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2.50 from 6 votes

Baked Sweet Potatoes with Apples USDA Recipe for Adults in CACFP

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.
Course: Side Dish, vegetarian
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Plant-based
Program Meal Component: Vegetables, Fruits
Vegetable Subgroup: Red-Orange Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Boil
Season: Fall, Winter
25 Servings
Calories: 227

Ingredients

25 Servings

    Weight

    • 6 lb 8 oz *Fresh sweet potatoes, diced ½”
    • 4 oz Margarine, trans fat-free
    • 2 oz Fresh ginger, chopped
    • 12 oz Brown sugar, packed
    • - - Ground cinnamon
    • - - Ground nutmeg
    • - - Salt
    • - - Vanilla extract
    • 3 lb 4 oz Frozen green apples, sliced, thawed, unsweetened
    • - - Water
    • - - Orange juice, concentrated, frozen, thawed
    • 12 oz Dried cranberries or dried raisins
    • - - Cornstarch
    • - - Water

    Measure

    • 1 gal 2½ qt *Fresh sweet potatoes, diced ½”
    • ½ qt Margarine, trans fat-free
    • ¼ cup Fresh ginger, chopped
    • 2 cups Brown sugar, packed
    • 2 tsp Ground cinnamon
    • 2 tsp Ground nutmeg
    • 1 tsp Salt
    • 2 tsp Vanilla extract
    • 2 qt Frozen green apples, sliced, thawed, unsweetened
    • 1 cup Water
    • 1 cup Orange juice, concentrated, frozen, thawed
    • 2½ cups Dried cranberries or dried raisins
    • ⅛ cup Cornstarch
    • ⅛ cup Water

    50 Servings

      Weight

      • 13 lb *Fresh sweet potatoes, diced ½”
      • 8 oz Margarine, trans fat-free
      • 4 oz Fresh ginger, chopped
      • 1 lb 8 oz Brown sugar, packed
      • - - Ground cinnamon
      • - - Ground nutmeg
      • - - Salt
      • - - Vanilla extract
      • 6 lb 8 oz Frozen green apples, sliced, thawed, unsweetened
      • - - Water
      • - - Orange juice, concentrated, frozen, thawed
      • 1 lb 8 oz Dried cranberries or dried raisins
      • - - Cornstarch
      • - - Water

      Measure

      • 3 gal 1 qt *Fresh sweet potatoes, diced ½”
      • 1 cup Margarine, trans fat-free
      • ½ cup Fresh ginger, chopped
      • 1 qt Brown sugar, packed
      • 1 Tbsp 1 tsp Ground cinnamon
      • 1 Tbsp 1 tsp Ground nutmeg
      • 2 tsp Salt
      • 1 Tbsp 1 tsp Vanilla extract
      • 1 gal Frozen green apples, sliced, thawed, unsweetened
      • 2 cups Water
      • 2 cups Orange juice, concentrated, frozen, thawed
      • 1 qt 1 cup Dried cranberries or dried raisins
      • ¼ cup Cornstarch
      • ¼ cup Water

      -

      25 Servings

        Weight

        • 6 lb 8 oz *Fresh sweet potatoes, diced ½”
        • 4 oz Margarine, trans fat-free
        • 2 oz Fresh ginger, chopped
        • 12 oz Brown sugar, packed
        • - - Ground cinnamon
        • - - Ground nutmeg
        • - - Salt
        • - - Vanilla extract
        • 3 lb 4 oz Frozen green apples, sliced, thawed, unsweetened
        • - - Water
        • - - Orange juice, concentrated, frozen, thawed
        • 12 oz Dried cranberries or dried raisins
        • - - Cornstarch
        • - - Water

        Measure

        • 1 gal 2½ qt *Fresh sweet potatoes, diced ½”
        • ½ qt Margarine, trans fat-free
        • ¼ cup Fresh ginger, chopped
        • 2 cups Brown sugar, packed
        • 2 tsp Ground cinnamon
        • 2 tsp Ground nutmeg
        • 1 tsp Salt
        • 2 tsp Vanilla extract
        • 2 qt Frozen green apples, sliced, thawed, unsweetened
        • 1 cup Water
        • 1 cup Orange juice, concentrated, frozen, thawed
        • 2½ cups Dried cranberries or dried raisins
        • ⅛ cup Cornstarch
        • ⅛ cup Water

        50 Servings

          Weight

          • 13 lb *Fresh sweet potatoes, diced ½”
          • 8 oz Margarine, trans fat-free
          • 4 oz Fresh ginger, chopped
          • 1 lb 8 oz Brown sugar, packed
          • - - Ground cinnamon
          • - - Ground nutmeg
          • - - Salt
          • - - Vanilla extract
          • 6 lb 8 oz Frozen green apples, sliced, thawed, unsweetened
          • - - Water
          • - - Orange juice, concentrated, frozen, thawed
          • 1 lb 8 oz Dried cranberries or dried raisins
          • - - Cornstarch
          • - - Water

          Measure

          • 3 gal 1 qt *Fresh sweet potatoes, diced ½”
          • 1 cup Margarine, trans fat-free
          • ½ cup Fresh ginger, chopped
          • 1 qt Brown sugar, packed
          • 1 Tbsp 1 tsp Ground cinnamon
          • 1 Tbsp 1 tsp Ground nutmeg
          • 2 tsp Salt
          • 1 Tbsp 1 tsp Vanilla extract
          • 1 gal Frozen green apples, sliced, thawed, unsweetened
          • 2 cups Water
          • 2 cups Orange juice, concentrated, frozen, thawed
          • 1 qt 1 cup Dried cranberries or dried raisins
          • ¼ cup Cornstarch
          • ¼ cup Water

          Instructions

          • 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).

          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.

          Nutrition

          Serving: 1cup (8 oz spoodle) | Calories: 227 | Total Carbohydrate: 51g | Protein: 2g | Total Fat: 2g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 139mg | Potassium: 489mg | Dietary Fiber: 4g | Total Sugars: 31g | Vitamin C: 30mg | Vitamin D: 19IU | Calcium: 106mg | Iron: 1mg | Vitamin A: 691mcg