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

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

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.

Prep Time40

Cook Time1

Total Time1 40

Course: Side Dish, vegetarian

Keyword: TNTG state recipes

Age Group: Ages 6-18

Serving Size: 50-100

Program Type: School Meals

Program Meal Type: Lunch

Conventional Meal Category: Side Dish, Vegetarian, Plant-based

Program Meal Component: Vegetables

Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables

Meal Service Temperature: Hot

Cooking Method: Bake

Season: Fall, Winter

50 Servings

Calories: 94

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

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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

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.

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:

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.
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.

Nutrition