Sweet Potato Fries boost sweet potatoes in Foodservice

Sweet Potato Fries boost sweet potatoes in Foodservice
March 24, 2009
Three words can sum up the increasing popularity of sweet potatoes in the foodservice industry: sweet potato fries.

They’re stars on restaurant menus across the country, and some fine dining establishments are pursuing different fresh-cut angles and could lead the public toward other fresh-cut yams.

“More and more restaurants are serving sweet potato fries as either an appetizer or side dish,” said Sue Johnson-Langdon, executive director of the North Carolina Sweet Potato Council, Smithfield. “Also, people are doing sweet potato chunks as part of their food prep. Some are fresh-cut, but not a lot.”
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