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United States Standards

for Grades of Frozen 

Sweetpotatoes

Effective August 29, 2013
This is the second issue, as amended, of the United States Standards for Grades of 

Frozen Sweetpotatoes published in the FEDERAL REGISTER of July 30, 2013 

(78 FR 45907) to become effective August 29, 2013. This issue supersedes the first

issue, which has been in effect since September 4, 1962. 

Voluntary U.S. grade standards are issued under the authority of the Agricultural 

Marketing Act of 1946, which provides for the development of official U.S. grades to 

designate different levels of quality. These grade standards are available for use by 

producers, suppliers, buyers, and consumers. As in the case of other standards for 

grades of fresh and processed fruits and vegetables, these standards are designed to 

facilitate orderly marketing by providing a convenient basis for buying and selling, for 

establishing quality control programs, and for determining loan values. 

The U.S. grade standards, grading manuals, handbooks or instructions for inspection of 

several fresh and processed fruits and vegetables are available on the internet and 

upon request at the address below. These manuals or instructions contain detailed 

interpretations of the grade standards and provide step-by-step procedures for grading 

the product. 

Grade standards are issued by the Department after careful consideration of all data 

and views submitted, and the Department welcomes suggestions which might aid in 

improving the standards in future revisions. Comments may be submitted to, and 

copies of standards and grading manuals obtained from: 

Director, Specialty Crops Inspection Division

Fruit and Vegetable Program, AMS, U.S. Department of Agriculture

1400 Independence Avenue, SW, STOP 0240

Washington, D.C. 20250

Phone: (202) 720-5870 Fax: (202) 720-0393

_______________________________________________________________________

Authority: 7 U.S.C. 1621-1627. 

Note: Compliance with the provisions of these standards shall not excuse failure 

to comply with the provisions of the Federal Food, Drug, and Cosmetic 

Act, or with applicable State laws and regulations.

Non-Discrimination Policy: The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, 

and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and 

where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual's income 

is derived from any public assistance program, or protected genetic information in employment or in any program or activity 

conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) To File 

an Employment Complaint: If you wish to file an employment complaint, you must contact your agency's EEO Counselor (PDF) 

within 45 days of the date of the alleged discriminatory act, event, or in the case of a personnel action. Additional information can be 

found online at http://www.ascr.usda.gov/complaint_filing_file.html. To File a Program Complaint: If you wish to file a Civil Rights 

program complaint of discrimination, complete the USDA Program Discrimination Complaint Form (PDF), found online at 

http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may 

also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail 

at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-

9410, by fax (202) 690-7442 or email at program.intake@usda.gov. Persons with Disabilities: Individuals who are deaf, hard of 

hearing or have speech disabilities and you wish to file either an EEO or program complaint please contact USDA through the 

Federal Relay Service at (800) 877-8339 or (800) 845-6136 (in Spanish). Persons with disabilities who wish to file a program 

complaint, please see information above on how to contact us by mail directly or by email. If you require alternative means of 

communication for program information (e.g., Braille, large print, audiotape, etc.) please contact USDA's TARGET Center at (202) 

720-2600 (voice and TDD).
United States Standards for Grades of Frozen Sweetpotatoes (August 29, 2013)

1

United States Standards for Grades of Frozen Sweetpotatoes

Section Page No.

§52.5001 Product Description. 2

§52.5002 Colors of Frozen Sweetpotatoes. 2

§52.5003 Styles of Frozen Sweetpotatoes. 2

§52.5004 Grades of Frozen Sweetpotatoes. 3

§52.5005 Ascertaining the Grade of a Sample Unit. 3

§52.5006 Color 4

§52.5007 Uniformity of Size. 5

§52.5008 Defects. 8

§52.5009 Character. 9

§52.5010 Preparation by Heating. 10

§52.5011 Ascertaining the Grade of a Lot. 10
United States Standards for Grades of Frozen Sweetpotatoes (August 29, 2013)

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§52.5001 Product description.

Frozen sweetpotatoes is the product prepared from the clean, sound root of 

sweetpotatoes (Ipomoea batatas) by washing, sorting, trimming, draining, and peeling, 

as the case may be. The product may or may not be cooked; may be prepared with the 

addition of suitable seasoning ingredient(s), sweetening ingredient(s), antioxidant(s), 

edible oil(s), spices, or other suitable additives permissible under the Federal Food, 

Drug, and Cosmetic Act. Such ingredients may or may not be admixed with the 

sweetpotatoes or they may be contained separately from the sweetpotato ingredient. 

When the sweetpotatoes have been cooked or partially cooked prior to freezing and are 

packed with a high density sirup and/or sugar to produce a candied effect, the frozen 

sweetpotatoes may be considered Candied Sweetpotatoes for the purposes of this 

subpart. In lieu of peeling, the product may be prepared as unpeeled sweetpotatoes in 

baked or stuffed form, with or without the addition of edible fat or oil to the peel. Stuffed 

form consists of cooked sweetpotatoes where the flesh has been removed from the 

peel, has been comminuted or crushed, and has been replaced in the peel or a 

preformed shell. The product is frozen in accordance with good commercial practice 

and maintained at temperatures necessary for the preservation of the product.

§52.5002 Colors of frozen sweetpotatoes.

(a) Golden.

(b) Yellow.

(c) Mixed (golden and yellow).

§52.5003 Styles of frozen sweetpotatoes.

(a) Whole.

(1) Peeled.

(2) Baked (unpeeled).

(3) Stuffed (in peel or preformed shell).

(b) Halved (or halves).

(1) Peeled.

(2) Stuffed (in peel or preformed shell).
United States Standards for Grades of Frozen Sweetpotatoes (August 29, 2013)

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(c) Sliced. This style consists of peeled units, cut longitudinally and/or crosswise, 

with flat-parallel or corrugated-parallel surfaces.

(d) French-cut. This style consists of peeled units cut into strips, commonly called 

French-style cut, which may have flat, corrugated, or crinkle cut surfaces.

(e) Diced. This style consists of peeled units cut into recognizable cube-shape 

units.

(f) Cut or chunks. This style consists of peeled units of irregular sizes and shapes 

which do not conform to any of the foregoing single styles.

(g) Mashed or Souffle. This style consists of peeled, cooked, and wholly 

comminuted or crushed sweetpotatoes, which may be molded or formed into predetermined size and shape.

(h) Mixed or combinations. This style consists of peeled units which are a 

combination of two or more of the foregoing styles.

§52.5004 Grades of frozen sweetpotatoes.

(a) U.S. Grade A is the quality of frozen sweetpotatoes that possess similar varietal 

characteristics; have a normal flavor and odor; have a good or reasonably good 

color; practically uniform, or reasonably uniform in size for the applicable style; 

are practically free from defects; possess a good character; and score not less 

than 90 points when scored in accordance with the scoring system outlined in 

this subpart.

(b) U.S. Grade B is the quality of frozen sweetpotatoes that may possess similar or 

mixed varietal color characteristics; have a normal flavor and odor; have a 

reasonably good color; are reasonably uniform in size for the applicable style; are 

reasonably free from defects; possess a reasonably good character; and score 

not less than 80 points when scored in accordance with the scoring system 

outlined in this subpart.

(c) Substandard is the quality of frozen sweetpotatoes that fail to meet the 

requirements of U.S. Grade B.

§52.5005 Ascertaining the grade of a sample unit.

(a) General. In addition to considering other requirements outlined in the standards, 

the following quality factors are evaluated in ascertaining the grade of the 

product:
United States Standards for Grades of Frozen Sweetpotatoes (August 29, 2013)

4

(1) Factors not rated by score points.

(i) Varietal characteristics, as applicable.

