Experience across many sub-Saharan (SSA) countries has shown that compared to using OFSP flour, it makes economic sense to use orange-fleshed sweetpotato (OFSP) purée (steamed and mashed) as a partial substitute for wheat flour in bakery products like bread, buns, muffins and cookies. In bread making, OFSP purée can replace between 35-55% of wheat flour requirements. However, its use is hampered because it is a wet and perishable product. For processors, it is most convenient to either make fresh purée whenever needed or to freeze it for future use. Our ongoing research has demonstrated that we can extend the shelf-life of OFSP purée to about 12 weeks at room temperatures of between 15-23°C by treating it with potassium sorbate (0.5%), sodium benzoate (0.5%) and citric acid (1%), combined with vacuum packing.