepper if using the Spanish spice blend.
Yield / Volume
50 Servings:
About 1 gal 2 qt 1 cup
100 Servings:
About 3 gal 2 cups