A new variety of sweet potato is under development that may bring more color to chips and fries. Unlike deep orange varieties most commonly eaten in the U-S, the new sweet potatoes are much more yellow in color. The new tuber variety resembles its tropical counterparts which are preferred by Asian, African, and South American consumers living in the U-S.
While the spuds may have a ready made ethnic market, nutrition may sell the sweet potato to a wider audience. The spuds soak up less grease when made into chips and fries and are laden with nutrients including beta carotene, folic acid and vitamin "C."