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Baked Sweet Potatoes
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
411Calories
8 gProtein
90 gCarbs
13 gFat
Full nutrition (21 nutrients)
Calories411 kcal
Protein8.2 g
Carbohydrates90 g
Sugars32 g
Total Fat13 g
Cholesterol31 mg
Sodium1.3 mg
Potassium2530 mg
Calcium118 mg
Iron2.1 mg
Magnesium100 mg
Phosphorus193 mg
Zinc1.8 mg
Copper1 mg
Manganese2.2 mg
Vitamin C77 mg
Vitamin K1 mcg
Vitamin B60.6 mg
Thiamin (B1)0.2 mg
Niacin (B3)2.2 mg
Water416 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 76. The excerpt below is the record exactly as published.
Baked Sweet Potatoes. Parboil 4 large sweet potatoes until done, then mash fine and cream with 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.