Baked Sweet Potatoes and Apples (25 servings)

 

• 2 lbs. Fresh sweet potatoes, diced 1⁄2"
• 1/2 cup (4 oz.)butter or margarine
• 1/4 cup Chopped ginger
• 1 1/2 cups Brown sugar
• 2 teaspoons Ground cinnamon
• 2 teaspoons Ground nutmeg
• 1 teaspoon Salt
• 2 teaspoons Vanilla extract
• 3 lbs. green apples, chopped
• 1 cup Water
• 1 cup Frozen, concentrated orange juice, thawed
• 1 cup Dried Cranberries
• 2 Tablespoons Cornstarch
• 2 Tablespoons Water

• Place sweet potatoes on a steam table pan (12" x 20" x 2½").
• Bake:

  Conventional oven: 375 °F for 20-25 minutes.

  Convection oven: 350 °F for 15-20 minutes.

  Critical Control Point: Heat to 140 °F or higher.
• While sweet potatoes are baking, add margarine, ginger, brown sugar, cinnamon, nutmeg, salt, and vanilla to a large stock pot. Simmer uncovered over medium-high heat for 1–2 minutes.
• Add apples. Simmer uncovered over medium-high heat for 3–5 minutes. Stir well until apples are coated with sugar mixture.
• Add water and orange juice concentrate. Bring to a boil.
• Add cranberries, cornstarch, and water. Stir well. Bring to a boil. Allow cornstarch mixture to thicken and adhere to apples.
• After removing sweet potatoes from oven, apple mixture the sweet potatoes.
• Makes 25 (1⁄3 cup) servings.