Oh, the humble canned sweet potato—your secret weapon for whipping up cozy, comforting meals in a flash! Whether you’re craving a quick weeknight dinner, a seasonal side, or a touch of sweetness in your desserts, these 18 easy recipes are here to inspire. Get ready to transform that pantry staple into something truly delicious—let’s dive in!
Canned Sweet Potato Casserole with Marshmallows
Keeping canned sweet potatoes in your pantry means this comforting casserole is just minutes away from your holiday table. Knowing how to transform these humble ingredients into a showstopping side dish will make you the star of any potluck. Let me walk you through creating this classic American favorite with minimal effort.
Ingredients
– 2 cans of sweet potatoes (about 4 cups when drained)
– A generous half-cup of brown sugar
– A couple of tablespoons of melted butter
– A good splash of vanilla extract
– A pinch or two of ground cinnamon
– A small bag of mini marshmallows (about 2 cups)
Instructions
1. Preheat your oven to 350°F and grab a 9×13 inch baking dish.
2. Open both cans of sweet potatoes and drain all the liquid completely into the sink.
3. Tip: Press the sweet potatoes gently with paper towels to remove excess moisture, which prevents a watery casserole.
4. Transfer the drained sweet potatoes to a medium mixing bowl.
5. Add the half-cup of brown sugar, two tablespoons of melted butter, a splash of vanilla extract, and a pinch of cinnamon to the bowl.
6. Use a potato masher or a large fork to mash everything together until it’s mostly smooth but still has some texture.
7. Tip: Don’t over-mash—leaving a few small lumps gives the casserole a more homemade feel.
8. Spread the sweet potato mixture evenly into your baking dish using a spatula.
9. Bake at 350°F for 20 minutes, until the edges look bubbly.
10. Remove the dish from the oven and carefully scatter the mini marshmallows in a single layer across the entire top.
11. Tip: Work quickly so the dish stays hot, helping the marshmallows start melting faster when they go back in.
12. Return the dish to the oven and bake for another 5-7 minutes, watching closely until the marshmallows are golden brown and puffy.
13. Let the casserole sit for 5 minutes before serving to allow it to set slightly.
Achieving that perfect contrast between the creamy, spiced sweet potato base and the toasted, gooey marshmallow topping is what makes this dish unforgettable. Another fantastic way to enjoy it is spooned warm over vanilla ice cream for an instant dessert, blending hot and cold sensations beautifully.
Spiced Canned Sweet Potato Soup
Keeping canned sweet potatoes in your pantry means you’re just minutes away from a comforting, spiced soup that warms you from the inside out. This recipe builds flavor quickly and is perfect for a busy weeknight when you need something nourishing and fast.
Ingredients
– A couple of 15-ounce cans of sweet potato puree
– A splash of olive oil, about 1 tablespoon
– One medium yellow onion, chopped
– Two cloves of garlic, minced
– A generous 4 cups of vegetable broth
– A teaspoon of ground cumin
– Half a teaspoon of smoked paprika
– A quarter teaspoon of ground cinnamon
– A pinch of cayenne pepper
– A half cup of heavy cream
– Salt, about 1 teaspoon to start
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium heat for 1 minute until it shimmers.
2. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until the pieces are soft and translucent.
3. Stir in the minced garlic and cook for 1 more minute until it becomes fragrant.
4. Pour in the 4 cups of vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot for extra flavor.
5. Add both 15-ounce cans of sweet potato puree to the pot, breaking up any large clumps with your spoon.
6. Sprinkle in 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cinnamon, and a pinch of cayenne pepper.
7. Bring the soup to a boil, then immediately reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld.
8. Carefully blend the soup until completely smooth using an immersion blender, or transfer it in batches to a countertop blender.
9. Stir in the 1/2 cup of heavy cream until the soup is uniformly orange and creamy.
10. Season with 1 teaspoon of salt, then taste and add more if needed.
Creamy and warmly spiced, this soup has a velvety texture that clings to your spoon. The subtle heat from the cayenne peeks through the sweet, earthy base, making it fantastic served with a dollop of plain yogurt or a sprinkle of toasted pepitas for crunch.
Canned Sweet Potato and Black Bean Tacos
Now, if you’re looking for a pantry-friendly meal that comes together in minutes, these canned sweet potato and black bean tacos are your new best friend. Never underestimate how a few simple ingredients can transform into something truly satisfying when you’re short on time but craving something wholesome. Let’s walk through this together step by step.