(ii) Flavor and odor. A representative sample of the product is cooked to determine 

flavor and odor. Normal flavor and odor means that the flavor of the product 

before and after cooking is characteristic of properly prepared sweetpotatoes and 

is free from objectionable flavors and objectionable odors of any kind.

(2) Factors rated by score points.

(i) The relative importance of each factor which is scored is expressed numerically 

on the scale of 100. The maximum number of points that may be given such 

factors are:

Factors:

Color

Uniformity of size 

Absence of defects

Character

Total Score

Points

20

20

40

20

100

(ii) Quality factors of color, uniformity of size, and absence of defects are determined 

by observing the product in the frozen or partially frozen state as soon as the 

units are separable into individual units, as the case may be, and after the 

product has been prepared by heating in a suitable manner; the factors of color 

and character (including consistency, as applicable) and flavor are evaluated 

after the product has been prepared by heating in a suitable manner as 

prescribed in this subpart.

§52.5006 Color

(a) General. The color of the product (before and after heating) is evaluated on 

the internal color in whole baked, whole stuffed, and halved stuffed styles and on 

the overall external color appearance for all other styles. Color variations due to 

packing media consisting of brown sugar or sweetening mixtures including brown 

sugar and spices are considered characteristic.
United States Standards for Grades of Frozen Sweetpotatoes (August 29, 2013)

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(b) "A" classification. Frozen sweetpotatoes that possess a good color may be 

given a score of 18 to 20 points. Good color means a reasonably bright 

characteristic color (either yellow or golden, but not mixed) and that there may 

be reasonable variations of such characteristic color among the units, in each 

unit, or in the mass.

(c) "B" classification. If frozen sweetpotatoes possess a reasonable good color, 

a score of 16 or 17 points may be given. Reasonably good color means that 

the color (yellow, golden, or mixed) may be variable among the units, in each 

unit, or in the mass and that the color may be no more than slightly dull. Mixed 

color types shall not be graded above U.S. Grade B, regardless of the total score 

for the product (this is a partial limiting rule).

(d) "SStd" classification. If frozen sweetpotatoes possess an off-color, a score of 

0 to 15 points may be given. Off-color means that the over-all color is extremely 

dull, such as, but not limited to the presence of units that are extremely oxidized 

or the presence of units that are green colored. Frozen sweetpotatoes that score 

in this classification shall not be graded above Substandard, regardless of the 

total score for the product (this is a limiting rule).

§52.5007 Uniformity of size.

(a) General. The factor of uniformity of size for the styles of mashed and mixed 

frozen sweetpotatoes is not scored; the other three factors (color, absence of 

defects, and character) are scored and the total multiplied by 100 and divided 

by 80, dropping any fractions to determine the total score.

(b) Definition of a small unit. A unit that weighs less than 1/10 ounce is 

considered a small unit when contained in sliced, French-cut, or cut styles.

(c) "A" classification. Frozen sweetpotatoes that are practically uniform in size 

may be given a score of 18 to 20 points. Practically uniform in size in styles 

other than mashed or mixed means that:

(1) The frozen sweetpotatoes comply with the size and uniformity requirements for 

"A" classification in Table I of this subpart; and, in addition

(2) The over-all appearance of the product for the applicable style is not materially 

affected by units of abnormal size and shape.
United States Standards for Grades of Frozen Sweetpotatoes (August 29, 2013)

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(d) "B" classification. If the frozen sweetpotatoes are reasonably uniform in size, 

a score of 16 or 17 points may be given. Reasonably uniform in size in styles 

other than mashed or mixed means that:

(1) The frozen sweetpotatoes comply with the size and uniformity requirements for 

"B" classification in Table I of this subpart; and, in addition

(2) The over-all appearance of the product for the applicable style is not seriously 

affected by units of abnormal size and shape.

