Montana Purple Pirate Potatoes Recipe

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

Age Group: Ages 6-18
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

Ingredients
 

50 Servings

    Weight

    • 6 lb *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
    • 8 lb *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
    • 1 lb *Onion, sweet, fresh, diced small
    • - Olive oil (divided amongst recipe steps)
    • - Salt
    • - Pepper, black
    • 2.5 oz Brown sugar
    • 0.5 oz Cinnamon

    Measure

    • 1 gal 1⅜ cups *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
    • 1 gal 3½ cups *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
    • 3 cups *Onion, sweet, fresh, diced small
    • ¼ cup 2 Tbsp Olive oil (divided amongst recipe steps)
    • 2½ tsp Salt
    • 1 Tbsp Pepper, black
    • ½ cup Brown sugar
    • 2 Tbsp Cinnamon

    100 Servings

      Weight

      • 12 lb *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
      • 16 lb *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
      • 2 lb *Onion, sweet, fresh, diced small
      • - Olive oil (divided amongst recipe steps)
      • - Salt
      • - Pepper, black
      • 5 oz Brown sugar
      • 1 oz Cinnamon

      Measure

      • 2 gal 2¾ cups *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
      • 2 gal 1 qt 3 cups *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
      • 6 cups *Onion, sweet, fresh, diced small
      • ¾ cup Olive oil (divided amongst recipe steps)
      • 1 Tbsp 1 tsp Salt
      • 2 Tbsp Pepper, black
      • 1 cup Brown sugar
      • 4 Tbsp Cinnamon

      Quantity
       

      50 Servings

        Weight

        • 6 lb *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
        • 8 lb *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
        • 1 lb *Onion, sweet, fresh, diced small
        • - Olive oil (divided amongst recipe steps)
        • - Salt
        • - Pepper, black
        • 2.5 oz Brown sugar
        • 0.5 oz Cinnamon

        Measure

        • 1 gal 1⅜ cups *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
        • 1 gal 3½ cups *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
        • 3 cups *Onion, sweet, fresh, diced small
        • ¼ cup 2 Tbsp Olive oil (divided amongst recipe steps)
        • 2½ tsp Salt
        • 1 Tbsp Pepper, black
        • ½ cup Brown sugar
        • 2 Tbsp Cinnamon

        100 Servings

          Weight

          • 12 lb *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
          • 16 lb *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
          • 2 lb *Onion, sweet, fresh, diced small
          • - Olive oil (divided amongst recipe steps)
          • - Salt
          • - Pepper, black
          • 5 oz Brown sugar
          • 1 oz Cinnamon

          Measure

          • 2 gal 2¾ cups *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
          • 2 gal 1 qt 3 cups *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
          • 6 cups *Onion, sweet, fresh, diced small
          • ¾ cup Olive oil (divided amongst recipe steps)
          • 1 Tbsp 1 tsp Salt
          • 2 Tbsp Pepper, black
          • 1 cup Brown sugar
          • 4 Tbsp Cinnamon

          Ingredients
           

          50 Servings

            Weight

            • 6 lb *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
            • 8 lb *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
            • 1 lb *Onion, sweet, fresh, diced small
            • - Olive oil (divided amongst recipe steps)
            • - Salt
            • - Pepper, black
            • 2.5 oz Brown sugar
            • 0.5 oz Cinnamon

            Measure

            • 1 gal 1⅜ cups *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
            • 1 gal 3½ cups *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
            • 3 cups *Onion, sweet, fresh, diced small
            • ¼ cup 2 Tbsp Olive oil (divided amongst recipe steps)
            • 2½ tsp Salt
            • 1 Tbsp Pepper, black
            • ½ cup Brown sugar
            • 2 Tbsp Cinnamon

            100 Servings

              Weight

              • 12 lb *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
              • 16 lb *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
              • 2 lb *Onion, sweet, fresh, diced small
              • - Olive oil (divided amongst recipe steps)
              • - Salt
              • - Pepper, black
              • 5 oz Brown sugar
              • 1 oz Cinnamon

