Root Vegetables

Sweet Potato Fries

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Sweet Potato Fries

Serving Size: 1/2 Cup

Ingredients

50 Servings
6 pounds plus 9 ounces sweet potatoes, scrubbed well
Nonstick cooking spray
1/2 cup cinnamon
100 Servings
13 pounds plus 6 ounces sweet potatoes, scrubbed well
Nonstick cooking spray
1 cup cinnamon

Directions

  1. Place whole sweet potatoes in steam table pan and steam approximately 4 minutes. Cool, then peel. Slice lengthwise into 1/4-inch strips.
  2. Place sweet potato strips in a single layer on 18x26x1-inch baking trays lightly sprayed with nonstick spray. Spray tops of potatoes lightly. Sprinkle cinnamon over tops of potatoes and bake in preheated 425-degree oven for about 20 minutes.
  3. Hold at 140 degrees F or higher.

Notes

Adapted from an original recipe from Iowa Gold Star Cycle Menus, Team Nutrition Iowa, U.S. Department of Agriculture and Team Nutrition.

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Roasted Radishes and Root Vegetables

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Roasted Radishes and Root Vegetables

Serving Size: 1/2 Cup

Ingredients

50 Servings
10 pounds plus 7 ounces medium sweet potatoes, scrubbed, peeled and cut into 2-inch chunks (about 11 cups)
8 pounds plus 6 ounces medium parsnips, washed, peeled and cut into 2-inch chunks (about 8 cups)
4 pounds plus 2 ounces medium red onions, peeled and quartered
3 pounds radishes, washed, tops removed
4 whole garlic heads, cut in half lengthwise
1/2 cup plus 1 tablespoon olive oil
1 teaspoon salt
2 teaspoons black pepper
1/4 cup fresh or dried thyme
100 Servings
21 pounds medium sweet potatoes, scrubbed, peeled and cut into 2-inch chunks (about 22 cups)
17 pounds medium parsnips, washed, peeled and cut into 2-inch chunks (about 16 cups)
8 pounds plus 6 ounces medium red onions, peeled and quartered
6 1/4 pounds radishes, washed, tops removed
8 whole garlic heads, cut in half lengthwise
11/4 cups olive oil
1 tablespoon plus 1 teaspoon black pepper
1/2 cup fresh or dried thyme
2 teaspoons salt

Directions

  1. Preheat oven to 450 degrees. In a large bowl, put sweet potatoes, parsnips, onions, radishes and garlic. Toss with olive oil, salt and pepper.
  2. Arrange vegetables in a single layer in roasting pans. Bake until vegetables are tender and golden, stirring occasionally, at least 45 minutes.
  3. Sprinkle with thyme and garnish with thyme sprigs, if desired.
  4. Hold at 140 degrees F or higher.

Notes

Adapted from a recipe created by the Radish Council for Fruits and Veggies More Matters and the Centers for Disease Control and Prevention.

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Crunchy Vegetable Burritos

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Crunchy Vegetable Burritos

Serving Size: 1/2 cup vegetables and 2 tablespoons cheese

Ingredients

50 Servings
1 1/2 quarts shredded raw sweet potatoes, scrubbed and washed
1 1/2 quarts chopped fresh broccoli, washed first
1 quart canned kidney beans, rinsed and drained
3 cups chopped fresh tomatoes, washed before chopping
1 1/2 cups sliced green onions or chopped purple onion
1 cup chopped canned green chiles, drained first
2 quarts low-fat plain yogurt
2 cups low-fat ranch dressing (See Dressings and Dips)
1 tablespoon chili powder
1 tablespoon garlic powder
2 teaspoons ground cumin
50 (10-inch) flour tortillas or whole-wheat flour tortillas
6 cups shredded Monterey Jack or cheddar cheese
100 Servings
3 quarts shredded raw sweet potatoes, scrubbed and washed
3 quarts chopped fresh broccoli, washed first
2 quarts canned kidney beans, rinsed and drained
6 cups chopped fresh tomatoes, washed before chopping
3 cups sliced green onions or chopped purple onion
2 cups chopped canned green chiles, drained first
1 gallon low-fat plain yogurt
1 quart low-fat ranch dressing (See Dressings and Dips)
2 tablespoons chili powder
2 tablespoons garlic powder
1 tablespoon plus 1 teaspoon ground cumin
100 (10-inch) flour tortillas or whole-wheat flour tortillas
12 cups shredded Monterey Jack or cheddar cheese