Ingredients
– 1 can (15 oz) of sweet potatoes, drained
– 1 can (15 oz) of black beans, rinsed well
– 1 tablespoon of olive oil
– 1 teaspoon of chili powder
– ½ teaspoon of cumin
– A pinch of salt
– 6 small corn tortillas
– A handful of fresh cilantro, chopped
– A squeeze of lime juice
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium heat for 1 minute.
2. Add the drained sweet potatoes to the skillet, mashing them lightly with a fork to break them up.
3. Stir in the rinsed black beans, 1 teaspoon of chili powder, ½ teaspoon of cumin, and a pinch of salt.
4. Cook the mixture for 5–7 minutes, stirring occasionally, until it’s heated through and slightly thickened.
5. Tip: If the mixture sticks, add a splash of water to loosen it—this keeps everything moist.
6. Warm 6 small corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
7. Tip: Don’t overcook the tortillas; they should be soft and warm, not crispy, for easy folding.
8. Spoon the sweet potato and black bean filling evenly into the center of each warmed tortilla.
9. Top each taco with a sprinkle of chopped fresh cilantro and a squeeze of lime juice.
10. Tip: For extra flavor, let the filling sit for a minute off the heat to allow the spices to meld.
Hearty and comforting, these tacos boast a creamy texture from the sweet potatoes balanced by the earthy black beans. The lime adds a zesty kick that cuts through the richness, making each bite vibrant. Try serving them with a side of sliced avocado or a dollop of Greek yogurt for a cool contrast.
Quick Canned Sweet Potato Pancakes
Perfect for busy mornings when you want something wholesome without the fuss, these quick canned sweet potato pancakes come together in minutes using pantry staples. Preparing them requires just a few simple steps that even novice cooks can master with confidence.
Ingredients
- 1 cup of canned sweet potato purée (drained well)
- 1 cup of all-purpose flour
- 1 large egg
- 3/4 cup of milk
- 2 tablespoons of melted butter
- 1 tablespoon of brown sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of cinnamon
- A pinch of salt
- A splash of vanilla extract
- A couple of tablespoons of vegetable oil for the pan
Instructions
- In a medium bowl, whisk together the canned sweet potato purée, egg, milk, melted butter, and vanilla extract until completely smooth.
- Add the all-purpose flour, brown sugar, baking powder, cinnamon, and salt to the wet ingredients, then stir gently until just combined—do not overmix to keep the pancakes tender.
- Heat a non-stick skillet or griddle over medium heat (about 350°F) and add a tablespoon of vegetable oil, spreading it evenly.
- Pour 1/4 cup portions of batter onto the hot skillet, spacing them apart to allow for spreading.
- Cook for 2–3 minutes until bubbles form on the surface and the edges look set, then flip carefully with a spatula.
- Cook for another 2–3 minutes on the second side until golden brown and cooked through—press lightly; if it springs back, it’s ready.
- Repeat with remaining batter, adding more oil to the skillet as needed to prevent sticking.
Amazingly fluffy with a hint of warm spice, these pancakes have a moist, velvety texture from the sweet potato. Try stacking them high with a drizzle of maple syrup and a sprinkle of toasted pecans for a cozy breakfast, or enjoy them as a savory side with a dollop of Greek yogurt and fresh herbs.
Canned Sweet Potato Hummus
Keeping canned goods in your pantry can lead to surprisingly delicious creations, and this sweet potato hummus is proof. Knowing you can whip up a creamy, flavorful dip in minutes makes this recipe perfect for busy weeknights or last-minute gatherings. Let’s transform those simple canned ingredients into something special.
Ingredients
– One 15-ounce can of sweet potatoes, drained
– One 15-ounce can of chickpeas, drained (but save that liquid!)
– A couple of tablespoons of tahini
– A good glug of olive oil (about ¼ cup)
– A big squeeze of lemon juice (from one lemon)
