| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 8 1/2 |
c |
WATER; WARM |
| 1 |
c |
BUTTER PRINT SURE |
| 1 1/2 |
c |
MILK; DRY NON-FAT L HEAT |
| 25 7/8 |
lb |
POTATO SWEET #2 1/2 |
| 1 1/2 |
lb |
MARSHMALLOW; WHITE |
| 1 |
c |
SUGAR; GRANULATED 10 LB |
| 2 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
450 F. OVEN
1. RECONSTITUTE MILK IN MIXER BOWL.
2. ADD SWEET POTATOES; BEAT AT LOW SPEED UNTIL SMOOTH.
3. ADD SALT, MELTED BUTTER OR MARGARINE, AND SUGAR; BLEND AT MEDIUM SPEED.
4. SCRAPE DOWN BOWL; BEAT AT HIGH SPEED 2 MINUTES.
5. PLACE ABOUT 2 GAL POTATOES IN EACH GREASED PAN; COVER PANS.
6. BAKE IN 375 OVEN FOR 45 MINUTES OR UNTIL BROWN SUGAR AND BUTTER
OR MARGARINE MELT. AFTER POTATOES ARE HEATED THROUGH, SPRINKLE AN EQUAL
QUANTITY OF MARSHMALLOWS OVER POTATOES IN EACH PAN. INCREASE OVEN
TEMPERATURE TO 450 F; BAKE 15 MINUTES OR UNTIL MARSHMALLOWS ARE LIGHTLY
BROWNED. IN CONVECTION OVEN, BAKE 10 MINUTES AT 400 F., ON HIGH FAN,
CLOSED VENT.
NOTE: 1. IN STEP 1, 22 LB 8 OZ COOKED FRESH SWEET POTATOES (28 LB 2 OZ
A.P.) OR DRAINED, CANNED SWEET POTATOES (24-NO. 3 SQUAT CN SYRUP PACK OR
19-NO. 2 1/2 CN SYRUP PACK) MAY BE USED.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.
Recipe Number: Q06902
SERVING SIZE: 1/2 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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