1. Start with Half a Cup

2. Cheesy Twice-Baked Sweet Potatoes 50 Servings (1 piece) NUTRITION INFORMATION SERVING SIZE: 1 piece Amount per Serving Calories 88 kcal Protein 3.39 g Carbohydrate 15.44 g Total Fat 1.51 g Saturated Fat 0.93 g Cholesterol 4.88 mg Vitamin A 10359.37 IU Vitamin C 1.79 mg Iron 0.47 mg Calcium 95.16 mg Sodium 156.46 mg Dietary Fiber 2.20 g EQUIVALENTS: 1 piece provides ¼ cup red /orange vegetable.

3. Prepare your Ingredients Wash and drain Sweet Potatoes 8 pounds 1.) Preheat convection oven to 400°F or conventional oven to 425°F.

4. Prick the Sweet Potato 2.) Prick each sweet potato 3 times with a fork.

5. Bake Place on a full sheet pan and bake until tender, about 1 hour. Let cool.

6. Chives 3.) Chop Chives 1.5 ounce

7. Cut and Scoop 4.) Cut the potatoes in half lengthwise and scoop out the flesh, leaving approximately ½ inch of flesh and skin. Transfer the flesh to a large bowl.

8. Add Ingredients Add Cheddar cheese, sour cream, the chives, salt and pepper to the potato flesh and mash to combine. Shredded reduced-fat Cheddar cheese: 10 OZ / Fat Free Sour Cream: 7 oz. Kosher Salt 1.5 tsp / Ground Black Pepper 1.5 tsp

9. Mash to Combine

10. Fill Fill the potato skins with this mixture. Sprinkle with Parmesan cheese. ¾ cup Parmesan Cheese

11. Bake 6.) Bake the stuffed potatoes until hot and the cheese is browned, about 20 minutes.

12. Cut and Portion 7.) Cut the sweet potatoes into halves or thirds to reach approximately 50 servings.

13. IngredientsWeightMeasureMethod 1.) Preheat convection oven to 400°F or conventional oven to 425°F. 2.) Prick each sweet potato 3 times with a fork. Place on a full sheet pan and bake until tender, about 1 hour. Let cool. 3.) Chop chives. 4.) Cut the potatoes in half lengthwise and scoop out the flesh, leaving approximately ½ inch of flesh and skin. Transfer the flesh to a large bowl. Shredded reduced-fat Cheddar cheese 10 OZ 5.) Add Cheddar cheese, sour cream, the chives, salt and pepper to the potato flesh and mash to combine. Fill the potato skins with this mixture. Sprinkle with Parmesan cheese. Fat-free sour cream7 oz. Kosher salt1 ½ tsp Ground black pepper1 ½ tsp Shredded Parmesan cheese¾ cup 6.) Bake the stuffed potatoes until hot and the cheese is browned, about 20 minutes 7.) Cut the sweet potatoes into halves or thirds to reach 50 servings. Cheesy Twice-Baked Sweet Potatoes 50 servings (1 piece)

14. Start with Half a Cup is grateful for assistance in developing this resource from the following: Recipe VT FEED's publication: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks http://www.vtfeed.org/tools Scott Kanzow, Chef Manager, Reed Intermediate School, Newtown, and Dan Shields, Director of Dining Services, Newtown Public Schools