Thomas Joyner, president of Nash Produce in Nashville, N.C. said it’s “almost rare” not to see sweet potatoes offered at upscale restaurants.
“The baked sweet potato has been offered for a few years and continues to grow,” he said.
Sweet potato fries appeared on many steakhouse menus with suddenness about 10 years ago, and the product’s presence on menus has not shown any signs of slowing, said Duane Hutton, manager of Yagi Bros. Produce Inc., Livingston, Calif.
“After that burst, it’s been steady,” Hutton said.
Stewart Precythe, president and chief executive officer of Faison-based Southern Produce Distributors Inc., said sweet potato sales are continuing to spike for baked and fries.
The steakhouses are pretty much covered now, Precythe said. Now, sweet potatoes are finding their ways into new formats.
“I try to eat out and it’s just unbelievable the seafood restaurants offering sweet potatoes,” he said. “You cannot hardly go into a restaurant that they do not mention sweet potatoes.”