Method of Preparation and Sensory Evaluation of Sweet Potato Patties

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  • Paper no. 8830 of the Journal Series of the North Carolina Agricultural Research Service, Raleigh, NC.

  • Mention of a trademark or proprietary product does not constitute a guarantee or warranty of the product by the U.S. Dept. of Agriculture or North Carolina Agricultural Research Service, nor does it imply approval to the exclusion of other products that may be suitable.

ABSTRACT

Sweet potato patties were prepared from Jewel and Centennial cultivars which were freshly harvested or cured and stored. The patties were prepared with additions of sugar, starch and other minor ingredients to peeled, cooked sweet potatoes. The resulting mixture was comminuted, heated by steam injection; vacuum cooled and molded into patties. The patties were cooked in peanut oil and evaluated by a sensory panel. The evaluations indicated that patties of acceptable quality could be prepared from either freshly harvested sweet potatoes or from roots that had been cured and stored for up to 6 months.

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