Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Candied Sweet Potatoes
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 VEGETABLES No.Q 067 00
CANDIED SWEET POTATOES
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
179 cal
34 g
1g
4g
10 mg
253 mg
29 mg
Ingredient
Weight
Measure
Issue
SWEET POTATOES,CANNED,W/SYRUP
24-1/8 lbs
3 gal
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
BUTTER,MELTED
1 lbs
2 cup
2-1/2 lbs
2 qts
SUGAR,BROWN,PACKED
SALT
1-1/2 oz
2-1/3 tbsp
ORANGE,FRESH,SLICED
9-1/4 oz
2 each
Method
1 Drain potatoes. Lightly spray each steam table pan with non-stick cooking spray. Place potatoes in single layer in each sprayed
steam table pan.
2 Pour 1/2 cup butter or margarine over potatoes in each pan.
3 Combine brown sugar and salt. Sprinkle 2 cups mixture over potatoes in each pan.
4 Using a convection oven, bake at 325 F. 20 minutes on low fan, closed vent or until thoroughly heated. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
5 Garnish with orange slices before serving.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/vegetables/candied_sweet_potatoes.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 179 cal |
| Carbohydrates: | 34 g |
| Protein: | 1g |
| Fat: | 4g |
| Cholesterol: | 10 mg |
| Sodium: | 253 mg |
| Calcium: | 29 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SWEET POTATOES,CANNED,W/SYRUP | 24-1/8 lbs | 3 gal | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| BUTTER,MELTED | 1 lbs | 2 cup | |
| SUGAR,BROWN,PACKED | 2-1/2 lbs | 2 qts | |
| SALT | 1-1/2 oz | 2-1/3 tbsp | |
| ORANGE,FRESH,SLICED | 9-1/4 oz | 2 each |
| Method: | |
|
1 Drain potatoes. Lightly spray each steam table pan with non-stick cooking spray. Place potatoes in single layer in each sprayed steam table pan. 2 Pour 1/2 cup butter or margarine over potatoes in each pan. 3 Combine brown sugar and salt. Sprinkle 2 cups mixture over potatoes in each pan. 4 Using a convection oven, bake at 325 F. 20 minutes on low fan, closed vent or until thoroughly heated. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service. 5 Garnish with orange slices before serving. |
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