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Stuffed Breakfast Sweet Potato
50 Servings
Crediting:
One Portion Credits As:
- 1/2 cup total vegetable (1/2 cup red/orange vegetable)
- 1/4 cup fruit
- 1.00 oz eq meat/meat alternate
- 1.00 oz eg grain
PrimeroEdge: SR110640
Ingredients
Stuffed Breakfast Sweet Potato
| 25 Sweet potatoes Fresh, 8 to 10 oz AP |
| 7 ½ Pounds Apples, diced |
| 2 Tablespoons Cinnamon |
| 3 Quarts + ½ cup Yogurt, vanilla, lowfat |
| 3 Pounds 2 oz Granola |
| 1 Pound + 9 oz Nuts, walnuts, chopped |
Stuffed Breakfast Sweet Potato Directions
- Line full size sheet pans with parchment paper.
- Using a vegetable brush, scrub sweet potatoes under running water to remove debris.
- Using a chef’s knife, cut sweetpotatoes in half lengthwise.
- Place halved sweet potatoes on each lined pan.
- Bake sweet potato halves at 350 °F for approximately 25 to 30 minutes or until easily pierced with a fork. CCP: Heat to 135 °F or higher.
- Remove sweet potatoes from the oven at the end of cooking.
- Toss apples with cinnamon. Place on a parchment lined sheet tray.
- Roast in a 350 °F oven for 35-45 minutes.
- Portion yogurt into cups using a #16 scoop (¼ c)
To Serve:
- Serve one sweet potato half using tongs.
- Top with #16 scoop (¼ c) roasted apples and 1 oz. granola.
- Serve yogurt on the side to be drizzle on top.
- Serve with ½ ounce chopped walnuts.
Note: Serve in a to-go container with components cuped separately for breakfast in the classroom or grab and go.
Notes
Source:
International Fresh Produce Association
https://www.freshproduce.com/siteassets/files/foodservice/10-fruit-veggie-forward-school-breakfast-recipes-foundation-for-fresh-prod.pdf
