Chef McInni's passion for fine Southern Cooking made him the perfect chef to create a menu celebrating Sweet Potato Month. The month of February, incase you were not aware is Sweet Potato month and the first Monday in April is Sweet Potato Day. 

Chef McInnis's menu featured the Covington Sweet Potato throughout and even included it in the cocktail for the evening. Creative and imaginative the menu showcased the diversity of the star ingredient and the ingenuity of this award winning chef.

Housemade Sweet Potato Chips

Creamy Sweet Potato Soup with Smoked Pork Belly

Scallops with Sweet Potato micro greens and snap peas

Cowboy Bone-in-Ribeye Steak

Giant Stuffed Sweet Potato

Sweet Potato Pie with Cinnamon Pumpkin Seeds

Chef Jeff McInnis and Sue Johnson-Langdon, Director of the North Carolina SweetPotato Commission