| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 8 | c | WATER; WARM |
| 3/4 | c | BUTTER PRINT SURE |
| 1 1/2 | c | MILK; DRY NON-FAT L HEAT |
| 25 7/8 | lb | POTATO SWEET #2 1/2 |
| 3/4 | lb | SUGAR; BROWN, 2 LB |
| 1 | tb | NUTMEG GROUND |
| 2 | tb | CINNAMON GROUND 1 LB CN |
| 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; 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; SPRINKLE AN EQUAL QUANTITY OF BROWN SUGAR OVER POTATOES IN EACH PAN. CUT BUTTER OR MARGARINE INTO SMALL PIECES; SPRINKLE AN EQUAL QUANTITY OVER BROWN SUGAR IN EACH PAN. DO NOT COVER. 6. BAKE IN OVER 375 F FOR 45 MINUTES OR UNTO BROWN SUGAR AND BUTTER OR MARGARINE MELTS. NOTE: 1. IN STEP 3, 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 TYPED OF PANS MAY BE USED. SEE RECIPE CARD A02500. Recipe Number: Q06901 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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