– A couple of cloves of garlic, peeled
– A generous pinch of smoked paprika
– A smaller pinch of cumin
Instructions
1. Drain the can of sweet potatoes and add them to your food processor.
2. Drain the can of chickpeas, reserving 2 tablespoons of the liquid (aquafaba) in a small bowl.
3. Add the drained chickpeas to the food processor with the sweet potatoes.
4. Measure and add 2 tablespoons of tahini to the processor.
5. Pour in ¼ cup of olive oil.
6. Squeeze the juice from one whole lemon directly into the mixture.
7. Drop in 2 peeled garlic cloves.
8. Sprinkle in 1 teaspoon of smoked paprika and ½ teaspoon of cumin.
9. Pour the reserved 2 tablespoons of chickpea liquid (aquafaba) into the processor.
10. Secure the lid tightly on your food processor.
11. Process the mixture on high speed for 60 seconds, scraping down the sides with a spatula halfway through.
12. Process for another 30-45 seconds until the hummus is completely smooth and creamy.
13. Taste the hummus and add ½ teaspoon of salt if needed.
14. Pulse 3-4 times to incorporate the salt evenly.
15. Transfer the finished hummus to a serving bowl using a rubber spatula.
16. Drizzle 1 tablespoon of olive oil over the top of the hummus.
17. Sprinkle ¼ teaspoon of smoked paprika across the surface for garnish.
Smooth and velvety with a subtle sweetness that balances the earthy chickpeas, this hummus has a complex flavor profile that surprises everyone. Serve it with pita chips for classic dipping, or spread it thick on toast topped with roasted vegetables for a satisfying lunch. The smoky paprika garnish not only looks beautiful but adds a warm, aromatic finish that makes this dip truly special.
Canned Sweet Potato and Coconut Curry
You’d be amazed how pantry staples can transform into something truly special with just a little know-how. This canned sweet potato and coconut curry comes together in under 30 minutes, making it perfect for busy weeknights when you want something comforting and flavorful without the fuss.
Ingredients
- 2 cans of sweet potatoes, drained
- 1 can of full-fat coconut milk
- 1 yellow onion, chopped
- 3 cloves of garlic, minced
- A thumb-sized piece of fresh ginger, grated
- 2 tablespoons of curry powder
- 1 tablespoon of olive oil
- A big pinch of salt
- A splash of water if needed
- A couple of fresh cilantro sprigs for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat until it shimmers.
- Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it turns translucent and soft.
- Stir in the minced garlic and grated ginger, cooking for exactly 1 minute until fragrant but not browned.
- Sprinkle in 2 tablespoons of curry powder and toast for 30 seconds to release its oils and deepen the flavor.
- Pour in the entire can of coconut milk, scraping the bottom of the pot to incorporate any browned bits.
- Add the drained sweet potatoes and a big pinch of salt, stirring gently to coat everything in the sauce.
- Bring the curry to a gentle bubble, then reduce the heat to low and simmer uncovered for 15 minutes.
- Use the back of your spoon to lightly mash some of the sweet potatoes against the pot’s side to thicken the sauce naturally.
- If the curry seems too thick, add a splash of water until it reaches your preferred consistency.
- Taste and adjust salt if needed, then remove from heat.
- Garnish with fresh cilantro sprigs right before serving.
For serving, this curry develops a wonderfully creamy texture with soft sweet potato chunks that melt in your mouth. The coconut milk creates a rich, slightly sweet base that balances perfectly with the warm curry spices. Try scooping it over fluffy jasmine rice or with warm naan bread to soak up every last bit of the fragrant sauce.
Canned Sweet Potato Pie Smoothie
Many home cooks overlook the humble canned sweet potato, but this smoothie transforms it into a creamy, spiced treat that comes together in minutes. Making this pie-inspired blend is simpler than you might think, and I’ll walk you through each step methodically so you can achieve that perfect smooth texture every single time.
Ingredients
– 1 cup of canned sweet potato purée
– 1 frozen banana
– ½ cup of vanilla Greek yogurt
– ¼ cup of milk
– 1 tablespoon of maple syrup
– ½ teaspoon of cinnamon
– A pinch of nutmeg
– A handful of ice cubes
Instructions
1. Drain the canned sweet potato purée thoroughly using a fine mesh strainer to remove excess liquid, which prevents a watery smoothie.
2. Peel the frozen banana and break it into three chunks for easier blending.
3. Add the sweet potato purée, banana chunks, vanilla Greek yogurt, milk, maple syrup, cinnamon, and nutmeg to your blender.
4. Place 5-6 ice cubes into the blender to chill the mixture without diluting flavor.
5. Secure the blender lid tightly and pulse on low speed for 10 seconds to combine ingredients roughly.
6. Increase to high speed and blend for 45-60 seconds until completely smooth, stopping to scrape down the sides with a spatula if needed.
