Baked Yams
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Do not bake in oven.
Presented as published in 1957. 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
598Calories
18 gProtein
96 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories598 kcal
Protein18 g
Carbohydrates96 g
Fiber2 g
Sugars70 g
Total Fat29 g
Saturated Fat3.1 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.2 g
Cholesterol31 mg
Sodium271 mg
Potassium1074 mg
Calcium716 mg
Iron1.2 mg
Magnesium96 mg
Phosphorus531 mg
Zinc2.3 mg
Copper0.3 mg
Manganese2.8 mg
Vitamin D10 mcg
Vitamin C64 mg
Vitamin A147 mcg
Vitamin E0.5 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.2 mg
Folate33 mcg
Choline54 mg
Caffeine0 mg
Water403 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 62. The excerpt below is the record exactly as published.
BAKED YAMS 8 Yams 1 C, Evaporated Milk 1 C, Crushed pineapple 1 Tb. Karo Syrup 1 Tb. Shortening 1 Tb. Butter
Cook this with the app: pantry check, scaling, and the assistant.