Simplot Sweets Recipe Collection

Sweet
Collection
Fresh ideas and kitchencrafted recipes for Simplot
Sweets® sweet potato fries.
Farm cured to sweet perfection
Curing is nature’s way of putting the sweet in sweet potatoes. That’s why all of our sweet
potatoes are naturally cured right on the farm. In fact, immediately upon harvest our
farmers quickly place them into crates and move them into climate-controlled storage.
Held under exact heat and humidity levels, the starches convert to sugars and they get
sweeter naturally. At the peak of sweetness, they’re ready to become Simplot Sweets.
Table of Contents
Introduction2-3
True Culinary Support
From creating exciting new recipes to offering simple tips and
suggestions, our talented team of executive chefs are always on
hand to help make your menu taste better and work smarter.
Appetizers & Sides
Kalua Pork & Sweet Potato Stacker
Sweets Oatmeal Cheesecake Fries
Hoisin Glazed Pork Skewers and Sweets
Sweets with Brie & Cranberry Salsa
Spanish Tapas-Style Sweets
Bacon, Bleu and BBQ Sweet Potato Fries
Southwestern Gems with Avocado
& Roasted Jalapeño Dip
Sticky Spicy Sweets & Wings
4
5
5
6
6
7
8
9
Seasonings
Zesty
Tropical
Exotic
Spicy
Savory
Sweet
10
10
11
11
12
12
Sauces
Zesty
Tropical
Exotic
Savory
Sweet
Spicy
13
13
14
14
15
15
Customizable Merchandising
16
Simplot Sweets Product Specifications
16
Kalua Pork &
Sweet Potato Stacker
INGREDIENTS (16 - 13 1/2 oz servings)
Flour, all-purpose
7 oz
Paprika, ground
1 Tbsp
Salt, fine, divided
1 Tbsp
White pepper, ground, divided
1 tsp
White onions, thinly sliced
15 oz
Worcestershire sauce
1/2 tsp
Sweets Entrée Cut Sweet Potato Fries 10 lbs
Pulled pork, prepared
2 lbs
Gruyère cheese, shredded
2 lbs
BBQ sauce, prepared
24 fl oz
PREPARATION
1.Toss flour, paprika, 2 tsp salt and 1/2 tsp white pepper.
Slice onions paper thin using mandoline or electric
slicer. Rinse onions and drain thoroughly. Toss
onions with Worcestershire and remaining salt and
pepper. Dredge onions in flour mixture and shake
excess flour from onions. Deep fry the onions in
a 350°F fryer for 1 1/2 to 2 minutes or until golden
brown.
2.Prepare 10 oz of Sweets Entrée Cuts according to
directions and place on an oven-proof serving plate.
Top with 2 oz of pork and 2 oz of Gruyère cheese.
Put the plate under the salamander to melt cheese.
Drizzle plate with 1 1/2 oz of BBQ sauce, top with 1 oz
of crispy onions and garnish with cilantro.
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Sweets Oatmeal Cheesecake Fries
INGREDIENTS (14 - 11 oz servings)
PREPARATION
Butter, unsalted, softened
8 oz
Brown sugar
4 oz
Flour, all-purpose
2 cups
Cinnamon, ground
1/2 tsp
Allspice, ground
1/2 tsp
Pecans, chopped, toasted
1 cup
Vanilla extract
1 tsp
Oats, rolled
2 oz
Cream cheese, softened
8 oz
Eagle Brand condensed milk
14 oz
Vanilla extract
1 tsp
Cinnamon, ground
1/2 tsp
Sweets Entrée Cut Sweet Potato Fries 8 3/4 lbs
Miniature marshmallows
14 oz
1.Preheat convection oven to 325°F. Using a paddle
attachment, mix the butter and sugar until light
and fluffy. Add flour, spices, pecans and vanilla.
Blend in oatmeal to create a crumbly, not sticky
dough. Crumble the dough between your fingers
into bit-size pieces and sprinkle in a single layer on
a parchment-lined full-size baking sheet. Bake for
12 minutes, stirring once during baking, until lightly
golden brown.
