Yield: 100 portions (2 Pans)
Each Portion: 2 bars
Temperature: 350F
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| FLOUR, WHEAT, GENERAL PURPOSE SIFTED | 4-1/8 lb | 4-1/8 quarts |
| BAKING SODA | 1-1/4 ounces | 2-2/3 tablespoons |
| SALT | 7/8 ounce | 1-l/3 tablespoons |
| CINNAMON, GROUND | 1/3 ounce | 1-1/3 tablespoons |
| NUTMEG, GROUND | 1/4 ounce | 2-1/2 teaspoons |
| CLOVES, GROUND | 1/4 ounce | 2-1/2 teaspoons |
| GINGER, GROUND | 1/8 ounce | 2-1/2 teaspoons |
| POTATO, SWEET, CANNED
W/O SKIN, COOKED, MASHED
|
4-1/2 lb | 9-3/4 cups |
| SUGAR, GRANULATED | 3-1/4 lb | 7-1/2 cups |
| SHORTENING | 12-2/3 ounces | 1-3/4 cups |
| VANILLA, EXTRACT | 2-3/4 ounces | 1/3 cup |
| RAISINS | 1-7/8 lb | 1-1/2 quarts |
| NONSTICK COOKING SPRAY | 1/4 ounce |
- Combine flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Blend sweet potatoes, sugar, shortening aid vanilla on medium speed 1 minute; scrape down bowl.
Beat on high speed 1 minute or until light and fluffy. Scrape down bowl. - Gradually add dry ingredients to sweet potato mixture, while mixing on low speed 1 minute. Scrape down bowl; mix on medium speed 30 seconds or until just blended.
- Fold in raisins at low speed 30 seconds.
- Very lightly spray sheet pans with non-stick cooking spray. Using a rolling pin, spread 7 lb 5 oz mixture evenly in each pan.
- Bake in a conventional oven at 350 F. for 35 minutes or until a toothpick inserted in the center comes out clean and bars are lightly browned. Cool. Cut into bars 6 by 18.
NOTE:
- In Step 6, if a convection oven is used, bake at 325 F. for 16 to 18 minutes or until a toothpick inserted in the center comes out clean and bars are lightly browned, on low fan, open vent.