[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-404878-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-404878-en":131},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","roasted-sweet-potatoes-nslp-50-recipe","Roasted Sweet Potatoes - NSLP 50 - recipe","","Roasted Sweet Potatoes-NSLP provides a standardized recipe for roasted sweet potatoes within the NSLP meal program. It lists ingredients such as sweet potatoes, table salt, chili powder, brown sugar, honey, and sesame or cooking oils with a specified batch quantity. Preparation includes preheating to 400°F, peeling and dicing into large cubes, seasoning and mixing, roasting until tender, and using a hot-holding standard. HACCP guidance covers sanitation steps, CCP temperature control (135°F for time), immediate service requirements, corrective actions for drops below temperature, holding-time limits, and daily log recording.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/roasted-sweet-potatoes-nslp-50-recipe/404878/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/roasted-sweet-potatoes-nslp-50-recipe/404878.png","ImageObject",300,407,{"name":42,"@type":43},"adawds","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-29","2026-09-27",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",11,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What are the main ingredients in the Roasted Sweet Potatoes-NSLP recipe?","Question",{"text":63,"@type":64},"The recipe uses raw sweet potatoes, table salt, chili powder, brown sugar, honey, and cooking oils such as sesame oil or vegetable oil/palm kernel oil.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How are the sweet potatoes prepared and roasted?",{"text":68,"@type":64},"Sweet potatoes are peeled and diced into large cubes, mixed with salt, chili powder, brown sugar, honey, and oils, spread in trays lined with parchment, and roasted at 400°F for 30–45 minutes until tender but not mushy.",{"name":70,"@type":61,"acceptedAnswer":71},"What HACCP critical controls apply for holding and corrective actions?",{"text":72,"@type":64},"Hot food must be served immediately and held above 135°F. Items dropping below 135°F must be removed from service, reheated to 135°F, and any not eaten after reheating must be discarded.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},404878,1790672311,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,110,115,120,123,127],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":102,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},6,"Technology",50,"technology",{"id":107,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":108,"slug":109},7,40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":112,"show_sort_weight":113,"slug":114},8,"Research & Report",30,"research-report",{"id":116,"doc_module":4,"doc_module_name":25,"category_name":117,"show_sort_weight":118,"slug":119},9,"Religion & Spirituality",20,"religion-spirituality",{"id":118,"doc_module":4,"doc_module_name":25,"category_name":121,"show_sort_weight":118,"slug":122},"World Cup","world-cup",{"id":124,"doc_module":4,"doc_module_name":25,"category_name":125,"show_sort_weight":124,"slug":126},10,"Lifestyle","lifestyle",{"id":128,"doc_module":4,"doc_module_name":25,"category_name":129,"show_sort_weight":97,"slug":130},19,"General","general",{"code":4,"msg":82,"data":132},{"doc_id":79,"user_id":133,"nickname":42,"user_avatar":134,"doc_module":4,"category_id":107,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":26,"language":140,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":12,"update_tm":144,"read_time":97,"preview_page_count":4},3985747872983,"https://ap-avatar.wpscdn.com/davatar_994ba38a5ba835b3df7d355c54d3ed8d","Roasted Sweet Potatoes-NSLP   \nGeneral Information  \n\n| Recipe \\#\u003Cbr>1752879\u003Cbr>Copied From\u003Cbr>Roasted Sweet Potatoes-CACFP\u003Cbr>Ingredients | Category\u003Cbr>Vegetables \u003Cbr>􀚻 | Source\u003Cbr>Local |  |  |  |\n| --- | --- | --- | --- | --- | --- |\n| Name |  | Quantity |  | + | Quantity 2 |\n| Sweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program)\u003Cbr>Salt, table\u003Cbr>Spices, chili powder\u003Cbr>Sugars, brown\u003Cbr>Honey\u003Cbr>Oil, sesame, salad or cooking Vegetable oil, palm kernel |  |  | 11 lbs.