The comparison of Reducing Sugar and free asparagine content implies that the acrylamide concentration in Sweet Potato chips, which ranged from 296 to 2019 μg/kg (Table 3), was within the range of the acrylamide concentration in products made from normal potatoes (1800 to7600 μg/kg) (Viklund and others 2008) and from rye (59 to 3166μg/kg) (Elmore and others 2005).