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Name: Marshmallow Sweet Potatoe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 100
Cuisine: American
Ingredients: 1 c BUTTER PRINT SURE; 1 c SUGAR; GRANULATED 10 LB; 1 1/2 lb MARSHMALLOW; WHITE; 8 1/2 c WATER; WARM; 25 7/8 lb POTATO SWEET #2 1/2; 2 tb Salt; 1 1/2 c MILK; DRY NON-FAT L HEAT

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INGREDIENTS

1 c BUTTER ; PRINT SURE
1 c SUGAR; GRANULATED 10 LB
1 1/2 lb MARSHMALLOW; WHITE
8 1/2 c WATER; WARM
25 7/8 lb POTATO SWEET ; #2 1/2
2 tb Salt
1 1/2 c MILK; DRY NON-FAT L HEAT

Servings

INSTRUCTIONS

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 450 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 HIGH SPEED 2 MINUTES. 5. PLACE ABOUT 2 GAL POTATOES IN EACH GREASED PAN; COVER PANS. 6. BAKE IN 375 OVEN FOR 45 MINUTES OR UNTIL BROWN SUGAR AND BUTTER OR MARGARINE MELT. AFTER POTATOES ARE HEATED THROUGH, SPRINKLE AN EQUAL QUANTITY OF MARSHMALLOWS OVER POTATOES IN EACH PAN. INCREASE OVEN TEMPERATURE TO 450 F; BAKE 15 MINUTES OR UNTIL MARSHMALLOWS ARE LIGHTLY BROWNED. IN CONVECTION OVEN, BAKE 10 MINUTES AT 400 F., ON HIGH FAN, CLOSED VENT. NOTE: 1. IN STEP 1, 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. 2 1/2 CN SYRUP PACK) MAY BE USED. NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. Recipe Number: Q06902 SERVING SIZE: 1/2 CUP From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Marshmallow Sweet Potatoe

1 c BUTTER PRINT SURE
1 c SUGAR; GRANULATED 10 LB
1 1/2 lb MARSHMALLOW; WHITE
8 1/2 c WATER; WARM
25 7/8 lb POTATO SWEET #2 1/2
2 tb Salt
1 1/2 c MILK; DRY NON-FAT L HEAT

PAN:  18 BY 24-INCH ROASTING PAN                  TEMPERATURE:  350 F. OVEN  450 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 HIGH SPEED 2 MINUTES.    5.  PLACE ABOUT 2 GAL POTATOES IN EACH GREASED PAN; COVER PANS.    6.  BAKE IN 375 OVEN FOR 45 MINUTES OR UNTIL BROWN SUGAR AND BUTTER  OR MARGARINE MELT. AFTER POTATOES ARE HEATED THROUGH, SPRINKLE AN EQUAL  QUANTITY OF MARSHMALLOWS OVER POTATOES IN EACH PAN. INCREASE OVEN  TEMPERATURE TO 450 F; BAKE 15 MINUTES OR UNTIL MARSHMALLOWS ARE LIGHTLY  BROWNED.  IN CONVECTION OVEN, BAKE 10 MINUTES AT 400 F., ON HIGH FAN,  CLOSED VENT.    NOTE:  1.  IN STEP 1, 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. 2 1/2 CN SYRUP PACK) MAY BE USED.    NOTE:  2.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD  A02500.    Recipe Number: Q06902    SERVING SIZE: 1/2 CUP    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (197g)
Recipe Makes: 100

Calories: 156
Calories from Fat: 17 (11%)

Amt Per Serving		% DV

	Total Fat 1.9g	3 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 5.2mg		2 %
Sodium 95.4mg		3 %
Potassium 433.3mg		11 %
Total Carbohydrate 32.7g		10 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 29.1g
Protein 2.7g		4 %
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.

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Calories per serving: 156

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