Glazed Sweet Potatoes

Name: Glazed Sweet Potatoes
Ingredients: 2 medium-sized potatoes; 1/2 c. sugar; 1 tb. butter; salt to taste; enough water to moisten slightly

From The practical cookbook, 1917

Presented as published in 1917. 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

623Calories

4 gProtein

153 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories623 kcal

Protein4.2 g

Carbohydrates153 g

Fiber0 g

Sugars122 g

Total Fat12 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol31 mg

Sodium32 mg

Potassium1412 mg

Calcium151 mg

Iron1.8 mg

Magnesium60 mg

Phosphorus102 mg

Zinc0.9 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C38 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.2 mg

Folate1.1 mcg

Choline2.5 mg

Caffeine0 mg

Water211 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 10. The excerpt below is the record exactly as published.

Glazed sweet potatoes. Cut boiled sweet potatoes into slices and arrange in a buttered baking-dish in layers with brown sugar and butter (^ c, sugar and I tb. butter to 2 medium-sized potatoes). Sprinkle with salt and add enough water to moisten slightly

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