              Measure

              • 2 gal 2¾ cups *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
              • 2 gal 1 qt 3 cups *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
              • 6 cups *Onion, sweet, fresh, diced small
              • ¾ cup Olive oil (divided amongst recipe steps)
              • 1 Tbsp 1 tsp Salt
              • 2 Tbsp Pepper, black
              • 1 cup Brown sugar
              • 4 Tbsp Cinnamon

              Quantity
               

              50 Servings

                Weight

                • 6 lb *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                • 8 lb *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                • 1 lb *Onion, sweet, fresh, diced small
                • - Olive oil (divided amongst recipe steps)
                • - Salt
                • - Pepper, black
                • 2.5 oz Brown sugar
                • 0.5 oz Cinnamon

                Measure

                • 1 gal 1⅜ cups *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                • 1 gal 3½ cups *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                • 3 cups *Onion, sweet, fresh, diced small
                • ¼ cup 2 Tbsp Olive oil (divided amongst recipe steps)
                • 2½ tsp Salt
                • 1 Tbsp Pepper, black
                • ½ cup Brown sugar
                • 2 Tbsp Cinnamon

                100 Servings

                  Weight

                  • 12 lb *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                  • 16 lb *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                  • 2 lb *Onion, sweet, fresh, diced small
                  • - Olive oil (divided amongst recipe steps)
                  • - Salt
                  • - Pepper, black
                  • 5 oz Brown sugar
                  • 1 oz Cinnamon

                  Measure

                  • 2 gal 2¾ cups *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                  • 2 gal 1 qt 3 cups *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                  • 6 cups *Onion, sweet, fresh, diced small
                  • ¾ cup Olive oil (divided amongst recipe steps)
                  • 1 Tbsp 1 tsp Salt
                  • 2 Tbsp Pepper, black
                  • 1 cup Brown sugar
                  • 4 Tbsp Cinnamon
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 6 lb *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                    • 8 lb *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                    • 1 lb *Onion, sweet, fresh, diced small
                    • - Olive oil (divided amongst recipe steps)
                    • - Salt
                    • - Pepper, black
                    • 2.5 oz Brown sugar
                    • 0.5 oz Cinnamon

                    Measure

                    • 1 gal 1⅜ cups *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                    • 1 gal 3½ cups *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                    • 3 cups *Onion, sweet, fresh, diced small
                    • ¼ cup 2 Tbsp Olive oil (divided amongst recipe steps)
                    • 2½ tsp Salt
                    • 1 Tbsp Pepper, black
                    • ½ cup Brown sugar
                    • 2 Tbsp Cinnamon

                    100 Servings

                      Weight

                      • 12 lb *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                      • 16 lb *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                      • 2 lb *Onion, sweet, fresh, diced small
                      • - Olive oil (divided amongst recipe steps)
                      • - Salt
                      • - Pepper, black
                      • 5 oz Brown sugar
                      • 1 oz Cinnamon

                      Measure

                      • 2 gal 2¾ cups *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                      • 2 gal 1 qt 3 cups *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                      • 6 cups *Onion, sweet, fresh, diced small
                      • ¾ cup Olive oil (divided amongst recipe steps)
                      • 1 Tbsp 1 tsp Salt
                      • 2 Tbsp Pepper, black
                      • 1 cup Brown sugar
                      • 4 Tbsp Cinnamon

                      Quantity
                       

                      50 Servings

                        Weight

                        • 6 lb *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                        • 8 lb *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                        • 1 lb *Onion, sweet, fresh, diced small
                        • - Olive oil (divided amongst recipe steps)
                        • - Salt
                        • - Pepper, black
                        • 2.5 oz Brown sugar
                        • 0.5 oz Cinnamon

                        Measure

                        • 1 gal 1⅜ cups *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                        • 1 gal 3½ cups *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                        • 3 cups *Onion, sweet, fresh, diced small
                        • ¼ cup 2 Tbsp Olive oil (divided amongst recipe steps)
                        • 2½ tsp Salt
                        • 1 Tbsp Pepper, black
                        • ½ cup Brown sugar
                        • 2 Tbsp Cinnamon

