The demand for sweet potatoes is here. Feed it.

Sweet potatoes are in demand as never before. According to the USDA Economic Research Service and recent market research by ConAgra Foods Lamb Weston, U.S. consumption of sweet potatoes has grown more than 50 percent since 2000, and 74 percent of consumers say they either like or love sweet potatoes. Correspondingly, restaurants report a 73 percent increase in sweet potato servings since 2008.¹

Considered a “super food” by nutritionists and health advocates, sweet potatoes are high in fiber, Vitamin A, Vitamin C, Vitamin B6, potassium and manganese, and have zero grams of trans fat. Their high marks on the nutrition scale are catching the attention of many parents. Three-fourths of U.S. parents say sweet potatoes are better for their children than other potatoes, and 70 percent of parents say that if sweet potatoes are available on menus, they would order them for their child or encourage their child to order them.²

Perfection in Selection

Lamb Weston is giving operators more ways than ever to meet growing demand with the perfect sweet potato for every plate, every person, every day.

Mini Tater Puffs

Whether for hungry kids or adults seeking a delicious crunch, these unique and flavorful puffs are perfectly sized for enjoyment at any meal. They’re bakeable, fryable and great for dipping.

Canada’s Ben & Florentine restaurants are offering puffs as a sweet new side dish. Sweet Potato Mini Tater Puffs are now available with all dishes at the 20-unit chain. The breakfast and lunch restaurant, with locations in Quebec and Ontario, is publicizing the new side dish with special table tent cards.

Many schools are adding Mini Tater Puffs to their menus to meet nutritional guidelines. Just one serving provides ¼ cup of the daily cooked vegetable requirement for children. And kids love them.

Julienne Fries

This popular cut has the appeal of a crunchably crisp texture, plus great plate coverage that delivers optimal yields.

Sweet potato fries recently earned a permanent spot on the menu at Green Mill Restaurant and Bar, a 27-unit chain located throughout the Midwest. Green Mill diners have the opportunity to select sweet potato fries as a side dish for their burgers, sandwiches and entrees. The fries will also make an appearance as a side on some of their limited-time offer menus.  Wait staff are helping promote the new offering to diners.

Seasoned Ribcut^® Fries

These groove cut, thick fries offer operators the ability to serve sweet potato fries like diners have never had before. The fries are coated with a spicy, red-batter seasoning for a savory, sweet potato flavor explosion.

CrissCut^® Fries

Using a special process invented by Lamb Weston, these unique cut fries offer more expansive surface crispness, and an ultra-appealing plate presence.

Perfection in Production

Lamb Weston’s ability to provide a wide variety of sweet potato offerings is the direct result of its ground-breaking plant in Delhi, La. The facility is the first large-scale operation in the world uniquely equipped to create high-quality, frozen sweet potato products. It also is the first large-scale frozen food plant in the world to receive LEED^® (Leadership in Energy and Environmental Design) Platinum certification for its sustainable and green building design and processes.

The Delhi plant’s sustainable design provides multiple environmental, economic, health and community benefits, including water conservation and a substantial reduction in energy use.

How Sweet It Is

Lamb Weston is helping operators big and small enhance and invigorate their menus with innovative and delicious sweet potato selections for every taste.

With the most cuts to choose from – plus the flavor, quality and performance Lamb Weston is known for – operators are finding sweet options that work for them and wow their diners.

¹ Lamb Weston Amplifry Study, October 2011.
² Ibid.