Sweet Potato Par Cook
A recipe from Georgia Department of Education School Nutrition
This simple cooking method prepares sweet potatoes perfectly for use as an ingredient in various recipes.
Ingredients:
- Sweet Potato, Fresh
Steps:
- Using a vegetable brush, wash sweet potatoes under running water. Place into strainer to dry.
- Peel the potatoes.
- Slice in half lengthwise and then crosscut into 1-inch sections. Place into a perforated hotel pan.
- Place pan into the steamer or combi and steam for approximately 15 minutes (or until a paring knife can be inserted without resistance).
- If using same day, place into a solid hotel pan, cover and place into hot holding cabinet. Or continue final cooking process.
- If reserving for future use, spread potatoes out on a parchment lined sheet pan and cool down under refrigeration.
- Once proper cooling temperature is reached, place into a food storage container, cover, label/date and place into cold holding.
Do not overload the pan.
Cook to 135°F or higher.
Hold at 135°F or above.
Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
Hold at 41°F or below.
Recipe Details
Harvest of The Month
HACCP Category:
Process #2 (Same Day)|Process #3 (Complex)
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | cal | |
| Saturated Fat: | g | |
| Total Fat: | g | |
| Sodium: | mg |
Tips:
- If par cooking is used before roasting, reduce steam cooking time to obtain an al dente (slightly firm) texture.
- Critical Control Point: Potatoes must be reheated to 165° for 15 seconds.
