Recipe#1175

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1/2 Cup (2 Pieces) Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature:

INGREDIENTS

22 lb 8 oz (20-No. 3 vac cn) potatoes, sweet, canned
2 each (1 lb) oranges, fresh, unpeeled, thinly sliced (optional)
2 cups (1 lb) butter or margarine, melted
6 lb 12 oz (3-No. 2 1/2 cn) sirup, blended, canned
2 1/4 tbsp. (1 1/2 oz) salt
1 cup (5 oz) cornstarch
2 cups reserved potato sirup or water

INSTRUCTIONS

Reserve 2 cups sirup from potatoes. Place potatoes in single layer in each greased pan. Garnish potatoes with orange slices. Pour an equal quantity of butter or margarine over potatoes in each pan. Combine blended sirup, salt, cornstarch in 2 cups sirup from potatoes or water; bring to a boil, and cook about 5 minutes. Pour over potatoes. Bake 25 minutes; baste with sirup, continue baking 20 minutes.

NOTE: 1. 22 lb 8 oz cooked fresh sweet potatoes (31 lb fresh sweet potatoes A.P.), or drained, canned sweet potatoes (24-No. 3 squat cn, sirup pack, or 19-No. 2 1/2 cn, sirup pack) may be substituted for canned sweet potatoes in recipe.
2. If desired, potatoes may be prepared in 3 sheet pans (18 by 26-inches).