2.Whisk together cream cheese and condensed
milk over low heat until smooth. Add vanilla and
cinnamon. Transfer to a squeeze bottle and hold
warm.
3.Prepare 10 oz of Sweets Entrée Cuts according to
directions and place on an oven-proof serving plate.
Drizzle with 1 1/2 oz of the cream cheese blend,
sprinkle with 2 oz of remaining dough mixture and
top with 1 oz of marshmallows. Transfer plate to a
hot oven until marshmallows are toasted. Serve.
Hoisin Glazed Pork Skewers and Sweets
INGREDIENTS (10 - 10 oz servings)
PREPARATION
Soy sauce
4 fl oz
Peanut butter, smooth
4 oz
Honey
2 oz
Lemon, zested and juiced
1 each
Red miso paste
1 Tbsp
Chili garlic sauce (Tuong Ot Toi)
1 Tbsp
Pork loin, trimmed
2 1/2 lbs
Wooden skewers, soaked in water
20 each
Hoisin sauce
7 fl oz
Honey
3 fl oz
Sweets Thin Cut Sweet Potato Fries
5 lbs
Green onions, thinly sliced on the bias
10 Tbsp
Sesame seeds, toasted
5 tsp
1.In food processor, combine soy sauce, peanut butter,
honey, lemon, miso and chili garlic sauce into a
paste. Cut pork across the grain into strips 3” long
and 1” wide. Thread pork strips accordian-style onto
the wooden skewers. Brush lightly with marinade.
2.Whisk together hoisin and honey. Transfer to
squeeze bottle.
3.Place 2 skewers on rack of uncovered grill over
medium-high heat. Grill 7 to 8 minutes or until pork
is slightly pink in center, turning once. Prepare 8 oz
of Sweets Thin Cuts according to directions. Top
with 2 cooked pork skewers and drizzle with 1 oz of
the hoisin sauce. Finish with 1 Tbsp of green onion
and 1/2 tsp sesame seeds. Serve.
Sweets with Brie & Cranberry Salsa
INGREDIENTS (12 - 11 oz servings)
PREPARATION
Cranberries, fresh
12 oz
Cranberries, dried
4 oz
Brown sugar
2 1/2 oz
Green onion, rough chop
1 1/2 oz
Cilantro, fresh
1 oz
Lime juice, fresh
1 fl oz
Chipotle canned
in adobo sauce, pureed
2 tsp
Kosher salt
1 Tbsp
1.In bowl of food processor, coarsely chop the
cranberries, sugar, green onion, cilantro, lime juice,
chipotles and salt. Allow the flavors to blend for
several hours or overnight, stored in the refrigerator.
2.Prepare 10 oz of Sweets Entrée Cuts according to
directions and place on an oven-proof plate. Top
with 2 oz Brie and sprinkle with 2 oz cranberry salsa.
Transfer to hot oven until cheese melts. Serve.
Sweets Entrée Cut Sweet Potato Fries 7 1/2 lbs
Brie, diced
24 oz
Spanish Tapas-Style Sweets
INGREDIENTS (8 - 14 oz servings)
Chickpeas, canned, drained
PREPARATION
18 oz
Piementon (smoked paprika), ground 2 tsp
Spanish chorizo, fine dice
20 oz
Spinach, rough chop
12 oz
Dry sherry
8 fl oz
Sweets Thin Cut Sweet Potato Fries
5 lbs
Manchego cheese, shredded
16 oz
1.Air dry chickpeas in a single layer on a sheet pan.
Deep fry for 1 1/2 to 2 minutes at 350°F and toss with
seasoning. Reserve warm.
2.For each serving, sauté the chorizo in a small skillet
until browned and the fat has rendered. Add the
spinach and dry sherry; sauté until the liquid has
evaporated. Season with salt and pepper.
3.Prepare 10 oz of Sweets Thin Cuts according to
directions and place on an oven-proof plate. Top
with warm chorizo mixture and sprinkle with cheese.
Transfer to a warm oven until cheese melts. Finish
with 1 1/2 oz of the cooked chickpeas.
