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Orange Glazed Sweet Potatoes USDA Recipe for Schools

Roasted fresh sweet potatoes glazed with orange juice and fall spices, and garnished with dried cranberries.
NSLP/SBP CREDITING INFORMATION
½ cup provides ½ cup vegetable (½ cup red/orange vegetable).
SOURCE
USDA Standardized Recipes Project - 2024
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: 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: Bake, Boil
Season: Fall, Winter
Multicultural Region: North America
50 Servings
Calories: 180

Ingredients

50 Servings

    Weight

    • - - Water
    • - - Orange juice
    • 8 oz Margarine, trans-fat free
    • 1 lb Sugar, light brown, packed
    • - - Cinnamon, ground
    • - - Nutmeg, ground
    • - - Ginger, ground
    • - - Vanilla extract
    • 14 lbs *Potatoes, sweet, fresh, diced ½ inch
    • - - Cornstarch
    • 2 oz Water
    • 10 oz Cranberries, dried

    Measure

    • 1 qt Water
    • 1 qt Orange juice
    • 1 cup Margarine, trans-fat free
    • 2 cups Sugar, light brown, packed
    • 2 Tbsp 2 tsp Cinnamon, ground
    • 2 Tbsp 2 tsp Nutmeg, ground
    • 1 Tbsp 1 tsp Ginger, ground
    • 1 Tbsp 1 tsp Vanilla extract
    • 2 gal 2 qts *Potatoes, sweet, fresh, diced ½ inch
    • ½ cup Cornstarch
    • ¼ cup Water
    • 2 cups Cranberries, dried

    100 Servings

      Weight

      • - - Water
      • - - Orange juice
      • 1 lb Margarine, trans-fat free
      • 2 lbs Sugar, light brown, packed
      • - - Cinnamon, ground
      • - - Nutmeg, ground
      • - - Ginger, ground
      • - - Vanilla extract
      • 28 lbs *Potatoes, sweet, fresh, diced ½ inch
      • - - Cornstarch
      • 4 oz Water
      • 1 lb 4 oz Cranberries, dried

      Measure

      • 2 qt Water
      • 2 qt Orange juice
      • 2 cups Margarine, trans-fat free
      • 1 qt Sugar, light brown, packed
      • 5 Tbsp 1 tsp Cinnamon, ground
      • 5 Tbsp 1 tsp Nutmeg, ground
      • 2 Tbsp 2 tsp Ginger, ground
      • 2 Tbsp 2 tsp Vanilla extract
      • 5 gal *Potatoes, sweet, fresh, diced ½ inch
      • 1 cup Cornstarch
      • ½ cup Water
      • 1 qt Cranberries, dried

      -

      50 Servings

        Weight

        • - - Water
        • - - Orange juice
        • 8 oz Margarine, trans-fat free
        • 1 lb Sugar, light brown, packed
        • - - Cinnamon, ground
        • - - Nutmeg, ground
        • - - Ginger, ground
        • - - Vanilla extract
        • 14 lbs *Potatoes, sweet, fresh, diced ½ inch
        • - - Cornstarch
        • 2 oz Water
        • 10 oz Cranberries, dried

        Measure

        • 1 qt Water
        • 1 qt Orange juice
        • 1 cup Margarine, trans-fat free
        • 2 cups Sugar, light brown, packed
        • 2 Tbsp 2 tsp Cinnamon, ground
        • 2 Tbsp 2 tsp Nutmeg, ground
        • 1 Tbsp 1 tsp Ginger, ground
        • 1 Tbsp 1 tsp Vanilla extract
        • 2 gal 2 qts *Potatoes, sweet, fresh, diced ½ inch
        • ½ cup Cornstarch
        • ¼ cup Water
        • 2 cups Cranberries, dried

        100 Servings

          Weight

          • - - Water
          • - - Orange juice
          • 1 lb Margarine, trans-fat free
          • 2 lbs Sugar, light brown, packed
          • - - Cinnamon, ground
          • - - Nutmeg, ground
          • - - Ginger, ground
          • - - Vanilla extract
          • 28 lbs *Potatoes, sweet, fresh, diced ½ inch
          • - - Cornstarch
          • 4 oz Water
          • 1 lb 4 oz Cranberries, dried

          Measure

          • 2 qt Water
          • 2 qt Orange juice
          • 2 cups Margarine, trans-fat free
          • 1 qt Sugar, light brown, packed
          • 5 Tbsp 1 tsp Cinnamon, ground
          • 5 Tbsp 1 tsp Nutmeg, ground
          • 2 Tbsp 2 tsp Ginger, ground
          • 2 Tbsp 2 tsp Vanilla extract
          • 5 gal *Potatoes, sweet, fresh, diced ½ inch
          • 1 cup Cornstarch
          • ½ cup Water
          • 1 qt Cranberries, dried

          Instructions

          • Preheat oven:
            Conventional oven 375 °F.
            Convection oven 350 °F.
            In a large saucepan or stockpot combine water, orange juice, margarine, brown sugar, cinnamon, nutmeg, ginger and vanilla. Bring to a boil for 2-3 minutes. Remove from heat.
          • Place sweet potatoes in a large bowl and add half of the orange glaze. Stir to coat the sweet potatoes. Set remaining half of orange glaze aside for step 6.
          • Place 5 qt (about 7 lb) sweet potatoes in each full-size 2-inch steam table pan (12" x 20" x 2 ½ "). Cover tightly.
            For 50 servings, use 2 pan.
            For 100 servings, use 4 pans.
          • Bake:
            Conventional oven: 375 °F for 20-25 minutes.
            Convection oven: 350 °F for 15-20 minutes.
            Critical Control Point:
            Heat to 135 °F or higher for at least 15 seconds.
          • While sweet potatoes are baking, pour remaining orange glaze into a saucepan. Heat uncovered over medium–high heat.
            Bring to a low boil.
          • Combine cornstarch and water to make a slurry. Add slurry to orange glaze in the saucepan and stir well. Simmer, stirring constantly until mixture thickens, about 1 minute.
          • Add cranberries. Simmer uncovered for 1 minute. Stir well.
          • After removing sweet potatoes from the oven, pour the thickened glaze over the sweet potatoes distributing evenly between each pan.
            Stir to glaze the sweet potatoes.
            Critical Control Point:
            Hold for hot service at 135 °F or higher.
          • Serve ½ cup portions using a 4 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.
          The food safety temperatures are based on the FDA Food Code. Some information included 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.

          Nutrition

          Serving: 0½ cup (4 oz spoodle) | Calories: 180 | Total Carbohydrate: 40g | Protein: 2g | Total Fat: 2g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 53mg | Potassium: 303mg | Dietary Fiber: 4g | Total Sugars: 18g | Vitamin A: 20118IU | Vitamin C: 26mg | Vitamin D: 0IU | Calcium: 49mg | Iron: 1mg | Added Sugars included: 10000g