SweetCollection - Simplot Brochures/Simplot... · Held under exact heat and humidity levels, the...

Sweet

Fresh ideas and kitchen-

crafted recipes for Simplot

Sweets® sweet potato fries.

Collection

Farm cured to sweet perfectionCuring 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.

True Culinary SupportFrom 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.

Introduction 2-3

Appetizers & Sides Kalua Pork & Sweet Potato Stacker 4 Sweets Oatmeal Cheesecake Fries 5 Hoisin Glazed Pork Skewers and Sweets 5 Sweets with Brie & Cranberry Salsa 6 Spanish Tapas-Style Sweets 6 Bacon, Bleu and BBQ Sweet Potato Fries 7 Southwestern Gems with Avocado 8 & Roasted Jalapeño Dip Sticky Spicy Sweets & Wings 9

Seasonings Zesty 10 Tropical 10 Exotic 11 Spicy 11 Savory 12 Sweet 12

Sauces Zesty 13 Tropical 13 Exotic 14 Savory 14 Sweet 15 Spicy 15

Customizable Merchandising 16

Simplot Sweets Product Specifications 16

Table of Contents

Kalua Pork & Sweet Potato Stacker

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.

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

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INGREDIENTS (14 - 11 oz servings)

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

PREPARATION

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.


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

PREPARATION

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 Oatmeal Cheesecake Fries

Hoisin Glazed Pork Skewers and Sweets


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 2 tsp in adobo sauce, pureed

Kosher salt 1 Tbsp

Sweets Entrée Cut Sweet Potato Fries 7 1/2 lbs

Brie, diced 24 oz

PREPARATION

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.


Chickpeas, canned, drained 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

PREPARATION

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.

Sweets with Brie & Cranberry Salsa

Spanish Tapas-Style Sweets

Bacon, Bleu and BBQ Sweet Potato Fries


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, 5 Tbsp both white & green part

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.




Southwestern Gems with Avocado & Roasted Jalapeño Dip

INGREDIENTS (15 - 7 1/2 oz servings)

Jalapeño peppers, whole 2 each

Simplot IQF Avocado 12 oz Halves or Pulp, thawed

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.




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, 5 Tbsp finely sliced

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.




Barbeque Orange Pepper

Zesty Seasonings

INGREDIENTS (30 servings)

Paprika, ground 1/4 cupSuperfine salt 1/4 cupOnion powder 1 1/2 Tbsp


Orange peel, dried 5 TbspSugar 4 TbspKosher salt 1 TbspBlack pepper, ground 1 TbspGranulated garlic 1/4 tspPREPARATION

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.

Coconut-Lime Fresco Honey-Lime Toss

Tropical Seasonings


Lime fresco salt or 1 Tbsp lime-flavored sea salt

Frozen grated coconut, thawed 4 Tbsp


Honey 2 tspLime zest 1/2 tspGarlic salt 1/4 tspCilantro, finely chopped 1 Tbsp

PREPARATION

Toss 1/4 tsp salt and 1 tsp coconut with 6 oz of freshly cooked Sweets.

PREPARATION

Toss with 6 oz of freshly cooked Sweets.

Shown with Sweets Entrée Cut

Shown with Sweets Thin Cut

Madras Curry

Exotic Seasonings


White sesame seeds 2 TbspChili powder 1 1/4 TbspSea salt 1 tspCumin and onion powder 1 tsp each

Ginger, garlic, 5-spice 1/2 tsp eachand lemon peel


Madras curry powder 2 TbspRaw sugar 2 TbspKosher salt 1/2 tspCayenne pepper, ground 1/4 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.

Angry SeasoningSmoked Paprika BBQ Seasoning

Spicy Seasonings


Seasoned pepper blend 2 TbspOnion powder 1 tspGarlic powder 1/2 tspSea salt, fine 1/4 cup


Sea salt, fine 1 TbspPiementon (smoked paprika), ground 2 TbspBlack pepper, cracked 2 TbspCumin seeds, toasted 1 TbspOnion powder 1 TbspOrange peel, dried 1 TbspSugar, super fine 2 Tbsp

PREPARATION

Blend together and store in an airtight bowl. Toss 1 tsp of seasoning with 6 oz of freshly cooked Sweets.

PREPARATION

In spice grinder, combine all ingredients. Store in an airtight container. Toss 1 tsp of seasoning with 6 oz of freshly cooked Sweets.

Thai Spice

Shown with Sweets Shoestring Cut

Shown with Sweets Slims Skin-on

Savory Seasonings


Fresh garlic, minced 2 ozOlive oil 2 ozFresh rosemary, chopped 1 TbspParmesan cheese, grated 1 1/2 oz

INGREDIENTS (1 serving)

Bacon, cooked, finely chopped 1/2 ozParmesean cheese, grated 1 TbspGarlic salt 1/2 tspChives, chopped 1 tsp

PREPARATION

Sauté garlic in olive oil. Add rosemary. Toss 1 1/2 Tbsp of garlic seasoning and 1 1/2 tsp cheese with 6 oz of freshly cooked Sweets.

PREPARATION

Place all ingredients in a bowl. Toss with 6 oz of freshly cooked Sweets.

Sweet Seasonings


Superfine sugar 1/2 cupCinnamon, ground 1 TbspNutmeg, grated 1⁄8 tsp


Pecan halves, shelled 8 ozWhite sugar 4 ozWater 2 fl. ozCinnamon & nutmeg 1/2 tsp eachAgave nectar 8 oz

PREPARATION

Blend together and store in an airtight bowl. Toss 1 tsp of seasoning with 6 oz of freshly cooked Sweets.