7. Pour the smoothie immediately into a tall glass, using the spatula to get every last drop.
Getting that velvety texture comes from the frozen banana and thorough blending, creating a drink that’s thick enough to eat with a spoon. The warm spices balance the natural sweetness beautifully, making it perfect for pouring over oatmeal or enjoying as a quick breakfast dessert.
Canned Sweet Potato and Pecan Bread
Let’s transform that humble canned sweet potato into a moist, nutty loaf that fills your kitchen with the coziest autumn aroma. This recipe simplifies the traditional sweet potato bread by using pantry staples, making it perfect for busy bakers who still crave homemade warmth. You’ll be amazed how a few simple ingredients create such a comforting treat.
Ingredients
– One 15-ounce can of sweet potato puree
– A couple of large eggs
– 1/2 cup of vegetable oil
– 1 cup of granulated sugar
– 2 cups of all-purpose flour
– 1 teaspoon of baking soda
– 1/2 teaspoon of salt
– 1 teaspoon of cinnamon
– A good handful of chopped pecans (about 3/4 cup)
– A splash of vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan thoroughly.
2. In a large bowl, whisk together the canned sweet potato puree, eggs, vegetable oil, and vanilla extract until completely smooth.
3. Tip: Make sure there are no lumps in your sweet potato mixture for an even-textured bread.
4. Stir in the granulated sugar until the mixture looks glossy and well-combined.
5. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
7. Tip: Overmixing can make your bread tough, so fold gently at this stage.
8. Fold in the chopped pecans, reserving a small handful for topping.
9. Pour the batter into your prepared loaf pan and spread it evenly.
10. Sprinkle the reserved pecans over the top of the batter.
11. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean.
12. Tip: If the top browns too quickly, loosely tent it with aluminum foil during the last 15 minutes of baking.
13. Let the bread cool in the pan for 15 minutes before transferring to a wire rack.
14. Allow it to cool completely before slicing for the cleanest cuts.
This bread emerges incredibly moist with a tender crumb that holds the pecans beautifully. The cinnamon-spiced sweetness pairs wonderfully with the toasty nuts, creating layers of flavor in every slice. Try it lightly toasted with a smear of cream cheese for breakfast, or serve it warm as a simple dessert with a drizzle of caramel sauce.
Canned Sweet Potato Breakfast Hash
Haven’t we all stared into the pantry on a busy morning, wishing for something hearty yet effortless? This canned sweet potato breakfast hash transforms simple ingredients into a satisfying meal in minutes, perfect for those rushed weekday starts when you need fuel without the fuss.
Ingredients
– 2 cans of sweet potatoes, drained and rinsed
– 1 medium yellow onion, diced
– 1 red bell pepper, chopped
– 4 slices of bacon, chopped
– 2 tablespoons of olive oil
– A couple of large eggs
– A generous pinch of smoked paprika
– A splash of maple syrup
– A handful of fresh parsley, chopped
Instructions
1. Heat a large skillet over medium-high heat for 2 minutes until evenly warm.
2. Add the chopped bacon and cook for 5-7 minutes, stirring occasionally, until crispy and browned.
3. Transfer the bacon to a paper towel-lined plate using a slotted spoon, leaving 1 tablespoon of bacon fat in the skillet.
4. Add 2 tablespoons of olive oil to the skillet and swirl to coat the surface evenly.
5. Add the diced onion and cook for 4 minutes, stirring frequently, until translucent and fragrant.
6. Add the chopped red bell pepper and cook for 3 more minutes until slightly softened.
7. Crumble the drained sweet potatoes into the skillet using your hands or a fork, creating uneven chunks for better texture.
8. Cook the sweet potato mixture undisturbed for 4 minutes to develop a golden crust on the bottom.
9. Flip sections of the hash with a spatula and cook for another 4 minutes until heated through.
10. Stir in the crispy bacon, a generous pinch of smoked paprika, and a splash of maple syrup.
11. Create 2 wells in the hash using the back of a spoon and crack an egg into each well.
12. Cover the skillet and cook for 3-4 minutes until the egg whites are fully set but yolks remain runny.
13. Remove from heat and sprinkle with a handful of fresh chopped parsley.
You’ll love how the creamy sweet potatoes contrast with the crispy bacon bits, while the runny egg yolk creates a rich sauce that ties everything together. Try serving it straight from the skillet with toasted sourdough for dipping, or top with avocado slices for extra creaminess that complements the smoky sweetness beautifully.
