Sweet Potatoes Become America's New Sweet Heart

Tara Fitzpatrick

Michael Richardson
Director of Foodservice/Chef
Cottey College
Nevada, MO

“One thing I've learned at Cottey College in my 18 years here is that the most traditional foods are the most popular. The Sweet Potato Puff, mashed sweet potatoes topped with marshmallows, is a favorite. Operators could serve the Sweet Potato Puff as a simple buffet item, family style, or in a more upscale style, garnished with a simple caramel sauce and matchstick-cut apples. (as shown in recipe).

“The aim of my cookbook is to make it so anyone, people with hardly any experience cooking—or maybe a student just leaving Cottey who’s never cooked for herself before—can easily follow the recipes,” says Chef Michael Richardson of Cottey College, Nevada, MO. For more information on the cookbook, or to order, visit <a data-cke-saved-href=

“I included the recipe for Sweet Potato Puff in my new cookbook, The Best of Cottey Cooking. The cookbook contains more than 200 of the most popular recipes from Cottey College, including such healthful campus hits as Hawaiian Bread French Toast with Fruit Salsa, Tortilla Soup, and a non-alcoholic Party Sangria Punch.”

Holley Dominguez
Executive Chef
Restaurant Associates
UBS Chicago (IL)

“I definitely think sweet potatoes have taken the place of your basic potatoes. Whether the sweet potato is fried or baked, people view sweet potatoes as a healthier option. It's an old option with a lot more new variations now. Sweet potatoes are so versatile. You can use them in savory or sweet dishes, and you can reach an array of clientele, because it's used in so many different countries.

“I love sweet potato fries: the sweetness that they have, and the sugar content in the sweet potato makes it crisper when it comes out of the fryer. When I make sweet potato fries, I pair them with different sauces — Spicy Thai Peanut Sauce, Homemade Ketchup, and Chipotle and Cilantro Aioli are some of my favorites.

A SWEET WIN. Holley Dominguez’s Sweet Potato Gelato spelled victory for this executive chef.

“For a sweet accompaniment to sweet potato fries, Cinnamon Crème Anglaise or Chai Tea Reduction work well. For beverage pairings, I would pair sweet potatoes with a Merlot or Gewurztraminer and always a good beer.

“When I made the Sweet Potato Gelato with Marshmallow Cream (which won the Restaurant Associates & North Carolina Sweet Potato Marketing Cooperative Chef Recipe Contest 2010 in Chicago), I wanted to make a dish that people are familiar with the flavors and wouldn't be afraid to try; everyone loves gelato, so I wanted to incorporate those two things into a dessert. Sweet potato pie is always a huge hit, so I wanted to use those flavors in a satisfying new dessert.” (See recipe)