| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 8 |
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 |
c |
SUGAR; GRANULATED 10 LB |
| 2 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 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 MEDIUM SPEED FOR 2 MINUTES.
5. PLACE ABOUT 2 GAL POTATOES IN EACH GREASED PAN; COVER PANS.
6. BAKE 45 MINUTES OR UNTIL HEATED THOROUGHLY.
NOTE: 1. IN STEP 3, 25 LB 14 OZ COOKED FRESH SWEET POTATOES (32 LB 6 OZ
A.P.) OR DRAINED, CANNED SWEET POTATOES (28-NO. 3 SQUAT CN SYRUP PACK OR
21-NO. 2 1/2 CN SYUP PACK) MAY BE USED.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.
NOTE: 3. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325 F.,
30 MINUTES ON HIGH FAN; CLOSED VENT.
Recipe Number: Q06900
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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