How many fresh sweet potatoes equal canned?

December 30, 2025 •

4 min read

A 29-ounce can of sweet potatoes can be replaced by approximately three medium fresh sweet potatoes, once peeled and cooked. The exact number of fresh sweet potatoes that equal canned depends heavily on the can size, how the potatoes are prepared, and if the canned variety is packed in syrup or water.

Quick Summary

This guide provides a comprehensive conversion for substituting fresh sweet potatoes for canned in various recipes. It offers conversion ratios for different can sizes and preparation methods, and covers tips for preparing fresh sweet potatoes for a canned texture, ensuring recipe success without canned ingredients.

Key Points

Medium Fresh Potatoes for a 29 oz Can: Approximately three medium, raw sweet potatoes are needed to substitute one large (29-ounce) can of canned sweet potatoes.
Conversion by Weight: A good rule of thumb is that one pound of raw, unpeeled sweet potatoes yields about 1.5 to 2 cups of cooked and mashed puree.
Can Size Matters: The conversion quantity will vary depending on the can size; for example, a 15-ounce can is equivalent to roughly one pound of raw sweet potatoes.
Adjust for Preparation: For a similar texture to canned, fresh sweet potatoes must be peeled, cooked until very tender (by boiling, steaming, or baking), and then mashed or pureed.
Modify for Sweetness: If substituting for canned sweet potatoes packed in syrup, be prepared to add brown sugar or maple syrup to the cooked fresh puree to match the sweetness level.
Homemade Puree Consistency: When using fresh sweet potatoes, you can create a creamier, thicker puree than the typically more watery canned version, which offers better control over the final dish.

Understanding the Conversion Factors

Converting fresh sweet potatoes to canned equivalents is not an exact science due to variables like potato size, density, and moisture content. The main factors to consider include the final desired texture (mashed, pureed, or whole), and the liquid content from the canning process. To achieve a similar consistency to canned sweet potatoes, fresh ones must be peeled, cooked until very tender, and possibly mashed with a small amount of liquid or butter.

For most recipes, especially casseroles and pies, the end measurement is in cups of cooked, mashed sweet potatoes. A pound of raw, unpeeled sweet potatoes typically yields about 1.5 to 2 cups of cooked and mashed puree. Canned sweet potatoes are already pre-cooked, so it's a direct volume-for-volume substitution once the fresh ones are prepared. However, canned potatoes packed in syrup will have a different moisture and sweetness profile compared to fresh, plain-cooked ones, so you may need to adjust your recipe's sugar and liquid content.

Sweet Potato Conversion Chart

To simplify the process, use this handy conversion chart. Note that these are approximations, and a kitchen scale is the most accurate tool for measuring fresh produce.


Canned Sweet Potatoes	Fresh Sweet Potatoes (Raw)	Yield (Cooked & Mashed)
15-ounce can	~1 pound (2-3 medium)	1¾ - 2 cups
29-ounce can	~2 pounds (3-4 medium)	3 - 3¼ cups
40-ounce can	~2.5 pounds (4-5 medium)	4 - 4½ cups

Step-by-Step Guide for Substituting Fresh for Canned

Here is a simple process for preparing fresh sweet potatoes to substitute for canned ones in a recipe.

1. Select the right potatoes: Choose firm, blemish-free sweet potatoes. The common orange-fleshed varieties are best for replicating the flavor and texture of canned sweet potatoes.

2. Prepare and cook: Peel the fresh sweet potatoes and cut them into uniformly sized chunks. This ensures they cook evenly. Boil, steam, or microwave them until they are very tender. Boiling is a straightforward method: place the chunks in a pot, cover with water, and simmer for 15-20 minutes.

3. Drain and mash: Once tender, drain the sweet potatoes thoroughly. For a smooth puree, transfer the cooked chunks to a food processor or use a hand mixer. For a coarser texture, a potato masher works well. Add a tablespoon or two of milk or butter if needed to achieve the desired consistency.

4. Adjust for moisture: Canned sweet potatoes are often packed in a liquid, which is usually discarded. However, if your recipe depends on the moisture from the can, you may need to add a splash of milk, cream, or the cooking liquid from the boiled sweet potatoes to match the original recipe's liquid requirements. This is especially important for casseroles and pies where texture is crucial.

5. Taste and sweeten: Canned sweet potatoes can be quite sweet, especially those packed in syrup. If you are substituting fresh for canned, you may need to add a bit of brown sugar or maple syrup to balance the flavor, depending on your recipe's intended outcome.

Flavor and Texture Differences

While the goal is to make a seamless substitution, there are notable differences between fresh and canned sweet potatoes that can affect the final dish.

Texture

Canned: Canned sweet potatoes have a very soft, often watery, texture from being processed under high pressure. They are ready to be mashed or pureed right out of the can.
Fresh: Cooked fresh sweet potatoes offer a firmer, more fibrous texture. When mashed, they create a creamier, denser puree with a more rustic feel.

Flavor

Canned: The flavor of canned sweet potatoes can be muted or taste slightly metallic, depending on the brand. If packed in heavy syrup, they will be very sweet.
Fresh: Freshly cooked sweet potatoes have a more vibrant, earthy, and natural sweet flavor. This can lead to a more nuanced taste in your final dish.

Time and Convenience

Canned: Using canned sweet potatoes is a major time-saver, as the peeling and cooking steps are already complete. This is ideal for quick recipes.
Fresh: Prepping fresh sweet potatoes requires more time and effort, but it gives you complete control over the flavor, texture, and sugar content.

Conclusion

Deciding how many fresh sweet potatoes equal canned is a matter of knowing your can size and desired final texture. By using the provided conversion chart and preparation tips, you can confidently substitute fresh sweet potatoes in any recipe. While it requires a bit more effort, using fresh ingredients gives you greater control over the flavor and quality of your dish. Whether for a holiday casserole or a weeknight side, opting for fresh can lead to a richer, more delicious result.

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Frequently Asked Questions

You will need approximately 2 to 3 medium fresh sweet potatoes, which is about 1 pound, to yield the same amount of cooked and mashed puree as a 15-ounce can.

Yes, but you will need to peel, cook, and mash the fresh potatoes first. You may also need to adjust the recipe's liquid and sweetness levels to account for the difference in moisture and sugar content compared to canned potatoes.

For a smooth casserole, peel and boil sweet potato chunks until very tender, which typically takes 15-20 minutes. Drain them well before mashing or pureeing.

To replicate the syrupy sweetness of some canned varieties, add brown sugar and a small amount of liquid, like orange juice or milk, to your cooked, mashed fresh sweet potatoes.

Yes, fresh sweet potatoes often have a more natural, earthy flavor and a richer texture than canned ones. Your final dish may have a more vibrant, less processed taste.

Yes, homemade sweet potato puree is an excellent substitute for the canned version. Simply cook fresh sweet potatoes until tender, then blend or mash them to the desired consistency.

Two pounds of raw, fresh sweet potatoes will yield approximately 3 to 3¼ cups of cooked and mashed puree.