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4 from 1 vote

Sweet Plantains USDA Recipe for Child Care Centers

Sweet Plantains are fresh plantains baked with a ginger glaze.
CACFP CREDITING INFORMATION
3 plantains provide ³⁄8 cup vegetable.
Course: Side Dish, vegetarian
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Plant-based
Program Meal Component: Vegetables
Vegetable Subgroup: Starchy Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake
25 Servings
Calories: 114

Ingredients

25 Servings

    Weight

    • 6 lb Frozen plantains, thawed, sliced
    • 2 oz Margarine, trans-fat free
    • 1⁄2 cup Brown sugar
    • - - Water
    • 1 oz Fresh ginger, minced
    • - - OR
    • - - Ground ginger

    Measure

    • 3 qt Frozen plantains, thawed, sliced
    • 1⁄4 cup Margarine, trans-fat free
    • 4 oz Brown sugar
    • 1 cup Water
    • 1 Tbsp 1½ tsp Fresh ginger, minced
    • - - OR
    • 1 Tbsp 1½ tsp Ground ginger

    50 Servings

      Weight

      • 12 lb Frozen plantains, thawed, sliced
      • 4 oz Margarine, trans-fat free
      • 1 cup Brown sugar
      • - - Water
      • 2 oz Fresh ginger, minced
      • - - OR
      • - - Ground ginger

      Measure

      • 1 gal 2 qt Frozen plantains, thawed, sliced
      • ½ cup Margarine, trans-fat free
      • 8 oz Brown sugar
      • 2 cups Water
      • ¼ cup Fresh ginger, minced
      • - - OR
      • 3 Tbsp Ground ginger

      -

      25 Servings

        Weight

        • 6 lb Frozen plantains, thawed, sliced
        • 2 oz Margarine, trans-fat free
        • 1⁄2 cup Brown sugar
        • - - Water
        • 1 oz Fresh ginger, minced
        • - - OR
        • - - Ground ginger

        Measure

        • 3 qt Frozen plantains, thawed, sliced
        • 1⁄4 cup Margarine, trans-fat free
        • 4 oz Brown sugar
        • 1 cup Water
        • 1 Tbsp 1½ tsp Fresh ginger, minced
        • - - OR
        • 1 Tbsp 1½ tsp Ground ginger

        50 Servings

          Weight

          • 12 lb Frozen plantains, thawed, sliced
          • 4 oz Margarine, trans-fat free
          • 1 cup Brown sugar
          • - - Water
          • 2 oz Fresh ginger, minced
          • - - OR
          • - - Ground ginger

          Measure

          • 1 gal 2 qt Frozen plantains, thawed, sliced
          • ½ cup Margarine, trans-fat free
          • 8 oz Brown sugar
          • 2 cups Water
          • ¼ cup Fresh ginger, minced
          • - - OR
          • 3 Tbsp Ground ginger

          Instructions

          • Place 3 qt (about 6 lb) plantains into a steam table pan (12" x 20" x 2¹⁄2"). Spread evenly. Set aside for step 4.
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Critical Control Point: Cool to 40 °F or lower within 4 hours.
          • Melt margarine in a small stock pot uncovered over medium heat.
          • Add sugar, water, and ginger. Stir well until sugar dissolves. Remove from heat.
          • Pour 1¹⁄4 cups (about 10.7 oz) ginger mixture over each steam table pan.
          • Bake:
            Conventional oven: 350 °F for 15–25 minutes.
            Convection oven: 325 °F for 15–20 minutes.
          • Critical Control Point: Hold for hot service at 140 °F or higher.
          • Serve 3 plantains.

          Notes

          Cooking Process #2: Same Day Service.

          Nutrition

          Serving: 3plantains | Calories: 114 | Total Carbohydrate: 27g | Protein: 1g | Total Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 19mg | Potassium: 361mg | Dietary Fiber: 2g | Total Sugars: 15g | Vitamin D: 0IU | Calcium: 6mg | Iron: 0mg