Baked Sweet Potatoes and Apples USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Fresh sweet potatoes and fresh apples combined with a brown sugar glaze and dried cranberries.
1⁄3 cup (No. 12 scoop) provides 1⁄8 cup red/orange vegetable and 1⁄8 cup fruit.
3.34 from 6 votes

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  • Place 1 qt 3½ cups (about 2 lb) sweet potatoes on a steam table pan (12" x 20" x 2½").
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Bake:
    Conventional oven: 375 °F for 20-25 minutes.
    Convection oven: 350 °F for 15-20 minutes.
  • Critical Control Point:
    Heat to 135 °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, cornstarch, and water. Stir well. Bring to a boil. Allow cornstarch mixture to thicken and adhere to apples.
  • After removing sweet potatoes from oven, pour 1 qt 2 cups (about 3 lb 2 oz) apple mixture over each pan.
  • Critical Control Point:
    Hold for hot service at 140 °F or higher.
  • Portion with No. 12 scoop (1⁄3 cup).


Nutrition Facts
Baked Sweet Potatoes and Apples USDA Recipe for Schools
Amount Per Serving 0 1⁄3 cup (No. 12 scoop)
Calories 159 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 149mg6%
Potassium 246mg7%
Total Carbohydrate 34g11%
Dietary Fiber 2g8%
Total Sugars 25g28%
Protein 1g2%
Vitamin D 0IU0%
Calcium 88mg9%
Iron 0mg0%
*Marketing Guide
50 Servings:
Sweet potatoes: 5 lb
100 Servings:
Sweet potatoes: 10 lb


*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
50 Servings:
About 9 lb 12 oz
About 1 gal 3¹⁄2 cups/2 steam table pans (12" x 20" x 2¹⁄2")
100 Servings:
About 19 lb 8 oz
About 2 gal 1 qt 3 cups/4 steam table pans (12" x 20" x 2¹⁄2")