Canned Sweet Potato and Chickpea Stew
Many busy cooks find themselves staring at pantry staples, wondering how to transform them into something special. Making this canned sweet potato and chickpea stew requires minimal effort but delivers maximum comfort, perfect for those nights when you want homemade warmth without the fuss.
Ingredients
– A couple of 15-ounce cans of sweet potatoes, drained – One 15-ounce can of chickpeas, rinsed – A splash of olive oil – One yellow onion, chopped – Two cloves of garlic, minced – A 14.5-ounce can of diced tomatoes – Two cups of vegetable broth – A teaspoon of smoked paprika – Half a teaspoon of cumin – A pinch of salt and black pepper – A handful of fresh spinach
Instructions
1. Heat a splash of olive oil in a large pot over medium heat until it shimmers. 2. Add the chopped yellow onion and cook for 5 minutes, stirring occasionally, until it turns translucent. 3. Stir in the minced garlic and cook for 1 minute until fragrant. 4. Tip: To prevent burning, keep the heat at medium and stir constantly when cooking garlic. 5. Pour in the diced tomatoes with their juices and cook for 3 minutes to deepen the flavor. 6. Add the drained sweet potatoes and rinsed chickpeas, stirring to combine. 7. Sprinkle in the smoked paprika, cumin, salt, and black pepper, mixing evenly. 8. Pour in the vegetable broth and bring the stew to a boil. 9. Reduce the heat to low, cover the pot, and simmer for 15 minutes to let the flavors meld. 10. Tip: For a thicker stew, mash a few sweet potatoes against the pot side with a spoon during simmering. 11. Stir in the fresh spinach and cook for 2 minutes until wilted. 12. Tip: Taste and adjust salt if needed, but avoid over-salting as the broth may already be seasoned. Creamy sweet potatoes balance the earthy chickpeas, creating a stew that’s both hearty and subtly spiced. Consider serving it over quinoa or with crusty bread to soak up the rich, tomato-infused broth.
Canned Sweet Potato Chocolate Chip Cookies
Very few pantry staples can transform into something as delightful as these canned sweet potato chocolate chip cookies. Versatile canned sweet potatoes create a wonderfully moist cookie base that pairs perfectly with melty chocolate chips. Just a few simple ingredients and you’ll have warm, comforting cookies ready in no time.
Ingredients
– 1 cup of canned sweet potato puree (drained well)
– 1 stick of softened butter
– ¾ cup of brown sugar
– 1 large egg
– 2 cups of all-purpose flour
– 1 teaspoon of baking soda
– A generous pinch of salt
– A good splash of vanilla extract
– 1 cup of chocolate chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes with an electric mixer.
3. Tip: Make sure your butter is properly softened (leave it out for 30-60 minutes) for the best cookie texture.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Add the canned sweet potato puree and mix until just combined.
6. In a separate bowl, whisk together the flour, baking soda, and salt.
7. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain.
8. Tip: Don’t overmix the dough once you add the flour – this prevents tough cookies.
9. Fold in the chocolate chips using a spatula until evenly distributed.
10. Using a cookie scoop or tablespoon, drop rounded balls of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
11. Tip: For extra chewy edges, gently press down on each dough ball with your palm before baking.
12. Bake for 10-12 minutes, until the edges are lightly golden but the centers still look slightly underdone.
13. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Just out of the oven, these cookies boast a wonderfully soft, cake-like texture with pockets of melted chocolate throughout. Juicy sweet potato adds natural moisture that keeps them tender for days, while the chocolate chips provide that classic cookie satisfaction. Try serving them warm with a scoop of vanilla ice cream for an irresistible dessert, or enjoy them as a sweet afternoon treat with your favorite coffee.
Canned Sweet Potato and Spinach Quesadillas
Let’s transform simple pantry staples into a surprisingly delicious meal that comes together in minutes. Canned sweet potato and spinach quesadillas are the perfect solution for busy weeknights when you want something satisfying without the fuss. This recipe walks you through creating perfectly crispy, cheesy quesadillas with minimal effort.
Ingredients
– 1 can of sweet potato puree (about 15 ounces)
– A couple of big handfuls of fresh spinach
– 1 cup of shredded Monterey Jack cheese
– 4 medium flour tortillas
– A tablespoon of olive oil
– A pinch of salt
– A sprinkle of chili powder
Instructions
1. Place a large non-stick skillet over medium heat and let it warm up for 2 minutes.
2. Pour 1 tablespoon of olive oil into the warm skillet and swirl it to coat the bottom evenly.
3. Lay one flour tortilla flat in the skillet and cook for 30 seconds until it just begins to puff slightly.
4. Flip the tortilla over using a spatula so the slightly cooked side now faces up.
5. Spread ¼ of the canned sweet potato puree evenly over one half of the tortilla, leaving a ½-inch border around the edge.