Bacon, Bleu and BBQ
Sweet Potato Fries
INGREDIENTS (5 - 11 oz servings)
Bacon, thick sliced, smoked
1 1/2 lbs
Raw sugar or Demerara sugar
2 oz
Chipotle powder, ground
1/2 tsp
Sweets Slims Skin-on Fries
50 oz
Bleu cheese, crumbled
5 oz
Barbeque sauce
5 oz
Green onions, thinly sliced,
both white & green part
5 Tbsp
PREPARATION
1.Preheat oven to 350°F. Shingle bacon in a single
layer on a parchment-lined baking sheet. In a small
bowl, combine sugar and chipotle powder. Sprinkle
sugar mixture evenly over the bacon. Bake for 15 to
19 minutes or until brown and crisp. Remove from
baking sheet and drain. Chop the cooked bacon and
reserve for service.
2.Prepare 10 oz of Sweets Slims Skin-on according to
directions. Transfer to an oven-proof serving plate.
Sprinkle with 2 oz bacon and 1 oz bleu cheese. Flash
in oven to melt cheese. Drizzle with 1 oz of BBQ sauce
(or serve on the side) and sprinkle with 1 Tbsp of
green onions.
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Southwestern Gems with
Avocado & Roasted Jalapeño Dip
INGREDIENTS (15 - 7 1/2 oz servings)
Jalapeño peppers, whole
2 each
Simplot IQF Avocado
Halves or Pulp, thawed
12 oz
Greek yogurt, plain, non-fat
6 oz
Mayonnaise, low-fat
6 oz
Cilantro leaves
1 oz
Limes, juiced and zested
2 each
Honey
1 Tbsp
Kosher salt
2 tsp
Sweets Sweet Potato Gems
5 3/4 lbs
Southwestern seasoning
2 Tbsp
PREPARATION
1.Roast the jalapeños over an open flame or in the
oven until charred on all sides. Remove stems.
Combine all ingredients in a food processor. Puree
for 1 minute or until you have a smooth paste.
Reserve refrigerated.
2.Prepare 6 oz of Sweets Gems according to directions.
Toss with 1/2 tsp of Southwestern seasoning. Serve
with 2 oz of the Avocado and Roasted Jalapeño Dip.
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Sticky Spicy Sweets & Wings
INGREDIENTS (10 servings: 10 oz wings, 4 oz fries, 4 oz sauce)
Peanut butter, creamy
8 oz
Hoisin sauce
8 oz
Chili garlic sauce
8 oz
Honey
6 oz
Sweet dark soy sauce
6 oz
Ginger, puree
4 oz
Sriracha sauce
3 1/2 oz
Limes, whole, juiced and zested
2 each
Chicken wings
10 lbs
Kosher salt
2 1/2 tsp
Black pepper, cracked
1 1/4 tsp
Sweets Shoestring Cut Sweet Potato Fries 3 3/4 lbs
Black sesame seeds
5 tsp
Green onions, white and green parts,
finely sliced
5 Tbsp
PREPARATION
1.In a medium saucepan, combine the ingredients for the sticky
spicy sauce. Bring to a boil and simmer for 5 to 7 minutes.
Reserve warm for service.
2.Preheat oven to 375°F. For each serving, arrange 1 lb of wings
in a single layer on a sheet pan sprayed with pan release.
Sprinkle with 1/4 tsp salt and 1⁄8 tsp pepper. Bake until cooked
through and juices run clear. Transfer to a stainless steel bowl
and toss with 2 oz of the sticky spicy sauce.
3.Prepare 6 oz of the Sweets Shoestring according to directions.
Place wings and sweet potato fries on the serving plate and
garnish with 1/2 tsp black sesame seeds, 1/2 Tbsp of green
onion and 2 oz of sticky spicy sauce.
