Canned Sweet Potato… Really?

December 7, 2008

Okay, so I do not spend much time in the canned vegetables section. As has been noted by many in the nutrition biz, frozen vegetables are by far the best (even versus the produce section) in terms of locking in nutrients at the peak of freshness, so that you can reap the most nutritional value. However, there are good things to be found in the canned section. For one, canned pumpkin. This is a great swap for eggs and/or oil in baked goods and adds an earthy dimension.

But, there was one I never thought of: canned sweet potato! When browsing in the market this weekend, I found sweet potato puree by the Farmer’s Market brand. Farmer’s market only uses sweet potatoes, there is no added sugar or anything else. I wonder why I haven’t thought of looking for this before? I find it difficult to get the creamy consistency I want when I use a microwaved or baked sweet potato and simply popping open a can is such a time saver! Although I wouldn’t consider using the canned version for everything I do with sweet potatoes, it is perfect for stews, soups, and baking.

Check out the muffins I made-

Find the Farmer’s Market brand at a Whole Foods near you. Yum!

The recipe for the sweet potato muffins is located on the noble pig website. All I did was add some pumpkin pie spice to the batter and I only used 2 tablespoons of butter to brush the tops of each muffin with cinnamon sugar.

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Other posts you may enjoy:

  1. Sweet Potato Pie
  2. Spicy Black Bean and Sweet Potato Soup
  3. Sweet Potato Mac ‘n’ Cheese
  4. Sweet Potato Risotto
  5. Vegan Black Bean Sweet Potato Balls

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