6. Scatter a handful of fresh spinach leaves over the sweet potato layer.
7. Sprinkle ¼ cup of shredded Monterey Jack cheese evenly over the spinach.
8. Season the filling with a pinch of salt and a sprinkle of chili powder.
9. Fold the empty half of the tortilla over the filling, pressing down gently with your spatula.
10. Cook for 2-3 minutes until the bottom is golden brown with crisp spots.
11. Carefully flip the quesadilla and cook for another 2-3 minutes until the second side is equally golden and crisp.
12. Transfer the finished quesadilla to a cutting board and repeat steps 3-11 with remaining tortillas and filling.
13. Let each quesadilla rest for 1 minute before slicing into wedges. Zesty sweet potato melds beautifully with the mild Monterey Jack, creating a creamy interior that contrasts with the crispy tortilla shell. For an extra flavor boost, try serving these with a dollop of cool Greek yogurt or your favorite salsa for dipping—the tanginess perfectly complements the natural sweetness.
Canned Sweet Potato and Apple Bake
Diving into this comforting fall dish couldn’t be simpler, especially when using convenient canned ingredients. This sweet potato and apple bake comes together with minimal effort but delivers maximum cozy flavor, making it perfect for busy weeknights or holiday gatherings. Let’s walk through each step together to create this warm, spiced side dish.
Ingredients
– A couple of 15-ounce cans of sweet potato puree
– One 21-ounce can of apple pie filling
– A generous 1/2 cup of brown sugar
– A good splash of 2 tablespoons melted butter
– A heaping teaspoon of cinnamon
– A pinch of 1/4 teaspoon nutmeg
– A handful of 1/2 cup chopped pecans
Instructions
1. Preheat your oven to 350°F and grab a 9×9 inch baking dish.
2. Combine both cans of sweet potato puree and the entire can of apple pie filling in a large mixing bowl.
3. Tip: Use a rubber spatula to scrape every bit from the cans – you don’t want to waste that deliciousness!
4. Add the 1/2 cup brown sugar, 2 tablespoons melted butter, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg to the bowl.
5. Mix everything together until fully combined and no streaks of spice remain visible.
6. Transfer the mixture to your prepared baking dish, spreading it evenly with your spatula.
7. Sprinkle the 1/2 cup chopped pecans evenly across the top of the mixture.
8. Tip: For extra toasty flavor, toast your pecans in a dry skillet for 3-4 minutes before chopping.
9. Place the baking dish in your preheated oven and bake for 35-40 minutes.
10. Tip: You’ll know it’s ready when the edges are bubbly and the pecans are golden brown.
11. Carefully remove the bake from the oven using oven mitts.
12. Let it rest on a cooling rack for 10-15 minutes before serving.
You’ll love how the creamy sweet potatoes meld with the tender apples, creating layers of sweet and spiced flavors in every bite. The toasted pecans add wonderful crunch that contrasts beautifully with the soft texture underneath. Try serving it warm alongside roasted chicken or as a special breakfast treat with a dollop of Greek yogurt.
Canned Sweet Potato and Bacon Waffles
Keeping canned ingredients on hand makes whipping up creative breakfasts a breeze, and these sweet potato and bacon waffles are the perfect example of pantry magic. Kindly follow these straightforward steps to transform simple ingredients into a savory-sweet morning treat that will have everyone asking for seconds.
Ingredients
– 1 can (15 oz) of sweet potato purée
– 6 slices of crispy cooked bacon, crumbled
– 2 cups of all-purpose flour
– 2 tablespoons of brown sugar
– 1 tablespoon of baking powder
– A generous pinch of salt
– 2 large eggs
– 1¾ cups of whole milk
– ¼ cup of melted butter
– A splash of vanilla extract
– Cooking spray for the waffle iron
Instructions
1. Preheat your waffle iron to 375°F, spraying both top and bottom plates lightly with cooking spray to prevent sticking.
2. In a large mixing bowl, whisk together the sweet potato purée, eggs, milk, melted butter, and vanilla extract until fully combined and smooth.
3. Tip: If your sweet potato purée seems thick, give it a quick stir right in the can before measuring to ensure even consistency in the batter.
