| SWEET POTATO CROQUETTES | ||||||||
| Makes 100 servings – ¼ cup each. | Bake in 305° oven. | |||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Hot mashed sweet potatoes ** | 14 lbs. | 1 ¾ gals. | ||||||
| Shell eggs | 8 | |||||||
| Milk | 1 cup | |||||||
| Butter or margarine | 10 oz. | 1 ¼ cup | ||||||
| Brown sugar | ¾ cup | |||||||
| Salt | 1 ½ tsps. | |||||||
| Nutmeg | 1 Tbsp. | |||||||
| Crushed corn flakes, or Shredded coconut | ||||||||
| ** | Use fresh cooked or canned sweet potatoes. | |||||||
| DIRECTIONS: | ||||||||
| 1. Use fresh cooked or canned sweet potatoes. | ||||||||
| 2. Mix all ingredients until well blended. Shape into balls or croquettes. (Use a No. 16 scoop for portioning.) | ||||||||
| 3. Roll in crushed corn flakes or shredded coconut. Place on greased baking sheet and heat at 350° F. for 15 minutes or until tipped with brown. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | ¼ cup | |||||||
| Calories | 101 | Iron | 0.49 Mg | Protein | 1.65 G | 6.53% | ||
| Cholesterol | 17 Mg | Calcium | 17.24 Mg | Carbohydrates. | 17.24 G | 68.37% | ||
| Sodium | 2656 Mg | Vitamin A | 1305 RE | Total Fat | 2.96 G | 26.44% | ||
| Fiber | 1.92 G | Vitamin C | 14.44 Mg | Saturated Fat. | 0.66 G | 5.86% | ||