Source: U.S. Department of Defence
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Baked Sweet Potatoes
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 VEGETABLES No.Q 066 00
BAKED SWEET POTATOES
Yield 100
Portion 1 Each
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
191 cal
44 g
3g
0g
0 mg
24 mg
40 mg
Ingredient
Weight
Measure
Issue
SWEET POTATOES,FRESH
40 lbs
8 gal 2-1/8 qts
Method
1 Scrub potatoes well; dry; remove any blemishes; place on sheet pans.
2 Prick skin with fork to allow steam to escape.
3 Using a convection oven, bake at 400 F. for 40 to 45 minutes on high fan, closed vent or until done. CCP: Hold at 140 F. or higher
for service.
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https://theodora.com/recipies/vegetables/baked_sweet_potatoes.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Each |
| Calories: | 191 cal |
| Carbohydrates: | 44 g |
| Protein: | 3g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 24 mg |
| Calcium: | 40 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SWEET POTATOES,FRESH | 40 lbs | 8 gal 2-1/8 qts |
| Method: | |
|
1 Scrub potatoes well; dry; remove any blemishes; place on sheet pans. 2 Prick skin with fork to allow steam to escape. 3 Using a convection oven, bake at 400 F. for 40 to 45 minutes on high fan, closed vent or until done. CCP: Hold at 140 F. or higher for service. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence