taro substitutes

4 substitutes · avg score 8.8 · Starchy, hairy-skinned tropical corm with firm white, lavender, or purple-speckled flesh, and a subtly nutty, sweet flavor when cooked. Used boiled, steamed, fried (chips), mashed (poi), or in bubble tea, soups, curries, and desserts across Pacific, Asian, and Caribbean cuisines. Must be cooked before eating.

popular in these dishes

quick swaps (averaged across uses)

01

Potatoes

10.0
1 cup : 1 cup

Starchy and neutral, closest swap

02

Sweet Potato

10.0
1 cup : 1 cup

Slightly sweet, similar when steamed

03

Yam

10.0
1 cup : 1 cup

Dense and starchy, very similar texture

04

Plantain

5.0
1 cup : 1 cup

Starchy tropical root, boil or fry like plantain

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