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Zesty Seasonings
Barbeque
Orange Pepper
INGREDIENTS (30 servings)
Paprika, ground¼ cup
Superfine salt¼ cup
Onion powder
1 ½ Tbsp
INGREDIENTS (36 servings)
Orange peel, dried
5 Tbsp
Sugar
4 Tbsp
Kosher salt
1 Tbsp
Black pepper, ground
1 Tbsp
Granulated garlic¼ tsp
PREPARATION
Blend together in bowl. Store in an airtight
container. Toss 1 tsp of seasoning with 6 oz
of freshly cooked Sweets.
PREPARATION
In spice mill, combine all ingredients. Store in
an airtight container. Toss 1 tsp of seasoning
with 6 oz of freshly cooked Sweets.
Shown with Sweets Entrée Cut
Tropical Seasonings
Coconut-Lime Fresco
Honey-Lime Toss
INGREDIENTS (30 servings)
INGREDIENTS (36 servings)
Honey
2 tsp
Lime zest½ tsp
Garlic salt¼ tsp
Cilantro, finely chopped
1 Tbsp
Lime fresco salt or
lime-flavored sea salt
1 Tbsp
Frozen grated coconut, thawed
4 Tbsp
PREPARATION
Toss ¼ tsp salt and 1 tsp coconut with 6 oz of
freshly cooked Sweets.
Shown with Sweets Thin Cut
PREPARATION
Toss with 6 oz of freshly cooked Sweets.
Exotic Seasonings
Thai Spice
Madras Curry
INGREDIENTS (30 servings)
White sesame seeds
2 Tbsp
Chili powder
1 ¼ Tbsp
Sea salt
1 tsp
Cumin and onion powder
1 tsp each
Ginger, garlic, 5-spice½ tsp each
and lemon peel
INGREDIENTS (12 servings)
Madras curry powder
2 Tbsp
Raw sugar
2 Tbsp
Kosher salt½ tsp
Cayenne pepper, ground¼ tsp
PREPARATION
Blend together and store in an airtight
container. Toss 1 tsp of seasoning with 6 oz
of freshly cooked Sweets.
PREPARATION
In spice mill, combine all ingredients. Store in
an airtight container. Toss 1 tsp of seasoning
with 6 oz of freshly cooked Sweets.
Shown with Sweets Shoestring Cut
Spicy Seasonings
Angry Seasoning
INGREDIENTS (40 servings)
Seasoned pepper blend
2 Tbsp
Onion powder
1 tsp
Garlic powder½ tsp
Sea salt, fine¼ cup
PREPARATION
Blend together and store in an airtight bowl.
Toss 1 tsp of seasoning with 6 oz of freshly
cooked Sweets.
Shown with Sweets Slims Skin-on
Smoked Paprika
BBQ Seasoning
INGREDIENTS (30 servings)
Sea salt, fine
Piementon (smoked paprika), ground
Black pepper, cracked
Cumin seeds, toasted
Onion powder
Orange peel, dried
Sugar, super fine
1 Tbsp
2 Tbsp
2 Tbsp
1 Tbsp
1 Tbsp
1 Tbsp
2 Tbsp
PREPARATION
In spice grinder, combine all ingredients. Store in
an airtight container. Toss 1 tsp of seasoning with
6 oz of freshly cooked Sweets.
Savory Seasonings
Garlic-Rosemary
Parmesan Fries
INGREDIENTS (8 servings)
Fresh garlic, minced
Olive oil
Fresh rosemary, chopped
Parmesan cheese, grated
Bacon-Parmesan Sweets
2 oz
2 oz
1 Tbsp
1 ½ oz
INGREDIENTS (1 serving)
Bacon, cooked, finely chopped½ oz
Parmesean cheese, grated
1 Tbsp
Garlic salt½ tsp
Chives, chopped
1 tsp
PREPARATION
PREPARATION
Sauté garlic in olive oil. Add rosemary. Toss
1 ½ Tbsp of garlic seasoning and 1 ½ tsp
cheese with 6 oz of freshly cooked Sweets.
Place all ingredients in a bowl. Toss with 6 oz
of freshly cooked Sweets.