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 1/4 oz of nectar and sprinkle with 1 Tbsp of chopped nuts.

Garlic-Rosemary Parmesan Fries Bacon-Parmesan Sweets

Cinnamon & Sugar ToastAgave Nectar – Caramelized Pecan


Shown with Sweets Crinkle Cut

Zesty Sauces

Tropical Sauces

Cumin-Chipotle KetchupINGREDIENTS (8 - 2 oz servings)

Ketchup 12 ozLime juice 3 TbspHoney 2 TbspGround cumin 1 TbspChipotle chilies, pureed 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.

Mango-Sriracha SauceINGREDIENTS (8 - 2 oz servings)

Mayonnaise 8 ozMango chutney, prepared 6 ozSour cream 4 ozSriracha chili sauce 1/2 oz

PREPARATION

Combine all ingredients in food processor. Puree until smooth.

Dijon-Apricot DipINGREDIENTS (16 - 2 oz servings)

Mayonnaise 2 cupsDijon mustard 3/4 cupApricot preserves 18 ozCayenne pepper 1/2 tsp

PREPARATION

In food processor, combine all ingredients. Chill.

Pumpkin-Coconut DipINGREDIENTS (14 - 2 oz servings)

Canned pumpkin 15 ozSour cream 8 ozCream of coconut (Coco Lopez) 3 ozOrange juice concentrate 3 fl ozBrown sugar 4 TbspToasted coconut, garnish as needed

PREPARATION

In food processor, combine all ingredients. Chill.

Shown with Sweets Thin Cut


Green Goddess AioliINGREDIENTS (8 - 2 oz servings)

Mayonnaise & sour cream 7 oz eachFresh basil & chives, chopped 1/2 cupLemon zest 1 TbspAnchovy filets 3 eaSalt 1 tspBlack pepper, ground 1/2 tsp


Bacon 10 ozGarlic, chopped 1 TbspSage, dried 1 TbspLemon zest 1 TbspMayonnaise 12 oz

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.

PREPARATION

Cook bacon until crisp. In food processor, pulse bacon, garlic and sage until finely chopped. Stir into the mayonnaise and chill.

Bacon-Sage Aioli

Savory Sauces

Red-Curry Peanut Sauce Tamarind Ketchup

Exotic Sauces


Chunky peanut butter 1 cupCoconut milk 1 1/2 cupsRed curry paste 1-2 TbspCilantro, chopped 1 Tbsp

INGREDIENTS (10 - 2 oz servings)Ketchup 16 fl ozTamarind concentrate 1 TbspOrange juice concentrate 2 Tbsp (1 fl oz)Honey 4 fl oz

PREPARATION

Whisk together all ingredients. Bring to a boil, stirring constantly. Remove from heat and adjust consistency with water as needed.

PREPARATION

Whisk together all ingredients. Chill.


Shown with Sweets Crinkle Cut

Sweet SaucesCoconut Caramel DipINGREDIENTS (8 - 2 oz servings)

Caramel sauce 1 1/2 cupsCream of coconut (Coco Lopez) 1/2 cup

PREPARATION

Whisk together both ingredients. Bring to a boil, stirring constantly. Remove from heat and adjust consistency with water as needed.

Marshmallow-Orange Fluff DipINGREDIENTS (7 - 2 oz servings)

Cream cheese, softened 8 ozMarshmallow crème 7 ozOrange zest 1 TbspOrange juice 1 fl oz

PREPARATION

Whip all ingredients in a mixer, using the whip attachment, until light and fluffy.

Spicy SaucesTequila-Cilantro AioliINGREDIENTS (8 - 2 oz servings)

Mayonnaise 14 ozTequila 1 fl ozLime and orange zest 1 TbspCilantro, chopped 1 TbspSalt 1/2 tspChipotle chili powder 1/4 tsp

PREPARATION

Whisk together all ingredients. Refrigerate until needed for service.

Harissa Yogurt DipINGREDIENTS (8 - 2 oz servings)

Mint leaves, fresh 1/2 ozCilantro, fresh 1/2 ozHarissa 1 TbspHoney 1/2 ozLemon juice, fresh 1/2 TbspGarlic, chopped 1 TbspKosher salt 1 tspGreek yogurt 14 oz

PREPARATION

Combine all ingredients in a food processor. Chill.

Shown with Sweets Gems


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Product Specifications Preparation InstructionsProduct Name

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

Julienne 3/16” 027799 6/2.5 lb. 15/17 .85 16”x13”x7.125” 345°/11/2-21/4 400°/17-20 400°/5-7 75%/0%/350°/7-9

Shoestring 1/4” 024651 6/2.5 lb. 15/17 .85 16”x12”x7.625” 345°/13/4-21/4 400°/18-24 375°/8-12 75%/100%/375°/8-10

Slims 3/16” x 3/8” 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

Entrée Cut 1/4” x 1/2” 016458 6/2.5 lb. 15/17 .85 16”x13”x7.625” 345°/2-21/2 400°/25-30 375°/10-12 75%/100%/375°/11-13

Crinkle Cut 3/8” 020356 6/2.5 lb. 15/17 .74 16”x13”x6.125” 345°/2-21/2 400°/25-30 375°/10-12 75%/100%/400°/8-9

Crinkle Cut 1/2” 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

Gems 024361 6/2.5 lb. 15/17 .74 16”x13”x6.125” 345°21/4-21/2 400°/18-24 350°/15-18 75%/20%/375°/11-16

Date post:	13-Jun-2019
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