canned sweet potato recipe
- The Best canned sweet potato recipe
- Creamy Canned Sweet Potato Mash with Garlic Butter
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Canned Sweet Potato Mash with Garlic Butter Works
- ❓ Frequently Asked Questions About Creamy Canned Sweet Potato Mash with Garlic Butter
The Best canned sweet potato recipe
I love this recipe because it’s so versatile. You can toss them in a stir-fry with veggies and protein, mash them into a hearty casserole, or even just roast them until they’re crispy on the edges. My husband and I have gotten into the habit of keeping a few cans in the pantry just for when we want something easy but still satisfying. Plus, they’re packed with fiber and vitamins—no one has to know they’re not fresh when they’re this good. My kids don’t even realize how healthy they are because they taste so good. And for holidays or special occasions? A bowl of buttery sweet potatoes with a side of steamed broccoli is always a hit with the family. It’s that kind of recipe that makes life simpler without sacrificing flavor.
Creamy Canned Sweet Potato Mash with Garlic Butter
A velvety smooth sweet potato mash made from canned sweet potatoes, infused with garlic butter for a rich and savory flavor. Perfect for a quick side dish or a comforting main.
🥘Ingredients
- 2 cans (15 oz each) sweet potatoes, drained
- 1/2 cup unsalted butter
- 1/4 cup heavy cream (or milk)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp ground cinnamon (optional)
- 4 cloves garlic, minced
- 4 tbsp unsalted butter
- 1 tbsp fresh parsley, chopped (optional)
- 1/2 tsp lemon juice
👨🍳Directions
-
1
Preheat oven to 400°F (200°C) if making ahead; otherwise, skip. Drain and rinse the cans of sweet potatoes, then transfer them to a saucepan. -
2
Add sweet potatoes to a saucepan with 1 cup of water or broth. Cover and cook on medium heat for 15-20 minutes, or until tender. Drain well. -
3
While sweet potatoes cook, melt butter in a small saucepan over low heat. Add minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in lemon juice and parsley. -
4
Peel the sweet potatoes and mash them with a fork or potato masher until smooth. Stir in heavy cream, salt, pepper, and cinnamon (if using). -
5
Once the garlic butter has cooled slightly, mix it into the sweet potato mash. Serve warm.
🔧Equipment
- Canned sweet potatoes
- Large saucepan
- Mixing bowls
- Whisk
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add a splash of cream cheese or a dollop of sour cream.
- Use canned sweet potatoes for convenience, but fresh sweet potatoes can also be used after peeling and boiling for 15-20 minutes.
- Adjust salt and pepper to taste. If you prefer a sweeter flavor, add a pinch of brown sugar or maple syrup.
Variations
- Add a pinch of nutmeg or cardamom for a spiced twist.
- Mix in cooked quinoa or brown rice for a heartier dish.
- Top with a sprinkle of toasted pumpkin seeds or chopped nuts.
Watch Video Of How Creamy Canned Sweet Potato Mash with Garlic Butter Works
❓ Frequently Asked Questions About Creamy Canned Sweet Potato Mash with Garlic Butter
1. What ingredients are needed for the classic canned sweet potato recipe?
To make this recipe, you’ll need:
– 4 medium sweet potatoes (about 1.5 lbs total)
– 2 tbsp olive oil (or vegetable oil)
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper
– ½ tsp garlic powder (optional)
– ½ tsp paprika (optional, for color)
– 1 tbsp butter or cream cheese (optional, for extra richness)
2. How do I prepare the sweet potatoes before canning?
First, peel the sweet potatoes and cut them into bite-sized cubes or wedges. Boil them in salted water for about 10–12 minutes until fork-tender. Drain well, then toss them with oil and seasonings. For extra flavor, you can also lightly sauté them before canning.
3. What’s the best way to can sweet potatoes in a water bath?
After seasoning, pack the sweet potatoes into clean, sterilized jars, leaving ½-inch headspace. Add a little water or broth if needed to cover them completely. Process in a water bath for 45 minutes (for pints) or 1 hour (for quarts) at 10 pounds of pressure (for high-altitude areas, check your altitude adjustment). Let cool before sealing.
4. Can I use canned sweet potatoes for baking instead of fresh?
Yes! Canned sweet potatoes work well for baking—just drain them well and use them directly in recipes like pies, muffins, or casseroles. They’re convenient for quick baking without needing to peel or chop fresh ones. Just ensure they’re properly canned and stored correctly.
5. How should I store canned sweet potatoes to keep them fresh?
Store canned sweet potatoes in a cool, dark place (like a pantry) for up to 1 year. If you prefer them longer-term, refrigerate them in an airtight container for 3–4 months. Always check for spoilage (mold, off smells) before use. For best texture, consume within 6 months of canning.