                        100 Servings

                          Weight

                          • 12 lb *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                          • 16 lb *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                          • 2 lb *Onion, sweet, fresh, diced small
                          • - Olive oil (divided amongst recipe steps)
                          • - Salt
                          • - Pepper, black
                          • 5 oz Brown sugar
                          • 1 oz Cinnamon

                          Measure

                          • 2 gal 2¾ cups *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                          • 2 gal 1 qt 3 cups *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                          • 6 cups *Onion, sweet, fresh, diced small
                          • ¾ cup Olive oil (divided amongst recipe steps)
                          • 1 Tbsp 1 tsp Salt
                          • 2 Tbsp Pepper, black
                          • 1 cup Brown sugar
                          • 4 Tbsp Cinnamon
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 6 lb *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                            • 8 lb *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                            • 1 lb *Onion, sweet, fresh, diced small
                            • - Olive oil (divided amongst recipe steps)
                            • - Salt
                            • - Pepper, black
                            • 2.5 oz Brown sugar
                            • 0.5 oz Cinnamon

                            Measure

                            • 1 gal 1⅜ cups *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                            • 1 gal 3½ cups *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                            • 3 cups *Onion, sweet, fresh, diced small
                            • ¼ cup 2 Tbsp Olive oil (divided amongst recipe steps)
                            • 2½ tsp Salt
                            • 1 Tbsp Pepper, black
                            • ½ cup Brown sugar
                            • 2 Tbsp Cinnamon

                            100 Servings

                              Weight

                              • 12 lb *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                              • 16 lb *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                              • 2 lb *Onion, sweet, fresh, diced small
                              • - Olive oil (divided amongst recipe steps)
                              • - Salt
                              • - Pepper, black
                              • 5 oz Brown sugar
                              • 1 oz Cinnamon

                              Measure

                              • 2 gal 2¾ cups *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                              • 2 gal 1 qt 3 cups *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                              • 6 cups *Onion, sweet, fresh, diced small
                              • ¾ cup Olive oil (divided amongst recipe steps)
                              • 1 Tbsp 1 tsp Salt
                              • 2 Tbsp Pepper, black
                              • 1 cup Brown sugar
                              • 4 Tbsp Cinnamon

                              Quantity
                               

                              50 Servings

                                Weight

                                • 6 lb *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                                • 8 lb *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                                • 1 lb *Onion, sweet, fresh, diced small
                                • - Olive oil (divided amongst recipe steps)
                                • - Salt
                                • - Pepper, black
                                • 2.5 oz Brown sugar
                                • 0.5 oz Cinnamon

                                Measure

                                • 1 gal 1⅜ cups *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                                • 1 gal 3½ cups *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                                • 3 cups *Onion, sweet, fresh, diced small
                                • ¼ cup 2 Tbsp Olive oil (divided amongst recipe steps)
                                • 2½ tsp Salt
                                • 1 Tbsp Pepper, black
                                • ½ cup Brown sugar
                                • 2 Tbsp Cinnamon

                                100 Servings

                                  Weight

                                  • 12 lb *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                                  • 16 lb *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                                  • 2 lb *Onion, sweet, fresh, diced small
                                  • - Olive oil (divided amongst recipe steps)
                                  • - Salt
                                  • - Pepper, black
                                  • 5 oz Brown sugar
                                  • 1 oz Cinnamon

                                  Measure

                                  • 2 gal 2¾ cups *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                                  • 2 gal 1 qt 3 cups *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                                  • 6 cups *Onion, sweet, fresh, diced small
                                  • ¾ cup Olive oil (divided amongst recipe steps)
                                  • 1 Tbsp 1 tsp Salt
                                  • 2 Tbsp Pepper, black
                                  • 1 cup Brown sugar
                                  • 4 Tbsp Cinnamon
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 6 lb *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                                    • 8 lb *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                                    • 1 lb *Onion, sweet, fresh, diced small
                                    • - Olive oil (divided amongst recipe steps)
                                    • - Salt
                                    • - Pepper, black
                                    • 2.5 oz Brown sugar
                                    • 0.5 oz Cinnamon

