Looking to a sweet trend in foodservice
(Corrected) Sweet potato fries — often prepared from frozen products — are finding a place on more restaurant menus, but what about fresh sweet potatoes?
“Fries are great, don’t get me wrong. I love them,” said Jeff Thomas, director of marketing for Scott Farms International, Lucama, N.C. “But there are so many other dishes showing up on menus that contain sweet potatoes. I think the sweet potato, as a whole, is gaining traction in foodservice.”
When executive chef and restaurant owner Jason Smith hosted a dinner for growers and media during the summer in Raleigh, N.C., one ingredient popped up in course after course, Thomas said.
“Sweet potatoes were an ingredient in every course of the meal from appetizer through dessert,” Thomas said. “I think that goes to show the diversity of the product. Many fine and casual dining restaurants are beginning to see the possibilities the sweet potato offers and the different dishes that can be created. Great chefs, like Jason, are seeing this and creating new and exciting menu choices that engage their customers. Sweet potatoes taste great, and they can be a very attractive addition to the plate. And I see this is a trend that will continue to grow in the future.”
North Carolina’s growers produced 17.1 million cwt. last year, according to U.S. Department of Agriculture. Increasing demand is good news for a crop already valued at more than $300 million.
Kelley Precythe, president and owner of Southern Produce Distributors Inc., Faison, N.C., said domestic retail still accounts for the majority of his business, but “foodservice is where a lot of the growth is.”
“It continues to increase every year for my business,” he said. “It’s a trendy food with chefs. It adds color to the plate, and everyone knows about the health benefits.”
Kendall Hill, co-owner of Tull Hill Farms Inc., Kinston, N.C., said sweet potatoes were a rarity in most restaurants just a decade ago.
“Now they’re everywhere in all shapes and forms,” he said. “A lot of chains have baked sweet potatoes and french fries and an assortment of sweet potatoes. Now you can get sweet potatoes just about anywhere.”
Editor's note: The original version of this story incorrectly identified Kelley Precythe's current title.
