Orange-fleshed sweetpotato (OFSP), rich in beta-carotene, the precursor of vitamin A, is particularly being promoted due to its potential to address vitamin A deficiency. While many OFSP varieties have been released, in many cases there was not a complementary effort to develop marketable products. Most sweetpotato in SSA is consumed boiled or steamed. To address these bottlenecks more effectively, the Marketing, Processing and Utilization Community of Practice (MPU-CoP) was established in 2014. Between 2015-2016, numerous countries began using orange-fleshed sweetpotato purée in commercially baked products this year as bottlenecks in its use are addressed and consumer surveys indicate widespread acceptance.