                                    Measure

                                    • 1 gal 1⅜ cups *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                                    • 1 gal 3½ cups *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                                    • 3 cups *Onion, sweet, fresh, diced small
                                    • ¼ cup 2 Tbsp Olive oil (divided amongst recipe steps)
                                    • 2½ tsp Salt
                                    • 1 Tbsp Pepper, black
                                    • ½ cup Brown sugar
                                    • 2 Tbsp Cinnamon

                                    100 Servings

                                      Weight

                                      • 12 lb *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                                      • 16 lb *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                                      • 2 lb *Onion, sweet, fresh, diced small
                                      • - Olive oil (divided amongst recipe steps)
                                      • - Salt
                                      • - Pepper, black
                                      • 5 oz Brown sugar
                                      • 1 oz Cinnamon

                                      Measure

                                      • 2 gal 2¾ cups *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                                      • 2 gal 1 qt 3 cups *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                                      • 6 cups *Onion, sweet, fresh, diced small
                                      • ¾ cup Olive oil (divided amongst recipe steps)
                                      • 1 Tbsp 1 tsp Salt
                                      • 2 Tbsp Pepper, black
                                      • 1 cup Brown sugar
                                      • 4 Tbsp Cinnamon

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 6 lb *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                                        • 8 lb *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                                        • 1 lb *Onion, sweet, fresh, diced small
                                        • - Olive oil (divided amongst recipe steps)
                                        • - Salt
                                        • - Pepper, black
                                        • 2.5 oz Brown sugar
                                        • 0.5 oz Cinnamon

                                        Measure

                                        • 1 gal 1⅜ cups *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                                        • 1 gal 3½ cups *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                                        • 3 cups *Onion, sweet, fresh, diced small
                                        • ¼ cup 2 Tbsp Olive oil (divided amongst recipe steps)
                                        • 2½ tsp Salt
                                        • 1 Tbsp Pepper, black
                                        • ½ cup Brown sugar
                                        • 2 Tbsp Cinnamon

                                        100 Servings

                                          Weight

                                          • 12 lb *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                                          • 16 lb *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                                          • 2 lb *Onion, sweet, fresh, diced small
                                          • - Olive oil (divided amongst recipe steps)
                                          • - Salt
                                          • - Pepper, black
                                          • 5 oz Brown sugar
                                          • 1 oz Cinnamon

                                          Measure

                                          • 2 gal 2¾ cups *Beets, fresh, peeled and chopped (about 1” size cubes). Can use red or golden beets. Red beets create a more purple color.
                                          • 2 gal 1 qt 3 cups *Sweet potatoes, fresh, peeled and chopped (about 1" size cubes)
                                          • 6 cups *Onion, sweet, fresh, diced small
                                          • ¾ cup Olive oil (divided amongst recipe steps)
                                          • 1 Tbsp 1 tsp Salt
                                          • 2 Tbsp Pepper, black
                                          • 1 cup Brown sugar
                                          • 4 Tbsp Cinnamon
                                          *See Marketing Guide

                                          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

                                          Nutrition Facts
                                          Purple Pirate Potatoes (Roasted Beets and Sweet Potatoes) State(Montana) Child Nutrition Agency Developed Recipe
                                          Amount Per Serving 0 ½ cup (4 fl oz spoodle or #8 scoop)
                                          Calories 94 Calories from Fat 15
                                          % Daily Value*
                                          Total Fat 1.7g3%
                                          Saturated Fat 0.25g2%
                                          Cholesterol 0mg0%
                                          Sodium 180mg8%
                                          Potassium 341mg10%
                                          Total Carbohydrate 19g6%
                                          Dietary Fiber 3g13%
                                          Total Sugars 7.5g8%
                                          Protein 1.6g3%
                                          Vitamin D 0IU0%
                                          Calcium 31mg3%
                                          Iron 1mg6%
                                          *
                                          *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