RECIPE DETAILS
Item ID: SI201
Serving Description: 1/2 Cup (3.64oz.)
Food Category: Vegetable recipes
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: SI201
Serving Description: 1/2 Cup (3.64oz.)
Food Category: Vegetable recipes
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Sweet potatoes yield 85%
1. Wash potatoes.
2. Using the Hobart chopper, cut sweet potatoes into French Fries.
3. Preheat oven to 375 degrees F.
Preparation
1. Toss potatoes with oil and salt.
2. Spread fries onto lined sheet pans, make sure they are not overlapping.
3. Roast at 375 degrees for approximately 25 minutes until browned and fork tender. Potatoes may be stirred if they are browning unevenly.
Serving
Serving = 1/2 Cup (3.64oz)
Note: Use tongs for service
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0.5 | Meat/Meat Alternative: 0 | Calories: 31.38 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 5.9% | |
Red Orange: 0.5 | Grains: 0 | Sodium: 209.5 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0 | |||
Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.