Creamed Sweet Potatoes

Name: Creamed Sweet Potatoes
Ingredients: Boil sweet potatoes until well done; Season with butter; Season with sugar; Add seedless raisins; Add fresh grated cocoanut; Cover with marshmallows

From Carolina cookery from Quaker kitchens, 1924

Presented as published in 1924. 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

103Calories

2 gProtein

22 gCarbs

0 gFat

Full nutrition (20 nutrients)

Calories103 kcal

Protein2.1 g

Carbohydrates22 g

Sugars7.9 g

Total Fat0.5 g

Sodium0 mg

Potassium632 mg

Calcium29 mg

Iron0.5 mg

Magnesium25 mg

Phosphorus48 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin C19 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Thiamin (B1)0.1 mg

Niacin (B3)0.6 mg

Water103 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 12. The excerpt below is the record exactly as published.

CREAMED SWEET POTATOES Boil sweet potatoes until well done, peel, put through a potato masher. Season with butter and sugar. Add seedlss raisins and fresh grated cocoanut. Put in baking dish, cover with marshmallows

Cook this with the app: pantry check, scaling, and the assistant.