Sweet Potato Puree: Industrial and Food Service
Looking for an industrial or food service supply of sweet potato puree?
We supply clean label, natural, U.S. grown sweet potato puree -- conventional and organic. Quick, full-service turnaround, a free sample right away, full paperwork documentation, and a technical team to answer all of your questions.
- Clean Label
- No chemicals or preservatives added
- No artificial flavors or colors added
- Labels as: "Sweet Potato Puree"
- Available in: Conventional and Organic
Our industrial sweet potato puree partner controls every step of the process -- seed planting, growing, packing, shipping, and processing. This deep supply chain knowledge allows us to have superb transparency.
Grown in North Carolina -- the optimal land and climate conditions required to produce the best quality sweet potatoes.
Our partner manufactures the most minimally processed sweet potato puree in the world. They have patented an IP processing technology that allows the sweet potato puree to maintain maximum nutrients, flavor and color:
- High nutrient bioavailabilty
- Bold sweet potato flavor
- Pronounced color
CINNAMON-SPICE MARBLED SWEET POTATO BREAD RECIPE
- 1 ⅔ Cups All-Purpose Flour
- ½ Tbsp Baking Powder
- ¼ tsp Salt
- ½ tsp Nutmeg, Freshly Grated
- 1 ¼ Cup Dark Brown Sugar
- 2 Eggs
- ½ Cup Canola Oil
- 1 Tbsp Pure Vanilla Extract
- 1 Cup Sweet Potato Puree - Yamco (Click here for a free sample)
- ½ Tbsp Cinnamon
- ⅛ tsp Ground Cardamom
- ⅛ tsp Ground Clove
- ½ Cup Candied Pecans, Chopped, Optional
Preheat oven to 325℉. Grease a 9x5” pan.
Sift together the flour, baking powder, salt, nutmeg -- set aside.
Whisk together the brown sugar, eggs, oil, and vanilla; fold in the Yamco sweet potato puree. Set aside 1 cup of the sweet potato batter. Pour the remaining batter into the bottom of the greased pan.
Add the cinnamon, cardamom, and clove to the 1 cup of reserved batter; then marble this spiced batter into the sweet potato batter in the pan. (Click here for a step-by-step visual guide on "how to marble a quick bread".) Top with the chopped pecans.
Bake about 60 mins. (15 minutes into baking, it may be necessary to cover the bread with aluminum foil to avoid burning the pecans.)