 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 165 | cups, cubes | Yam - Sweet Potato, canned | 41 1/4 | cups | Pineapple juice, canned, unsweetened | 45 1/2 | cups | pancake syrup | 9 1/2 | cups | Margarine, Earth Balance, non hydrogenated |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | Place 3 1/2 lbs potatoes in each 2" full steamtable pan. | 2 | Combine fruit juice, pancake syrup and margarine. Bring to a boil and simmer for 5 minutes. Pour 1 quart over potatoes in each pan. CCP-- Bake in a 350 degree F. standard oven for 30 minutes or until minimum internal temperature is 140 degrees F. or above. CCP-- Hold hot (140 degrees F. or above) for service or cool quickly (per HACCP) to internal temperature of 40 degrees F. or below. |
|