10 Best Canned Sweet Potato Recipes (2024)

FAQs

Should I rinse canned sweet potatoes? ›

Leaving the syrup on the yams can hamper their taste. Rinsing sweet potatoes of any leftover sugary film will uphold their integrity, giving you the most authentic sweet potato taste and texture.

Princella No Sugar Added Cut Sweet Potatoes

You don't even miss the sugar with these No Sugar Added Princella canned sweet potatoes. They are so naturally sweet. They're also ultra creamy, which we obviously loved. These are the best canned yam stand-in for someone who doesn't like their sweet potatoes too sweet (me).

Canned or frozen sweet potatoes may be substituted for the fresh form in any recipe calling for cooked sweet potatoes as the starting point. Canned sweet potatoes are generally smaller in diameter because of their better canning qualities.

One 15-ounce can of sweet potatoes equals one cup of fresh sweet potatoes. Canned sweet potatoes are precooked, so add them at the end of a recipe.

As convenient as these canned tubers are, if you've never used them before, you may wonder if they're ready-to-eat goods or if they need to be cooked before consumption. The short answer is that yes, canned potatoes should be cooked before you eat them.

Percentages of the established and estimated RDA's show that fresh and canned sweet potatoes are relatively good sources of potassium and relatively fair sources of copper, iron, magnesium, manganese, and phosphorus.

Sweet potatoes have smooth reddish skin, softer flesh (when cooked), and a sweet flavor. You don't have to worry about mixing them up while you're shopping because true yams are rarely found in American grocery stores. The popular canned yams that you see around the holidays are technically sweet potatoes.

Bruce's Yams Cut Sweet Potatoes in Syrup are carefully made from only the most tender part of the sweet potato called the sweetheart. For easy preparation that delivers goodness on the fly, simply heat and eat these canned vegetables.

Yams and sweet potatoes differ in flavor and appearance, and they are not related. Sweet potatoes are in the morning glory family, while yams belong to the lily family. Yams aren't as sweet as sweet potatoes, and they are starchier and drier. Their texture and flavor are more similar to potatoes or yuca.

The longer and slower you cook a sweet potato, the more maltose is formed and the sweeter it will taste. So if you want a much less sweet potato try steaming it, or cut it into small pieces and roast on a higher heat.

Why would you buy canned potatoes? ›

The convenience of having them on hand is great, but the texture and flavor also work really well with the dish. There are lots of recipes to choose from, though. If you're looking to add some body to a soup or stew, canned potatoes are an excellent choice.

When soft varieties were first grown commercially, there was a need to differentiate between the two. African slaves had already been calling the 'soft' sweet potatoes 'yams' because they resembled the yams in Africa. Thus, 'soft' sweet potatoes were referred to as 'yams' to distinguish them from the 'firm' varieties.

Is it possible to substitute canned sweet potatoes for fresh ones in a recipe? - Quora. Yes you substitute canned vegetables in any recipe. Remember they are cooked and sometimes salty so drain and rinse ( i just drain) and add at the end of your cooking time.

“Sweet potatoes are a source of carbohydrates, which raise blood sugars,” says White. “People with diabetes can eat carbs but need to watch portions of foods with carbs.” What this means: Limit portions to half a sweet potato per meal or snack.

This excess starch could have leached into the water, creating the cloudiness. When you canned the sweet potatoes, did you use the cooking water from the sweet potatoes? If you did, some of the starch could have leached into that water during the first cooking.

Chef Smith agrees: "Rinsing the vegetables helps to reduce the sodium and makes it easier to balance the salt in a dish." Indeed, the United States Department of Agriculture (USDA) reports that draining and rinsing canned vegetables can reduce the sodium content by 5 to 10 percent.

Rinse canned foods.

There are more low-sodium versions of canned vegetables and beans than ever before, but canned varieties can still be a sneaky hiding place for sodium. Draining the liquid, then rinsing them can eliminate up to 40 percent of the sodium in some cases.

Because canned potatoes are cooked, you can eat them straight from the can. However, though they are ready to eat, they are best heated first.

But if stored at normal room temperature, they should be used within a week. Don't wash the potatoes until you are ready to use them because moisture will hasten spoilage.