Sweet Potato Biscuits in a Retherm Cart?

The overall patient experience in healthcare institutions is one that foodservice strongly influences. The smell of anything freshly baked can make a patient feel more at home and help them look forward to meal times. Recently in the Burlodge Kitchen, I was experimenting with a recipe for sweet potato biscuits that can be prepared entirely using rethermalization carts. I initially tried out the recipe using a bulk system and got the approval of the staff at Burlodge Canada HQ after they followed the smell of cinnamon and brown sugar to the kitchen to do some taste testing. I then tested the recipe again using a tray system, where the biscuits cooked perfectly on a small plate or simply placed on a muffin liner. These biscuits can be prepared in both bulk and tray systems and turn out light and fluffy. They can be used as a breakfast item or alongside a meal. The best part about this recipe is that the dough can be prepared in advance and refrigerated so it will work even if your meals are plated several hours before being heated. Try serving them to your patients and give them a meal to remember!

 

 

Recipe Rating

Total Time
80 minutes
Cooking Time
55 Minutes
Total Labour
25 minutes
Knife Skills
Basic

 

Equipment

Cutting board
Peeler
Potato Masher/Mixer
Whisk
4 oz scoop
½ size – 2” deep production pans
Bulk Retherm Cart (or regular oven) or Tray Service Retherm Cart
 

24 Portions

48 Portions

 

Metric

Standard

Metric

Standard

Sweet Potatoes

600 g

1.3 lbs

1.2 kg

2.6 lbs

Melted butter or vegetable oil

250 ml

8.3 fl oz

500 ml

16.7 fl oz

Brown sugar

90 g

3 oz

180 g

6 oz

All-purpose flour

630 g

1.4 lbs

1.25 kg

2.8 lbs

Baking powder

30 g

2 tbsp

60 ml

4 tbsp

Baking soda

6 g

1 tsp

10 ml

2 tsp

Salt

10 g

1.5 tsp

14 ml

      1 tbsp
Ground cinnamon

1 g

½ tsp

6 ml

1 tsp

buttermilk

325 ml

11 fl oz

650 ml

 

Method

 
  1. Prepare sweet potato mash: Peel and cut sweet potatoes into 1” pieces. Place in production pan and cover with water. Cover with plastic wrap and aluminum foil.
    Place in Multigen for 75 minutes.
    Remove potatoes from Multigen and drain off water. Using a mixer or masher, mash potatoes until smooth. Can keep extra mash in fridge for up to 1 week.
  2. In large bowl, mix butter, brown sugar, 500 g sweet potato mash until
smooth.
  3. In bowl, sift together flour, baking powder, baking soda, salt and
cinnamon.
  4. In 3 additions, mix in the dry ingredients and buttermilk, starting and
ending with dry ingredients.
  5. Bulk: Use 4 oz scoop to portion dough into pans prepared with cooking
spray
Place in Multigen for 55 minutes.    Cold plating: Scoop raw dough onto
small plate or muffin liner. Place on the hot side of the tray prior to
service.
Note: To make buttermilk add 1 cup of milk to 1 tbsp of lemon juice or white vinegar
Food Accompany: Serve with butter/jam at Breakfast or alongside a salad or entrée