Sweet Potato Delight State(Louisiana) Child Nutrition Agency Developed Recipe for Schools
Creamy sweet potatoes topped with streusel make a delightful dish that’s packed with nutrition and taste.NSLP/SBP CREDITING INFORMATION:½ cup (No. 8 scoop) provides ½ cup red/orange vegetable.Recipe Project Name: Fiscal Year 2021 Cohort B Team Nutrition Training Grant for School Meal Recipe Development Louisiana Department of Education, Calcasieu Parish Schools*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
Calories: 246
Ingredients
50 Servings
Weight
- 8 oz Eggs, liquid, frozen
- 18 lb 5 oz Sweet potatoes, raw, unpeeled, as purchased
- 11 oz Margarine, no salt added, divided
- 8 oz Sugar, brown, packed
- 2 ½ oz Flour, whole wheat
- - - Cinnamon, ground
- 12 oz Sugar, granulated
- - - Vanilla extract
Measure
- 1 cup Eggs, liquid, frozen
- - - Sweet potatoes, raw, unpeeled, as purchased
- ¾ cup 3 Tbsp Margarine, no salt added, divided
- 1 ¼ cups Sugar, brown, packed
- ½ cup Flour, whole wheat
- 2 ½ tsp Cinnamon, ground
- 1 ¼ cups Sugar, granulated
- 2 ½ tsp Vanilla extract
100 Servings
Weight
- 1 lb Eggs, liquid, frozen
- 36 lb 10 oz Sweet potatoes, raw, unpeeled, as purchased
- 22 oz Margarine, no salt added, divided
- 1 lb Sugar, brown, packed
- 5 oz Flour, whole wheat
- - - Cinnamon, ground
- 1 lb 8 oz Sugar, granulated
- - - Vanilla extract
Measure
- 2 cups Eggs, liquid, frozen
- - - Sweet potatoes, raw, unpeeled, as purchased
- 1 ¾ cups 2 Tbsp Margarine, no salt added, divided
- 2 ½ cups Sugar, brown, packed
- 1 cup Flour, whole wheat
- 1 Tbsp 2 tsp Cinnamon, ground
- 2 ½ cups Sugar, granulated
- 1 Tbsp 2 tsp Vanilla extract
-
50 Servings
Weight
- 8 oz Eggs, liquid, frozen
- 18 lb 5 oz Sweet potatoes, raw, unpeeled, as purchased
- 11 oz Margarine, no salt added, divided
- 8 oz Sugar, brown, packed
- 2 ½ oz Flour, whole wheat
- - - Cinnamon, ground
- 12 oz Sugar, granulated
- - - Vanilla extract
Measure
- 1 cup Eggs, liquid, frozen
- - - Sweet potatoes, raw, unpeeled, as purchased
- ¾ cup 3 Tbsp Margarine, no salt added, divided
- 1 ¼ cups Sugar, brown, packed
- ½ cup Flour, whole wheat
- 2 ½ tsp Cinnamon, ground
- 1 ¼ cups Sugar, granulated
- 2 ½ tsp Vanilla extract
100 Servings
Weight
- 1 lb Eggs, liquid, frozen
- 36 lb 10 oz Sweet potatoes, raw, unpeeled, as purchased
- 22 oz Margarine, no salt added, divided
- 1 lb Sugar, brown, packed
- 5 oz Flour, whole wheat
- - - Cinnamon, ground
- 1 lb 8 oz Sugar, granulated
- - - Vanilla extract
Measure
- 2 cups Eggs, liquid, frozen
- - - Sweet potatoes, raw, unpeeled, as purchased
- 1 ¾ cups 2 Tbsp Margarine, no salt added, divided
- 2 ½ cups Sugar, brown, packed
- 1 cup Flour, whole wheat
- 1 Tbsp 2 tsp Cinnamon, ground
- 2 ½ cups Sugar, granulated
- 1 Tbsp 2 tsp Vanilla extract
Instructions
- Thaw liquid eggs in the refrigerator. Critical Control Point: Thaw in refrigerator at 41 °F or below.
- Preheat convection oven to 350 °F.
- Line full-size sheet pan(s) with pan liners or foil.
- Lightly scrub sweet potatoes under running water, drain, and place on lined pan.
- Bake for 30 to 45 minutes until tender. Critical Control Point: Heat to 135 °F or higher.
- Cut margarine (2 oz) into cubes and keep refrigerated until ready to use. Critical Control Point: Hold cold at 41 °F or below.
- Prepare casserole topping while sweet potatoes are baking. Using a large mixing bowl, mixer with flat paddle, or food processor, combine the brown sugar, flour, and cinnamon.
- Add cubes of margarine and cut into dry ingredients until pieces are small pea-sized crumbles. Hold refrigerated until ready to use. Critical Control Point: Hold cold at 41 °F or below.
- Cut potatoes in half. Place on full-size sheet pans. Cool potatoes in the refrigerator until they are easy to handle (15-25 minutes). Peel the skin away from the potatoes, reserving the flesh. Critical Control Point: Chill for later use. Cool to 70 °F within 2 hours and to 41 °F or below within 4 hours. Hold cold at 41 °F or below.
- Place peeled sweet potatoes, sugar, margarine, and vanilla in a mixer with flat paddle. Beat on medium until smooth. Add eggs and beat on low for one additional minute to combine.
- Spray 4-inch-deep full-size steam table pans (20 ¾” x 12 ¾” x 4”) with pan release. For 50 servings, use one pan. For 100 servings, use two pans.
- Transfer 1 ½ gallons (11 lb 14 oz) sweet potato filling to each prepared pan. Top each pan with 2 ½ cups (11 oz) of topping.
- Bake uncovered for 20-25 minutes. Critical Control Point: Heat to 135 °F or higher. Hold for hot service at 135 °F or higher.
- Serve ½ cup using a No. 8 scoop.
Notes
The food safety temperatures are based on the FDA Food Code. Some information included in this guide may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
Cooking Process #2: Same Day Service
Nutrition
Serving: 0½ cup (No. 8 scoop) | Calories: 246 | Total Carbohydrate: 45.9g | Protein: 4.03g | Total Fat: 5.74g | Saturated Fat: 1.13g | Cholesterol: 18mg | Sodium: 70mg | Potassium: 10000mg | Dietary Fiber: 5.68g | Total Sugars: 21g | Vitamin C: 32.5mg | Vitamin D: 10000IU | Calcium: 72mg | Iron: 1.3mg | Added Sugars included: 10000g | Vitamin A: 9652mcg RAE