4. Add the flour, brown sugar, baking powder, and salt to the wet ingredients, stirring gently until just combined—a few small lumps are fine to avoid overmixing.
5. Fold in the crumbled bacon pieces evenly throughout the batter using a spatula.
6. Pour about ½ cup of batter onto the center of the preheated waffle iron, close the lid, and cook for 4–5 minutes until the waffle is golden brown and releases easily.
7. Tip: Resist peeking for the first 3 minutes to allow the waffle to set properly and develop a crisp exterior.
8. Transfer the cooked waffle to a wire rack instead of a plate to keep it crispy while you repeat with the remaining batter.
9. Tip: For extra-crisp waffles, place finished ones in a 200°F oven on the wire rack until ready to serve.
10. Serve immediately while warm and crisp. What makes these waffles special is their tender, slightly sweet interior from the sweet potato, balanced by the salty, smoky crunch of bacon. Try topping them with a fried egg for a savory twist or a drizzle of maple syrup to enhance the sweetness—either way, they’re a satisfying start to any day.
Canned Sweet Potato and Ginger Muffins
Let’s transform that lonely can of sweet potatoes sitting in your pantry into something truly special. Learning to bake these ginger-spiced muffins will give you a quick, satisfying treat that fills your kitchen with the warmest autumn aromas. This recipe is perfect for beginners who want impressive results with minimal fuss.
Ingredients
– 1 can (15 ounces) of mashed sweet potatoes
– 2 cups of all-purpose flour
– 3/4 cup of brown sugar
– 2 teaspoons of baking powder
– 1/2 teaspoon of baking soda
– 1 tablespoon of freshly grated ginger
– 2 large eggs
– 1/2 cup of melted butter
– 1/4 cup of milk
– A generous pinch of salt
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, combine the 2 cups of flour, 3/4 cup of brown sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and that generous pinch of salt.
3. Whisk these dry ingredients together for 30 seconds until they’re fully incorporated.
4. In a separate medium bowl, whisk the 2 eggs until they’re pale and frothy, about 1 minute.
5. Add the entire can of mashed sweet potatoes, 1 tablespoon of grated ginger, 1/2 cup of melted butter, and 1/4 cup of milk to the eggs.
6. Mix the wet ingredients until you have a smooth, orange-colored batter with no streaks.
7. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined—don’t overmix or your muffins will be tough.
8. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
9. Bake for 18-22 minutes until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
So what makes these muffins exceptional? They’re incredibly moist with a tender crumb that practically melts in your mouth. The ginger provides a warm, spicy kick that perfectly complements the natural sweetness of the potatoes. Serve them warm with a pat of butter for breakfast, or crumble one over vanilla ice cream for an unexpected dessert treat.
Canned Sweet Potato and Lentil Salad
This simple canned sweet potato and lentil salad comes together in minutes but tastes like you spent hours in the kitchen. The combination of creamy sweet potatoes, hearty lentils, and bright dressing creates a satisfying meal that works perfectly for lunch prep or a quick dinner side. Let’s walk through the steps together so you can make it with confidence.
Ingredients
– A 15-ounce can of sweet potatoes, drained
– A 15-ounce can of lentils, rinsed
– A couple of tablespoons of olive oil
– A splash of apple cider vinegar
– A teaspoon of maple syrup
– A generous pinch of salt
– A few cracks of black pepper
– A handful of chopped red onion
– A couple of tablespoons of chopped fresh parsley
Instructions
1. Drain the can of sweet potatoes thoroughly in a colander.
2. Rinse the canned lentils under cold running water until the water runs clear.
3. Combine the drained sweet potatoes and rinsed lentils in a large mixing bowl.
4. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, and 1 teaspoon of maple syrup until emulsified.
5. Pour the dressing over the sweet potato and lentil mixture.
6. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to the bowl.
7. Gently fold all ingredients together until evenly coated with dressing.
8. Mix in 1/4 cup of chopped red onion and 2 tablespoons of chopped fresh parsley.
9. Taste the salad and adjust seasoning with additional salt if needed.
10. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Serve this salad chilled for the best texture contrast between the soft sweet potatoes and firm lentils. The maple dressing provides a subtle sweetness that balances beautifully with the earthy lentils and tangy vinegar. Try serving it over mixed greens or stuffed into pita pockets for a complete meal that feels both nourishing and indulgent.
