Sweet potatoes southern s

100 Servings

Ingredients

Quantity Ingredient
8 cups WATER; WARM
¾ cup BUTTER PRINT SURE
1½ cup MILK; DRY NON-FAT L HEAT
25⅞ pounds POTATO SWEET #2 1/2
¾ pounds SUGAR; BROWN, 2 LB
1 tablespoon NUTMEG GROUND
2 tablespoons CINNAMON GROUND 1 LB CN
2 tablespoons SALT TABLE 5LB

Directions

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. 2½ 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: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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