\u003Cbr>1 ½ tsp.\u003Cbr>3 tbsp.\u003Cbr>¼ c. packed\u003Cbr>½ c.\u003Cbr>2 tbsp.\u003Cbr>2 tbsp. |  |  |\n| Preparation Instructions |  |  |  |  |  |\n\nHACCP Process: \\#2-Same Day Service  \n1. Preheat oven to 400° F.  \n2. Peel sweet potatoes and dice them into large cubes.  \n3. In a large mixing bowl, add salt, chili powder, brown sugar, honey, and oils and mix until the potatoes are covered with seasoning and oil.  \n4. Spread the potatoes in an even layer 2 sheets trays, or 18 x 13 inch tray, lined with parchment.  \n5. Roast the potatoes for 30-45 minutes until they are tender but not mushy. Keep in oven on warm setting until ready to serve.  \nFood prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.  \nAssemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.  \nRoasted Sweet Potatoes-NSLP  \nServing Size  \n0. 5 Cup  \nYield  \n50.00  \nNutrition Facts  \n\n| Serving Size 0.5 Cup (106 gm) |  |  |\n| --- | --- | --- |\n| Amount Per Serving\u003Cbr>Calories 111.174 |  |  |\n| % Daily Value* |  |  |\n| Total Fat 1.207gm |  | 1.857% |\n| Saturated Fat 0.551gm |  | 2.753% |\n| Trans Fat 0.000* gm |  |  |\n| Cholesterol 0.000 mg |  |  |\n| Sodium 139.026 mg |  | 5.793% |\n| Total\u003Cbr>Carbohydrate | 24.192gm | 8.064% |\n| Dietary Fiber | 3.170gm | 12.678% |\n| Total Sugars 8.057gm |  |  |\n| Includes 3.851 gm of Added Sugars |  |  |\n| Protein 1.644gm |  | 3.287% |\n| Vitamin A, RAE 714.721 mcg |  | 79.413% |\n| Vitamin C 2.415 mg |  | 4.026% |\n| Vitamin D 0.000 mcg |  |  |\n| Calcium 32.700 mg |  | 3.27% |\n| Iron 0.715 mg |  | 3. 975% |\n| Potassium 349.011 mg |  | 7.426% |\n| Saturated Fat % of Calories 4.457 %\u003Cbr>* Indicates missing Nutrient Information.\u003Cbr>^ Indicates user added nutrient.\u003Cbr>The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to the daily diet. 2,000 calories a day is used for general nutrition advice.\u003Cbr>Meal Components |  |  |\n\n[https://menuplan.healthepro.com/organizations/2384/recipes/1752879](https://menuplan.healthepro.com/organizations/2384/recipes/1752879) 1/2  \nWash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination.  \nThis applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.  \nVegetables can be steamed from fresh, frozen or canned product. Wash, peel and cut up product into desired size pieces, if needed.  \nPlace product in a clean perforated pan.  \nVegetables can be steamed in an oven, steam kettle or steamer. To steam in an oven, place perforated pan in a 4\" deep pan that contains at least 2 cups of water. Cover tightly with foil. To steam in a steamer, follow instructions for your particulate steamer. Do not add water to vegetables. To steam in a steam jacketed kettle, follow manufacturer instructions.  \nCCP: Heat to 135° F or higher for at least 15 seconds.  \nRemove product from steamer, kettle or oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury.  \nCCP: Product should be served immediately. Ensure that hot food is held at a temperature above 135° F.  \nCORRECTIVE ACTION HOT FOOD: All cooked food items being held for service that drop below 135 de","cbCaiu1rW4N9ZzzJ","https://ap.wps.com/l/cbCaiu1rW4N9ZzzJ","pdf",204689,"English","# General Information\n## Ingredients\n## Preparation Instructions (HACCP)\n## Serving Size, Yield, and Nutrition Facts\n## Food Safety Practices\n## Dates and Measurements","[{\"question\":\"What are the main ingredients in the Roasted Sweet Potatoes-NSLP recipe?\",\"answer\":\"The recipe uses raw sweet potatoes, table salt, chili powder, brown sugar, honey, and cooking oils such as sesame oil or vegetable oil/palm kernel oil.\"},{\"question\":\"How are the sweet potatoes prepared and roasted?\",\"answer\":\"Sweet potatoes are peeled and diced into large cubes, mixed with salt, chili powder, brown sugar, honey, and oils, spread in trays lined with parchment, and roasted at 400°F for 30–45 minutes until tender but not mushy.\"},{\"question\":\"What HACCP critical controls apply for holding and corrective actions?\",\"answer\":\"Hot food must be served immediately and held above 135°F. Items dropping below 135°F must be removed from service, reheated to 135°F, and any not eaten after reheating must be discarded.\"}]","Roasted Sweet Potatoes - NSLP 50 - recipe | PDF",1790551552]