Technology Description: The invention is a process for converting sweet potatoes into convenient and nutritional finished products for consumers and the food service industry. Similar to frozen Idaho potatoes and fries, the invention is a method that combines cooked and pureed sweet potatoes with approximately 25 percent dry matter such as potato flakes or starch. The invention involves addition of gelling agents such as alginate, methylcellulose and hydroxypropylmethyl cellose, sucrose, calcium and water. The final mixture can either be spread or injected into a rectangular mold or extruded. The invention can be cut into bite-sized pieces, strips, wafers and patties, frozen and packed for distribution. The invention results in products with a low-fat content, which can be adjusted by food processors for desired fat levels. Products made using the invention also contain a high-degree of beta-carotene to meet or exceed Recommended Daily Allowances (RDA). Reference: Please refer to Patent Number 6,197,363, "Methods for Producing Cooked Sweetpotato Products and Compositions Thereof," which issued March 6, 2001. Inventors: William M. Walter, Jr. Food Science Research Unit Raleigh, North Carolina 27695 (919) 515-2990 / Fax: (919) 856-4361 wmwalter@ncsu.edu Van Den Truong (Same as first inventor) Karina R. Espinel (Same as first inventor)