Marshmallow sweet potatoe

Yield: 100 Servings

Measure Ingredient
8½ cup WATER; WARM
1 cup BUTTER PRINT SURE
1½ cup MILK; DRY NON-FAT L HEAT
25⅞ pounds POTATO SWEET #2 1/2
1½ pounds MARSHMALLOW; WHITE
1 cup SUGAR; GRANULATED 10 LB
2 tablespoons SALT TABLE 5LB

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. 2½ 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: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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