Sweet Potato Biscuits in a Retherm Cart?

on February 18, 2014 at 10:55 am

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
	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