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4 from 2 votes

Orange Glazed Sweet Potatoes USDA Recipe for Schools

These Orange Glazed Sweet Potatoes have fresh sweet potatoes coated with a glaze that includes orange juice concentrate, ginger, cranberries, cinnamon and nutmeg.
NSLP/SBP CREDITING INFORMATION
A rounded 3 fl oz spoodle provides ³⁄8 cup red/orange vegetable.
Course: Side Dish, vegetarian
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
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake, Boil
Season: Fall, Winter
50 Servings
Calories: 163

Ingredients

50 Servings

    Weight

    • 8 oz Margarine, trans fat-free
    • 4 oz Ginger, chopped
    • - - Orange juice, concentrated, frozen, thawed
    • 1 lb 8 oz Brown sugar
    • - - Ground cinnamon
    • - - Ground nutmeg
    • - - Salt
    • - - Vanilla extract
    • - - Water
    • 7 lb *Fresh sweet potatoes, diced ¹⁄2"

    Measure

    • 1 cup Margarine, trans fat-free
    • ½ cup Ginger, chopped
    • 2 cups Orange juice, concentrated, frozen, thawed
    • 3 cups Brown sugar
    • 1 Tbsp 1 tsp Ground cinnamon
    • 1 Tbsp 1 tsp Ground nutmeg
    • 2 tsp Salt
    • 1 Tbsp 1 tsp Vanilla extract
    • 2 cups Water
    • 1 gal 2 qt 2¼ cups *Fresh sweet potatoes, diced ¹⁄2"

    100 Servings

      Weight

      • 1 lb Margarine, trans fat-free
      • 8 oz Ginger, chopped
      • - - Orange juice, concentrated, frozen, thawed
      • 3 lb Brown sugar
      • - - Ground cinnamon
      • - - Ground nutmeg
      • - - Salt
      • - - Vanilla extract
      • - - Water
      • 14 lb *Fresh sweet potatoes, diced ¹⁄2"

      Measure

      • 2 cups Margarine, trans fat-free
      • 1 cup Ginger, chopped
      • 1 qt Orange juice, concentrated, frozen, thawed
      • 1 qt 2 cups Brown sugar
      • 2 Tbsp 2 tsp Ground cinnamon
      • 2 Tbsp 2 tsp Ground nutmeg
      • 1 Tbsp 1 tsp Salt
      • 2 Tbsp 2 tsp Vanilla extract
      • 1 qt Water
      • 3 gal 1 qt ½ cup *Fresh sweet potatoes, diced ¹⁄2"

      -

      50 Servings

        Weight

        • 8 oz Margarine, trans fat-free
        • 4 oz Ginger, chopped
        • - - Orange juice, concentrated, frozen, thawed
        • 1 lb 8 oz Brown sugar
        • - - Ground cinnamon
        • - - Ground nutmeg
        • - - Salt
        • - - Vanilla extract
        • - - Water
        • 7 lb *Fresh sweet potatoes, diced ¹⁄2"

        Measure

        • 1 cup Margarine, trans fat-free
        • ½ cup Ginger, chopped
        • 2 cups Orange juice, concentrated, frozen, thawed
        • 3 cups Brown sugar
        • 1 Tbsp 1 tsp Ground cinnamon
        • 1 Tbsp 1 tsp Ground nutmeg
        • 2 tsp Salt
        • 1 Tbsp 1 tsp Vanilla extract
        • 2 cups Water
        • 1 gal 2 qt 2¼ cups *Fresh sweet potatoes, diced ¹⁄2"

        100 Servings

          Weight

          • 1 lb Margarine, trans fat-free
          • 8 oz Ginger, chopped
          • - - Orange juice, concentrated, frozen, thawed
          • 3 lb Brown sugar
          • - - Ground cinnamon
          • - - Ground nutmeg
          • - - Salt
          • - - Vanilla extract
          • - - Water
          • 14 lb *Fresh sweet potatoes, diced ¹⁄2"

          Measure

          • 2 cups Margarine, trans fat-free
          • 1 cup Ginger, chopped
          • 1 qt Orange juice, concentrated, frozen, thawed
          • 1 qt 2 cups Brown sugar
          • 2 Tbsp 2 tsp Ground cinnamon
          • 2 Tbsp 2 tsp Ground nutmeg
          • 1 Tbsp 1 tsp Salt
          • 2 Tbsp 2 tsp Vanilla extract
          • 1 qt Water
          • 3 gal 1 qt ½ cup *Fresh sweet potatoes, diced ¹⁄2"

          Instructions

          • In a large stock pot, add margarine, ginger, orange juice concentrate, brown sugar, cinnamon, nutmeg, salt, vanilla, and water. Bring to a boil for 2–3 minutes. Remove from heat.
          • Combine 1 cup (about 9⅔ oz) ginger mixture and sweet potatoes in a large bowl. Spread evenly. Recommend to cook in batches of 25. Set remaining ginger mixture aside for step 6.
          • Place 2 qt (about 4 lb 2 oz) sweet potatoes on a steam table pan (12" x 20" x 2½"). Cover tightly.
            For 50 servings, use 2 pans.
            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 140 °F or higher for at least 15 seconds.
          • While sweet potatoes are baking, pour remaining ginger mixture into a large stock pot. Heat uncovered over medium–high heat. Bring to a boil.
          • Add cornstarch and water. Simmer for 1 minute or until mixture thickens. Stir well.
          • Add cranberries. Simmer uncovered for 1 minute. Stir well.
          • After removing sweet potatoes from oven, pour 2 cups (about 1 lb 2 oz) glaze over each pan.
          • Critical Control Point: Hold for hot service at 140 °F or higher.
          • Portion with a 3 fl oz spoodle (rounded).

          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.

          Nutrition

          Serving: 3fl oz spoodle. | Calories: 163 | Total Carbohydrate: 35g | Protein: 1g | Total Fat: 2g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 162mg | Potassium: 303mg | Dietary Fiber: 3g | Total Sugars: 23g | Vitamin D: 0IU | Calcium: 86mg | Iron: 1mg