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Candied Sweet Potatoes
From For the comfort of the family, 1914
Pairs well with cold meat.
Presented as published in 1914. 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
2246Calories
14 gProtein
356 gCarbs
90 gFat
Full nutrition (34 nutrients)
Calories2246 kcal
Protein14 g
Carbohydrates356 g
Fiber0.3 g
Sugars261 g
Total Fat90 g
Saturated Fat54 g
Monounsaturated Fat25 g
Polyunsaturated Fat3.3 g
Omega-30.3 g
Cholesterol231 mg
Sodium141 mg
Potassium4117 mg
Calcium401 mg
Iron6.7 mg
Magnesium173 mg
Phosphorus325 mg
Zinc2.8 mg
Copper1.6 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C115 mg
Vitamin A736 mcg
Vitamin E2.5 mg
Vitamin K9.1 mcg
Vitamin B61.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.2 mg
Folate13 mcg
Choline26 mg
Caffeine0 mg
Water665 g
As published
This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 13. The excerpt below is the record exactly as published.
candied sweet potatoes is the most satisfactory dish to have with it. Slice six boiled and peeled sweet potatoes in rounds into buttered baking-dish. Sprinkle each layer with brown sugar, using one cupful altogether. Pour over it one-half cup of melted butter in which has been added two tablespoons of boiling water
Cook this with the app: pantry check, scaling, and the assistant.