side
Candied Sweet Potatoes
From Aunt Sammy's radio recipes, 1926
The potatoes may be served in the baking dish.
Presented as published in 1926. 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
2013Calories
12 gProtein
515 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories2013 kcal
Protein12 g
Carbohydrates515 g
Fiber23 g
Sugars390 g
Total Fat23 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol63 mg
Sodium2415 mg
Potassium2784 mg
Calcium373 mg
Iron5.6 mg
Magnesium209 mg
Phosphorus376 mg
Zinc3.8 mg
Copper1.2 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A5530 mcg
Vitamin E2 mg
Vitamin K14 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.5 mg
Folate87 mcg
Choline98 mg
Caffeine0 mg
Water684 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 16. The excerpt below is the record exactly as published.
CANDIED SWEET POTATOES Select 6 medium-sized sweet potatoes, uniform in size if possibly. Partially cook the unpeeled sweet potatoes in boiling water. Cool and skin. Cut the potatoes in halves lengthwise, or in three pieces if the potatoes are large enough. 29 Put in a greased baking dish large enough for just one layer, not packing too closely. Make a su'up by boiling one cup of corn sirup, 34 teaspoon salt, 2 tablespoons or more of butter
Cook this with the app: pantry check, scaling, and the assistant.