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Caramel Sweet Potatoes
From The Henderson cook book, 1914
Serves 6
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
275Calories
1 gProtein
69 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories275 kcal
Protein1.3 g
Carbohydrates69 g
Fiber2.4 g
Sugars57 g
Total Fat3.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol10 mg
Sodium457 mg
Potassium335 mg
Calcium82 mg
Iron0.9 mg
Magnesium28 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A539 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate8.9 mcg
Choline11 mg
Caffeine0 mg
Water415 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 20. The excerpt below is the record exactly as published.
CARAMEL SWEET POTATOES. Boil 1 dozen small sweet potatoes in 2 quarts of hot water until tender. Peel and arrange in a shallow baking dish and sprinkle them with 1 teaspoon of salt and % teaspoon of cin- namon. Then pour over them a sauce made from 1 cup of hot water and l1/?, cups of brown sugar and 2 tablespoons of butter
Cook this with the app: pantry check, scaling, and the assistant.