Suncore Foods
Autumnal Baked Sweet Potato Yam Powder
Autumnal Baked Sweet Potato Yam Powder
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Chefs and foodies from around the world are using this wondrous root vegetable to create award-winning dishes that sing with color. Synonymous with the fall season, baked yams have become a quintessential part of the American culture. Over the years, this dish has brought togetherness to many family meals. Bring on Suncore Foods® Autumnal Baked Sweet Potato Yam Powder into your favorite yogurts, smoothies, desserts, and baked goods – due to added ingredients, colors result may vary. Add some creative coloring to your next dish!
TO USE: Baked Goods, Desserts, Smoothies, and Yogurts
INGREDIENTS: Baked Sweet Potato Yam Powder.
NET WEIGHT: 3.5 oz, 12-Pack & Wholesale 12 KG
STORE IN A DRY AND COOL PLACE, AWAY FROM DIRECT SUNLIGHT & MOISTURE
Fun Facts About Sweet Potato Yam ▼
- Sweet potatoes are one of the oldest vegetables known to humanity, with evidence of cultivation dating back over 5,000 years in South America.
- Despite being called a yam in the US, true yams are a completely different plant native to Africa and Asia — American "yams" are actually a variety of sweet potato.
- The warm orange color of sweet potato comes from beta-carotene, the same antioxidant pigment found in carrots and pumpkins.
- Sweet potatoes are naturally sweet because their starches convert to sugar when baked — making them a perfect natural sweetener in baked goods.
- NASA has studied sweet potatoes as a potential crop for long-duration space missions due to their high nutritional density.
Please be advised that there may be variations in the color and photo of the powder between batches and harvests. We want to ensure that our customers are aware of this potential variance so that they can make informed decisions when purchasing our products. We kindly request your understanding and patience as we strive to maintain consistent quality standards and ensure customer satisfaction.
For residents of the state of California, please see Prop 65 warning.
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