Canned Sweet Potato and Cinnamon Oatmeal
Remember those chilly mornings when you want something warm and comforting but don’t have time to fuss? This canned sweet potato and cinnamon oatmeal comes together in minutes, using pantry staples to create a breakfast that feels both nourishing and indulgent. Ready to get started? Let’s walk through it step by step.
Ingredients
– 1 can (15 ounces) of sweet potato purée
– 1 cup of old-fashioned rolled oats
– 2 cups of water
– A big pinch of ground cinnamon
– A splash of milk (any kind you like)
– A couple of tablespoons of maple syrup
Instructions
1. Open the can of sweet potato purée and measure out exactly 1 cup into a medium saucepan.
2. Add 1 cup of old-fashioned rolled oats to the saucepan with the sweet potato.
3. Pour in 2 cups of water and stir everything together until well combined.
4. Turn the stove burner to medium-high heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
5. Once bubbles form across the surface, reduce the heat to low and simmer for 5 minutes, stirring every minute.
6. Sprinkle in a big pinch of ground cinnamon and continue stirring for 30 seconds to evenly distribute the spice.
7. Remove the saucepan from the heat and let it sit uncovered for 2 minutes to thicken.
8. Stir in a splash of milk to create a creamier consistency.
9. Drizzle in 2 tablespoons of maple syrup and mix thoroughly.
10. Spoon the oatmeal into bowls and serve immediately.
Perfectly creamy with subtle earthy sweetness from the sweet potato and warm spice from the cinnamon, this oatmeal has a comforting, almost pudding-like texture. Try topping it with toasted pecans for crunch or a dollop of Greek yogurt for tanginess—either way, it transforms a simple bowl into something special.
Canned Sweet Potato and Sage Risotto
Getting a creamy, comforting risotto on the table doesn’t have to be a weekend project. Grab a can of sweet potatoes and some fresh sage, and let’s build this cozy dish together, step by step.
Ingredients
– A couple of tablespoons of olive oil
– 1 small yellow onion, finely chopped
– 2 cloves of garlic, minced
– About 1 ½ cups of Arborio rice
– A good splash of dry white wine
– Roughly 4 cups of warm vegetable broth
– One 15-ounce can of sweet potatoes, drained and mashed
– A small handful of fresh sage leaves, chopped
– A generous ½ cup of grated Parmesan cheese
– A couple of tablespoons of unsalted butter
– Salt and freshly ground black pepper
Instructions
1. Heat a couple of tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat for about 2 minutes until it shimmers.
2. Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 minute exactly, just until it becomes fragrant.
4. Tip: Toasting the rice in the oil before adding liquid is key for a nutty flavor and helps the risotto stay creamy, not gummy.
5. Add the Arborio rice to the pot and stir constantly for 2 minutes until the edges of the grains look slightly translucent.
6. Pour in the splash of white wine and cook while stirring for about 1 minute, until the wine is fully absorbed by the rice.
7. Add 1 cup of the warm vegetable broth and stir continuously until the liquid is almost completely absorbed, which should take 4-5 minutes.
8. Tip: Keep your broth warm in a separate saucepan; adding cold broth shocks the rice and slows down the cooking process, making the texture uneven.
9. Continue adding the remaining broth, ½ cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next; this entire process will take about 20-25 minutes.
10. After the last ½ cup of broth is mostly absorbed, stir in the mashed canned sweet potatoes and chopped fresh sage.
11. Cook for another 3-4 minutes, stirring frequently, until the sweet potato is fully incorporated and heated through.
12. Remove the pot from the heat and stir in the grated Parmesan cheese and the couple of tablespoons of butter until they melt completely into the risotto.
13. Tip: Taking the risotto off the heat before adding the butter and cheese prevents them from breaking or becoming oily, ensuring a silky finish.
14. Season the risotto with salt and freshly ground black pepper, starting with ½ teaspoon of salt and ¼ teaspoon of pepper, then adjust if needed after tasting.
15. Let the risotto rest off the heat for 2 minutes before serving to allow the flavors to meld together.
Each spoonful delivers a velvety, creamy texture with the earthy sweetness of potato and the aromatic punch of sage. Enjoy it as a simple, satisfying main or pair it with a crispy green salad for a complete meal that feels both rustic and refined.
Summary
Looking for simple, delicious meals? These 18 canned sweet potato recipes make cooking a breeze! We hope you find new family favorites among these easy dishes. Give them a try, then share which recipes you loved in the comments below. Don’t forget to pin this article on Pinterest so you can easily find these tasty ideas again!
