Sweet potatoes add orange glow to menu

25 May 2010

At a 'sweet' launch at the Kitchen Bar in the Design Quarter, Fourways, chefs and retailers were invited to watch Andrew Atkinson, executive chef at the Michelangelo Hotel, turn the newly launched McCain alternative sweet potato into surprising dishes.

The sweet potato variety used to produce this new range is farmed specifically for the company and is bright orange in colour, unlike the white fleshed variety traditionally found as a fresh vegetable in South Africa.

Atkinson pointed out that this variety, often used in the US as a sweet fritter or dessert, is also excellent in savoury dishes, producing for his audience a vegetable lattice, a sweet potato salad, a spring roll and a savoury croquette, using the range's straight cut chips, deep crinkle cut chips and chunks with rosemary and garlic. Never a sweet potato fan, I can assure you the results were spectacular and tasty.

Clear coat reduces fat

McCain Agriculture has selected and developed the ideal growing regions for this variety over the past few seasons and has also established how best to cure and store the roots for optimum flavour.

The sweet potatoes are then manufactured with a clear coating in its new multi-million rand potato factory to deliver a delectable crisp exterior and smooth interior. Coated sweet potatoes absorb less oil and, as with all its products, contain no trans-fatty acids, and are naturally cholesterol free and low in saturated fat.

Range offers substitution opportunities

The range adds variety to any menu and can be incorporated onto menus as snacks, vegetarian starters, main course or a main meal accompaniment. The chunks can be used in soups, casseroles, puddings, baked goods, or as a substitute for white potatoes in favourite recipes. The orange colour adds more appetizing appeal to any dish.

The new sweet potato chips are available all year round and are therefore not subject to seasonal pricing, require no preparation time and provide a delicious and unique taste.