Roasted Sweet Potato Hash USDA Recipe for Family Child Care Homes

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Sweet potatoes are more than a tasty supper side dish. This easy-to-make dish goes well with grains or meats/meat alternates at breakfast.

CACFP CREDITING INFORMATION

½ cup vegetable

SOURCE

Team Nutrition CACFP Easy Recipe Project

Prep Time15

Cook Time20

Total Time35

Keyword: CACFP Breakfast Planner - Family Recipes Ages 6-18

Age Group: Ages 6-18

Serving Size: 6

Program Type: CACFP

Program Meal Type: Breakfast, Lunch, Supper

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

Program Meal Component: Vegetables

Vegetable Subgroup: Red-Orange Vegetables

Meal Service Temperature: Hot

Cooking Method: Roast

Season: Summer, Fall, Spring, Winter

6 servings

Calories: 124

- - Nonstick cooking spray
1 tsp Cinnamon, ground
2 tsp Canola oil
2 Tbsp Orange juice, 100%
¼ tsp Salt, table
4 cups (1 lb 5¼ oz) Sweet potatoes, fresh, peeled, ½" cubed (gently wash sweet potatoes under running water before cutting/peeling)

- - Nonstick cooking spray
1 tsp Cinnamon, ground
2 tsp Canola oil
2 Tbsp Orange juice, 100%
¼ tsp Salt, table
4 cups (1 lb 5¼ oz) Sweet potatoes, fresh, peeled, ½" cubed (gently wash sweet potatoes under running water before cutting/peeling)

Wash hands with soap and water for at least 20 seconds.
Preheat oven to 400 °F.
In a small bowl, combine cinnamon, oil, orange juice, and salt. Whisk to mix.
Add sweet potatoes to cinnamon-orange mixture. Toss to combine.
Spray a baking sheet with nonstick cooking spray and place sweet potatoes in a single layer (uncrowded) on a baking sheet.
Roast for 20 minutes. Heat to 140 °F or higher for at least 15 seconds.
Remove from the oven and let rest for 2–3 minutes.
Serve ½ cup. Serve immediately, or keep warm at 140 °F or higher.