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Alexia Puffs, Sweet Potato, Crispy, Bite-Size

$4.77

SKU: 26572 Category:

Description

Our creatively crafted, chef-inspired Alexia Crispy Bite-Size Sweet Potato Puffs are crispy outside, soft inside, and bursting with sweet flavor in each delicious little bite. Made with only high quality, non-GMO ingredients. Our potatoes and appetizers are par-fried before freezing, which means they are already partially prepared and only need to be cooked before eating. Simply heat oven to 425°F and bake 16-19 minutes for a half bag and 22-25 minutes for a full bag. Each order includes one 20 oz. bag of Alexia Crispy Bite-Size Sweet Potato Puffs. Alexia’s distinctive, quick and easy frozen potatoes and side dishes make it possible to whip up a gourmet-inspired meal with minimal prep. We take care to always hand-craft our products from the finest ingredients to create side dishes that a • Creatively crafted, chef-inspired, bite-size sweet potato puffs • Crispy outside. Soft inside. Bursting with sweet flavor • Made with high-quality, non-GMO ingredients • Quick and easy to make

Aisle

14

Size

20 oz

Ingredients

Sweet Potatoes, Cane Sugar, Corn Starch, Vegetable Oil (contains One Or More Of The Following: High Oleic Canola, Canola, Sunflower), Rice Flour, Tapioca Starch, Dextrin, Sea Salt, Natural Flavor, Spice, Salad Mustard Powder (distilled Vinegar, Mustard Seed, Salt, Turmeric, Paprika), Xanthan Gum.

Prep

Preheat oven 425 degrees F. Full Bag: 22-27 minutes. Half Bag: 16-19 minutes. Arrange frozen potatoes in a single layer on an 11 inch x 17 inch baking sheet. Bake according to instructions below to desired color and crispness, stirring halfway through cooking time. For Food Safety and Quality: Keep frozen. Do not thaw. Appliances vary. Adjust cooking times as needed. Food must be cooked thoroughly. Internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots. Read and follow these cooking directions, for more information go to alexiafoods.Com or call 866-484-8676. Keep frozen.

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