Shown with Sweets Slims Skin-on
Sweet Seasonings
Cinnamon & Sugar Toast
INGREDIENTS (20 servings)
Superfine sugar½ cup
Cinnamon, ground
1 Tbsp
Nutmeg, grated
1⁄8 tsp
PREPARATION
Blend together and store in an airtight bowl.
Toss 1 tsp of seasoning with 6 oz of freshly
cooked Sweets.
Shown with Sweets Crinkle Cut
Agave Nectar –
Caramelized Pecan
INGREDIENTS (30 servings)
Pecan halves, shelled
8 oz
White sugar
4 oz
Water
2 fl. oz
Cinnamon & nutmeg½ tsp each
Agave nectar
8 oz
PREPARATION
In saucepan, cook pecans, sugar and water over
high heat until water is gone and nuts are coated
with brown syrup. Remove from heat and stir in
spices; cool. In food processor, pulse until finely
chopped. Prepare 6 oz of Sweets with ¼ oz of
nectar and sprinkle with 1 Tbsp of chopped nuts.
Zesty Sauces
Dijon-Apricot Dip
Cumin-Chipotle Ketchup
INGREDIENTS (16 - 2 oz servings)
Mayonnaise
2 cups
Dijon mustard¾ cup
Apricot preserves
18 oz
Cayenne pepper½ tsp
INGREDIENTS (8 - 2 oz servings)
Ketchup
Lime juice
Honey
Ground cumin
Chipotle chilies, pureed
PREPARATION
In food processor, combine all ingredients. Chill.
12 oz
3 Tbsp
2 Tbsp
1 Tbsp
1 Tbsp
PREPARATION
Whisk together all ingredients. Bring to a
boil, reduce heat and simmer for 5 minutes.
Remove from heat and adjust consistency
with water as needed.
Shown with Sweets Thin Cut
Tropical Sauces
Pumpkin-Coconut Dip
Mango-Sriracha Sauce
INGREDIENTS (14 - 2 oz servings)
Canned pumpkin
Sour cream
Cream of coconut (Coco Lopez)
Orange juice concentrate
Brown sugar
Toasted coconut, garnish
INGREDIENTS (8 - 2 oz servings)
Mayonnaise
8 oz
Mango chutney, prepared
6 oz
Sour cream
4 oz
Sriracha chili sauce½ oz
15 oz
8 oz
3 oz
3 fl oz
4 Tbsp
as needed
PREPARATION
In food processor, combine all ingredients. Chill.
Shown with Sweets Shoestring Cut
PREPARATION
Combine all ingredients in food processor.
Puree until smooth.
Exotic Sauces
Red-Curry Peanut Sauce
Tamarind Ketchup
INGREDIENTS (12 - 2 oz servings)
Chunky peanut butter
Coconut milk
Red curry paste
Cilantro, chopped
INGREDIENTS (10 - 2 oz servings)
Ketchup
Tamarind concentrate
Orange juice concentrate
Honey
1 cup
1 ½ cups
1-2 Tbsp
1 Tbsp
PREPARATION
Whisk together all ingredients. Bring to a boil,
stirring constantly. Remove from heat and adjust
consistency with water as needed.
16 fl oz
1 Tbsp
2 Tbsp
(1 fl oz)
4 fl oz
PREPARATION
Whisk together all ingredients. Chill.
Shown with Sweets Slims Skin-on
Savory Sauces
Green Goddess Aioli
Bacon-Sage Aioli
INGREDIENTS (8 - 2 oz servings)
Mayonnaise & sour cream
7 oz each
Fresh basil & chives, chopped½ cup
Lemon zest
1 Tbsp
Anchovy filets
3 ea
Salt
1 tsp
Black pepper, ground½ tsp
INGREDIENTS (8 - 2 oz servings)
Bacon
Garlic, chopped
Sage, dried
Lemon zest
Mayonnaise
PREPARATION
Pulse all ingredients in a food processor until
herbs are finely chopped and aioli is pale green
in color. Refrigerate until needed for service.
Shown with Sweets Crinkle Cut
10 oz
1 Tbsp
1 Tbsp
1 Tbsp
12 oz
PREPARATION
Cook bacon until crisp. In food processor,
pulse bacon, garlic and sage until finely
chopped. Stir into the mayonnaise and chill.
