Roasted Sweet Potato and Turnip Au Gratin

By diane c. and Scott H. from Chilton Public Schools, Chilton, WI.


This naturally sweet and slightly picante potato recipe is a wonderful accompaniment to any school lunch entree. Roasting the vegetables brings out their natural sweetness and provides for a low-fat method of cooking. 

When served with commodity chicken nuggets or pork entrees our dish will boost the flavor profile and improve nutrition on the lunch tray. Our recipe can easily be incorporated into the farm to school program, utilizing sweet potatoes and turnips grown locally, or grown within the state.

Nutrition Facts

Serving size: 1/2 cup

From Fat20%
From Saturated Fat10%
From Sugar27%


Ingredient 6 servings 50 servings
Sweet Potatoes, raw2 #'s11 1/2#'s
Turnips, raw1/2 #5 #'s
milk, skim2 cups11 cups
sharp cheddar, reduced fat, shredded2/3 cup5 cups
Montery Jack cheese, shredded1/4 cup1 1/4 cups
Panko Bread Crumbs1/2 cup3 1/2 cups
ground cumin1/4 t3 t
cayenne pepperpinch1 t
maple syrup3 T3/4 cup
cornstarch1 T1/2 cup
water1/4 cup1 1/2 c
salt1/8 t1 T
pepperpinch1/2 t


Peel and slice sweet potatoes and turnips. Line a baking sheet with paper and layer vegetables on pan. Season with salt and pepper. CCP: For 50: Roast at 350 degrees low fan for 8-12 minutes until veggies take on a roasted pale brown color. For 6: Roast at 375 for 10-20 minutes on a cookie sheet .

For 50: CCP: In a large kettle heat milk, syrup, cayenne, and cumin to 140 degrees. Thicken liquid with cornstarch slurry (water and cornstarch mixed well) a little at a time until you reach a white sauce-like consistency. Add half of the shredded cheeses. For 6: Heat on the stove in a quart saucepan.

For 50: Spray one 4 inch deep, full size cake pan with pan spray. Layer half of cooled sweet potatoes alternately with turnip slices across bottom of pan. Top with half of the sauce. Repeat with remaining vegetables and top with remaining sauce. For 6: use a 9x13 baking dish. Sprinkle bread crumbs and remaining cheeses over top of casserole.

CCP: for 50, Bake uncovered in a convection oven at 350 degrees, low fan until golden and bubbling, aproximately 15-20 minutes, reaching an internal temperature of 140 degrees for 15 seconds. For 6: Bake at 350 degrees in a conventional oven for aproximately 20-30 minutes until golden brown and bubbling, reaching an internal temperature of 140 degrees.

CCP: Hold at 140 degrees until service. Do not hold for more than two hours. Dispose or cool down leftovers according to HACCP plan requirements.

Yield: 50 1/2 cup servings, 6 1/2 cup servings.