(e) "SStd" classification. Frozen sweetpotatoes that fail to meet the requirements 

of paragraph (d) of this section may be given a score of 0 to 15 points and shall 

not be graded above Substandard, regardless of the total score for the product

(this is a limiting rule).
United States Standards for Grades of Frozen Sweetpotatoes (August 29, 2013)

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Table I-Uniformity of Size Requirements for Certain Styles of Frozen Sweetpotatoes

Styles, as applicable

"A" classification "B" classification

Uniformity of size Uniformity of size

Whole:

(1) Peeled

(2) Baked (unpeeled)

(3) Stuffed

May vary moderately in size

The weight of the smallest unit is no 

less than 2/3 the weight of the largest 

unit

May very considerably in size

The weight of the smallest unit is no less 

than 1/2 the weight of the largest unit

Halves;

(1) Peeled

(2) Stuffed

May vary moderately in size

The weight of the smallest unit is no 

less than 2/3 the weight of the largest 

unit

May vary considerably in size

The weight of the smallest unit is no less 

than 1/2 the weight of the largest unit

Small Units Small units

Sliced

French-cut

Cuts (or chunks)

May vary moderately 

in size except that the 

thickness of slices are 

reasonably uniform

Composite 

weight does 

not exceed 

5% by weight 

of all units

May vary considerably 

in size except that the 

thickness of slices are 

fairly uniform

Composite 

weight does 

not exceed 

10% by weight 

of all units

Diced May vary moderately 

in size

No limits May vary considerably 

in size

No limits
United States Standards for Grades of Frozen Sweetpotatoes (August 29, 2013)

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§52.5008 Defects.

(a) General. The factor of defects refers to the degree of freedom from particles of 

peel in peeled styles; broken skins and broken or distorted preformed shells in 

whole baked, whole stuffed, and halves stuffed styles; primary and secondary 

rootlets, fibrous ends, discolored areas, and corky areas, or from other defects 

that detract from the appearance or edibility of the unit or product.

(b) "A" classification. Frozen sweetpotatoes of any style that are practically free 

from defects may be given a score of 36 to 40 points. Practically free from 

defects has the following meaning for the applicable styles:

(1) Whole baked; whole stuffed; halves stuffed. The peel or shell is not broken 

nor the shell distorted to any noticeable extent other than in the opening in whole 

stuffed style; and the units are practically free from primary and secondary 

rootlets, internal fibers, internal corky areas, and any other defects which do not 

affect materially the appearance or the edibility of the product.

(2) Whole peeled; halves peeled; mashed. The product may contain not more 

than a slight amount of particles of peel, primary and secondary rootlets, 

untrimmed fibrous ends, discolored areas, corky areas, and any other defects 

which do not affect materially the appearance or the edibility of the product.

(3) All other styles. The aggregate weight of all defective units does not exceed 5 

percent, by weight, of all the units. One unit in a container is permitted to be 

defective if such unit exceeds the allowance of 5 percent, by weight: Provided, 

That in all containers comprising the sample such defective units do not exceed 

5 percent, by weight, of all the units, and the overall appearance and edibility 

of the product is not materially affected by the presence of defective units.

(c) "B" classification. If the frozen sweetpotatoes of any style are reasonably free 

from defects, a score of 32 to 35 points may be given. Frozen sweetpotatoes 

that fall into this classification shall not be graded above U.S. Grade B, 

regardless of the total score for the product (this is a limiting rule). 

Reasonably free from defects has the following meaning for the applicable 

styles:

(1) Whole baked; whole stuffed; halves stuffed. The peel or shell may be broken 

or the shell distorted to some extent other than in the opening in whole stuffed 

style; and the units are reasonably free from primary and secondary rootlets, 

internal fibers, internal corky areas, and any other defects which do not affect 

seriously the appearance or edibility of the product.
United States Standards for Grades of Frozen Sweetpotatoes (August 29, 2013)

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(2) Whole peeled; halves peeled; mashed. The product may contain no more 

than a moderate amount of particles of peel, primary or secondary rootlets, 

untrimmed fibrous ends, discolored areas, corky areas, and any other defects 

which do not affect seriously the appearance or edibility of the product.