Sweet Sauces
Marshmallow-Orange
Fluff Dip
INGREDIENTS (7 - 2 oz servings)
Cream cheese, softened
Marshmallow crème
Orange zest
Orange juice
8 oz
7 oz
1 Tbsp
1 fl oz
PREPARATION
Whip all ingredients in a mixer, using the
whip attachment, until light and fluffy.
Coconut Caramel Dip
INGREDIENTS (8 - 2 oz servings)
Caramel sauce
Cream of coconut (Coco Lopez)
1 ½ cups
½ cup
PREPARATION
Whisk together both ingredients. Bring to a
boil, stirring constantly. Remove from heat and
adjust consistency with water as needed.
Shown with Sweets Gems
Spicy Sauces
Harissa Yogurt Dip
Tequila-Cilantro Aioli
INGREDIENTS (8 - 2 oz servings)
Mint leaves, fresh½ oz
Cilantro, fresh½ oz
Harissa
1 Tbsp
Honey½ oz
Lemon juice, fresh½ Tbsp
Garlic, chopped
1 Tbsp
Kosher salt
1 tsp
Greek yogurt
14 oz
INGREDIENTS (8 - 2 oz servings)
Mayonnaise
14 oz
Tequila
1 fl oz
Lime and orange zest
1 Tbsp
Cilantro, chopped
1 Tbsp
Salt½ tsp
Chipotle chili powder¼ tsp
PREPARATION
Combine all ingredients in a food processor. Chill.
Shown with Sweets Shoestring Cut
PREPARATION
Whisk together all ingredients.
Refrigerate until needed for service.
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Product Specifications
Product
Name
Julienne 3/16”
Shoestring
Slims
1/4”
Preparation Instructions
SKU
10071179
Pack
Size
Weight (lb.)
Net / Gross
Case
Cube
Case
Dimensions
Deep Fry
Temp/Min
Conventional
Temp/Min
Convection
Temp/Min
Combi
Fan/Steam/Temp/Min
027799
6/2.5 lb.
15/17
.85
16”x13”x7.125”
345°/1½-21/4
400°/17-20
400°/5-7
75%/0%/350°/7-9
16”x12”x7.625”
345°/13/4-21/4
400°/18-24
375°/8-12
75%/100%/375°/8-10
024651
3/16” x 3/8”
6/2.5 lb.
15/17
.85
027928
6/2.5 lb.
15/17
.74
16”x13”x6.125”
345°/13/4-21/4
400°/20-30
375°/8-10
75%/0%/350°/8-10
Slims Skin-On 3/16” x 3/8”
024668
6/2.5 lb.
15/17
.85
16”x12”x7.625”
345°/13/4-21/4
400°/20-30
375°/8-10
75%/100%/375°/10-12
Thin 5/16” x 3/8”
016441
6/2.5 lb.
15/17
.85
16”x13”x7.625”
345°/13/4-21/4
400°/20-30
375°/8-10
75%/100%/375°/10-12
Regular Cut 3/8”
027805
6/2.5 lb.
15/17
.85
16”x12”x7.625”
345°/13/4-2
400°/20-24
400°/8-10
75%/100%/375°/9-11
016458
6/2.5 lb.
15/17
.85
16”x13”x7.625”
345°/2-2½
400°/25-30
375°/10-12
75%/100%/375°/11-13
Entrée Cut
1/4” x
Crinkle Cut
½”
3/8”
020356
6/2.5 lb.
15/17
.74
16”x13”x6.125”
345°/2-2½
400°/25-30
375°/10-12
75%/100%/400°/8-9
Crinkle Cut ½”
027812
6/2.5 lb.
15/17
.74
16”x13”x6.125”
345°/13/4-21/4
400°/20-30
425°/5-8
75%/0%/400°/8-10
16”x13”x6.125”
345°21/4-2½
400°/18-24
350°/15-18
75%/20%/375°/11-16
Gems
024361
6/2.5 lb.
15/17
.74
®
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