lnov70 Posted May 23, 2015 Share Posted May 23, 2015 I've been wanting to try the salmon cake recipe from the whole 30 book and I can't find canned sweet potatoes without sugar. I have no problem roasting a whole sweet potato and then scraping it out of the skin. Does anyone know if I just substitute it exactly in the same amount (1 cup) or if I have to do anything different? I'm assuming that the canned would be packed in some kind of liquid so I'm afraid my salmon cakes will be too dry. Link to comment Share on other sites More sharing options...
JosieJake Posted May 24, 2015 Share Posted May 24, 2015 Even though you're using it in a recipe, I still have to say, ewe, you're going to use canned? Peel it and microwave it. If you still want canned, go to health food store, Whole Foods, Sprouts. It's out there. Or use pumpkin. I know they're out there. I've bought both before. I give them to my dog, so it can't have any additional ingredients. Good luck Link to comment Share on other sites More sharing options...
missmary Posted May 24, 2015 Share Posted May 24, 2015 I would swap one for one. I haven't made them but I've noticed most people who report making that recipe say that they made that swap and nobody has complained about dryness Link to comment Share on other sites More sharing options...
Physibeth Posted May 25, 2015 Share Posted May 25, 2015 For reference this is the brand of pureed sweet potato I get: http://www.amazon.com/Farmers-Market-Organic-Potato-15-Ounce/dp/B000HDGIDS Link to comment Share on other sites More sharing options...
jennaboo Posted May 25, 2015 Share Posted May 25, 2015 I made this recipe with a real sweet potato a couple days ago and I used a cup. They turned out delicious! Link to comment Share on other sites More sharing options...
cranberriez Posted June 5, 2015 Share Posted June 5, 2015 Newbie here. I boiled yams as a substitute. Dry! I'll use pumpkin or look for the real deal next time I guess. Link to comment Share on other sites More sharing options...
Noelle Posted June 5, 2015 Share Posted June 5, 2015 I always use canned pumpkin, and they turn out fantastic! Link to comment Share on other sites More sharing options...
rhed Posted June 8, 2015 Share Posted June 8, 2015 I use boiled sweet potatoes, smashed, and it works fine. I want to try with pumpkin now though. Link to comment Share on other sites More sharing options...
Drvicki Posted July 1, 2015 Share Posted July 1, 2015 I found them at whole foods and a local health food market called mothers here in Orange County, CA. There is only organic sweet potato and the can is BPA free. Easy and delicious. Link to comment Share on other sites More sharing options...
Drvicki Posted July 1, 2015 Share Posted July 1, 2015 Ps.. It is puréed and there is no extra liquid. Can be used straight from the can as is. Link to comment Share on other sites More sharing options...
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