Baked Sweet Potatoes and Apples

6 servings
For 25 & 50 servings, see Recipe notes below.

CACFP Home Childcare Crediting Information

½ cup provides:

3 cups or 12 oz Fresh sweet potatoes, diced
2 Tbsp or 1 oz Margarine, trans fat-free
1 Tbsp or ½ oz Fresh ginger, chopped
½ cup or 3 oz Brown sugar, loosely packed
½ tsp Ground cinnamon
½ tsp Ground nutmeg
¼ tsp Salt
½ tsp Vanilla extract
1 ¼ cups or 7 oz Frozen green apples, thawed, unsweetened
¼ cup or 2 oz Water
¼ cup or 2 oz Orange juice, concentrated, frozen, thawed
⅓ cup or 1 ¼ oz Dried cranberries or dried raisins
1 ½ tsp Cornstarch
1 ½ tsp Water

Spray (8” x 8”) square baking dish with nonstick cooking spray. Place diced sweet potatoes in the baking pan and cover tightly with foil.
Bake:

Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
While sweet potatoes are baking, prepare the glaze. In a medium pot, add margarine, ginger, brown sugar, cinnamon, nutmeg, salt, and vanilla. Simmer on top of stove, uncovered over medium-high heat, for 1-2 minutes.
Add apples. Simmer uncovered over medium-high heat for 3-5 minutes. Stir well until apples are coated with glaze mixture.
Add water and orange juice concentrate. Bring the mixture to a boil.
Add dried cranberries, cornstarch, and water. Stir well. Bring the cornstarch mixture to a boil allowing the mixture to thicken and adhere to apples.
After removing sweet potatoes from oven, pour apple mixture over sweet potatoes in the baking dish.
Critical Control Point: Hold at 140 °F or higher until served.
Serve ½ cup (portion with ½ cup measuring cup or 4 oz spoodle).

Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).