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Suggest a better descriptionPAN: 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, MELTED BUTTER OR MARGARINE AND SUGAR; 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; COVER PANS. 6. BAKE 45 MINUTES OR UNTIL HEATED THOROUGHLY. NOTE: 1. IN STEP 3, 25 LB 14 OZ COOKED FRESH SWEET POTATOES (32 LB 6 OZ A.P.) OR DRAINED, CANNED SWEET POTATOES (28-NO. 3 SQUAT CN SYRUP PACK OR 21-NO. 2 1/2 CN SYUP PACK) MAY BE USED. NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. NOTE: 3. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325 F., 30 MINUTES ON HIGH FAN; CLOSED VENT. Recipe Number: Q06900 SERVING SIZE: 1/2 CUP From the
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 17 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.4mg | 0 % | |
Sodium 12.4mg | 0 % | |
Potassium 36.9mg | 1 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.6g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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