Directions

  1. In large bowl, combine the sweet potatoes, broccoli, beans, tomatoes, onions and chiles.
  2. In second bowl, combine yogurt, ranch dressing, chili powder, garlic powder and cumin. Blend well. Pour over vegetables and toss to combine.
  3. Lay tortillas flat on clean counter. Using No. 8 scoop, add vegetable mix, then top with 2 tablespoons cheese and spread filling evenly in center of tortilla, leaving 1 1/2 inches at bottom. Fold up bottom of tortilla to cover filling. Fold sides over filling.
  4. Place burritos in shallow pans, cover and serve chilled or heat in 350-degree oven for 5 minutes. Burritos can also be heated in the microwave oven for 25 seconds to serve warm.
  5. Hold at 140 degrees F or higher if serving warm or 41 degrees F or lower if serving cold.

Notes

Source: Recipe reprinted with permission of the North Carolina SweetPotato Commission.

https://www.kidchenexpedition.com/crunchy-vegetable-burritos/

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Apple-Glazed Sweet Potatoes

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Apple-Glazed Sweet Potatoes

Serving Size: 1/2 Cup

Ingredients

50 Servings
18 pounds small sweet potatoes, whole, scrubbed
2 quarts 100 percent apple juice, unsweetened
2 teaspoons ground nutmeg
2 tablespoons ground cinnamon
2 tablespoons salt or to taste
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
100 Servings
36 pounds small sweet potatoes, whole, scrubbed
1 gallon 100 percent apple juice, unsweetened
1 tablespoon ground nutmeg
1/4 cup ground cinnamon
1/8 cup salt or to taste
2 cups (1 pound) unsalted butter, cut into 1-inch pieces

Directions

  1. Preheat oven to 375 degrees. Prick sweet potatoes with a fork and bake 45 minutes to 1 hour until tender. Peel when cool. Slice into thick slices; cut slices in half if necessary to get similar-size pieces.
  2. Place apple juice in steam kettle, tilt skillet or saute pan and reduce to one-quarter of the original amount over medium-high heat.
  3. Add nutmeg, cinnamon and salt to apple glaze and stir in pats of butter. Reduce heat.
  4. Add sweet potatoes to apple-spice glaze, continuing to stir until well-coated and heated through.
  5. Hold warm in 200-degree oven until ready to serve.

Notes

Sources: Produce for Better Health Foundation, American Cancer Society and http://healthymeals.nal.usda.gov.

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Baked Sweet Potatoes

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Baked Sweet Potatoes

Serving Size: 1 cup (1 small sweet potato)

Ingredients

50 Servings
50 small sweet potatoes
Canola oil
100 Servings
100 small sweet potatoes
Canola oil

Directions

  1. Scrub sweet potatoes and rub each with a few drops of canola oil.
  2. Bake in preheated 350-degree oven for 45 minutes or until a fork inserted in the sweet potatoes is easily inserted.
  3. Serve immediately.
  4. Hold at 140 degrees F or higher.

Notes

BAKED SWEET POTATO BAR To create a Baked Sweet Potato Bar, Deborah Taylor suggests setting up a selection of toppings by using shaker bottles and bowls to hold ingredients. Bake the sweet potatoes and then let students build their custom sweet potatoes by offering the following toppings:

Butter, Promise brand spread, Brown sugar, Honey, Maple syrup, Chopped pecans or other nuts, Cinnamon sugar, Pumpkin pie spice, Mini marshmallows, Golden raisins, Any dried fruit coarsely chopped including apricots, cherries, apples, etc., Diced dates, Coconut, Red chili flakes, Red hot candies, Salt and pepper

Source: Deborah Taylor, RD/LD, SNS, Director, Shawnee School Nutrition Services, Shawnee Public Schools, Shawnee, OK.

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