Start with Half a Cup

Cheesy Twice-Baked Sweet Potatoes50 Servings (1 piece)

NUTRITION INFORMATIONSERVING SIZE: 1 pieceAmount per ServingCalories 88 kcalProtein 3.39 gCarbohydrate 15.44 gTotal Fat 1.51 gSaturated Fat 0.93 gCholesterol 4.88 mgVitamin A 10359.37 IUVitamin C 1.79 mgIron 0.47 mgCalcium 95.16 mgSodium 156.46 mgDietary Fiber 2.20 g

EQUIVALENTS: 1 piece provides ¼ cup red /orange vegetable.

Prepare your IngredientsWash and drain Sweet Potatoes

8 pounds

1.) Preheat convection oven to 400°F or conventional oven to 425°F.

Prick the Sweet Potato2.) Prick each sweet potato 3 times with a fork.

BakePlace on a full sheet pan and bake until tender,

about 1 hour. Let cool.

Chives3.) Chop Chives

1.5 ounce

Cut and Scoop4.) Cut the potatoes in half lengthwise and scoop out the flesh,

leaving approximately ½ inch of flesh and skin. Transfer the flesh to a large bowl.

Add IngredientsAdd Cheddar cheese, sour cream, the chives, salt and pepper to the

potato flesh and mash to combine. Shredded reduced-fat Cheddar cheese: 10 OZ / Fat Free Sour Cream:

7 oz. Kosher Salt 1.5 tsp / Ground Black Pepper 1.5 tsp

Mash to Combine

FillFill the potato skins with this mixture.

Sprinkle with Parmesan cheese.¾ cup Parmesan Cheese

Bake 6.) Bake the stuffed potatoes until hot and the cheese

is browned, about 20 minutes.

Cut and Portion7.) Cut the sweet potatoes into halves or thirds to

reach approximately 50 servings.

Ingredients Weight Measure Method

1.) Preheat convection oven to 400°F or conventional oven to 425°F. 2.) Prick each sweet potato 3 times with a fork. Place on a full sheet pan and bake until tender, about 1 hour. Let cool.3.) Chop chives.

4.) Cut the potatoes in half lengthwise and scoop out the flesh, leaving approximately ½ inch of flesh and skin. Transfer the flesh to a large bowl.

Shredded reduced-fat Cheddar cheese

10 OZ

5.) Add Cheddar cheese, sour cream, the chives, salt and pepper to the potato flesh and mash to combine. Fill the potato skins with this mixture. Sprinkle with Parmesan cheese.Fat-free sour cream 7 oz.

Kosher salt 1 ½ tspGround black pepper 1 ½ tspShredded Parmesan cheese ¾ cup

6.) Bake the stuffed potatoes until hot and the cheese is browned, about 20 minutes7.) Cut the sweet potatoes into halves or thirds to reach 50 servings.

Cheesy Twice-Baked Sweet Potatoes 50 servings (1 piece)

Start with Half a Cup is grateful for assistance in developing this resource from the following:

Recipe VT FEED's publication: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks http://www.vtfeed.org/tools

Scott Kanzow, Chef Manager, Reed Intermediate School, Newtown, andDan Shields, Director of Dining Services, Newtown Public Schools