(3) All other styles. The aggregate weight of all defective units does not exceed 

10 percent, by weight, of all the units. One unit in a container is permitted to 

be defective if such unit exceeds the allowance of 10 percent, by weight: 

Provided, That in all containers comprising the sample such defective units do 

not exceed 10 percent, by weight, of all the units, and the overall appearance 

and edibility of the product is not seriously affected by the presence of 

defective units.

(d) "SStd" classification. Frozen sweetpotatoes that fail to meet the requirements 

of paragraph (c) of this section may be given a score of 0 to 31 points and shall 

not be graded above Substandard, regardless of the total score for the product

(this is a limiting rule).

§52.5009 Character.

(a) General. The factor of character refers to the texture or consistency and 

condition of the flesh, the degree of freedom from pithy units and tough or coarse 

fibers, the uniformity of tenderness of the frozen sweetpotatoes after heating in a 

suitable manner, and the tendency of the frozen sweetpotatoes (except for 

mashed style) to retain their apparent original conformation and size without 

disintegration.

(b) "A" classification. Frozen sweetpotatoes that possess a good character may 

be given a score of 18 to 20 points. Good character and consistency has the 

following meaning for the applicable styles:

(1) Whole baked. The flesh is not soggy or dry and is practically free from tough 

or coarse internal fibers.

(2) Whole stuffed; halves stuffed; mashed. The mass or stuffing possesses a 

uniformly smooth texture and consistency and is free from lumps and tough 

or coarse fibers. 

(3) All other styles. The units possess a uniformly smooth texture, are

practically free from tough or coarse fibers, and may be firm to soft but hold 

their apparent original conformation and size without material disintegration.

(c) "B" classification. If the frozen sweetpotatoes possess a reasonably good 

character, a score of 16 or 17 points may be given. Reasonably good 

character and consistency has the following meaning for the applicable styles:
United States Standards for Grades of Frozen Sweetpotatoes (August 29, 2013)

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(1) Whole baked. The flesh is not excessively dry and is reasonably free from 

tough or coarse internal fibers.

(2) Whole stuffed; halves stuffed; mashed. The texture and consistency of the 

mass or stuffing may be coarse and stiff but practically free from lumps, and 

not more than a few tough or coarse fibers may be present.

(3) All other styles. The units possess a reasonably uniform smooth texture, are

reasonably free from tough or coarse fibers, and 75 percent, by weight, or 

more of the units hold their apparent original conformation and size without 

material disintegration.

(d) "SStd" classification. Frozen sweetpotatoes that fail to meet the requirements 

of paragraph (c) of this section may be given a score of 0 to 15 points and shall 

not be graded above Substandard, regardless of the total score for the product

(this is a limiting rule).

§52.5010 Preparation by heating.

Prepared by heating in a suitable manner means by either of the following applicable 

methods:

(a) Oven method. (Applicable to any style.)

(1) Place the product and packing media, if any, in a shallow pan (or use the open 

carton if suitable for heating) of sufficient size so that the product may be spread 

to a uniform thickness of not more than 1-1/2 inches; and

(2) Place pan (or open carton) and frozen contents into properly ventilated oven, 

preheated to 375 degrees F., and allow to remain 30 minutes or longer until the 

interior portions of the larger units are thoroughly heated and cooked; or

(b) Pot method. (Not applicable to baked and stuffed styles). Place the product 

while still in the frozen state in a stainless steel cooking utensil and add enough 

water to cover the product. Bring to a boil, cover, and simmer until the larger 

units are thoroughly cooked.

§52.5011 Ascertaining the grade of a lot.

The grade of a lot of frozen sweetpotatoes covered by these standards is determined by 

the procedures set forth in the Regulations Governing Inspection and Certification 

of Processed Fruits and Vegetables, Processed Products Thereof, and Certain 

Other Processed Food Products (7 CFR 52.1 through 52.83).