Mashed Yams or Sweet Potatoes

Name: Mashed Yams or Sweet Potatoes
Ingredients: For one breakfast cup cooked yam or sweet potato; 1 large tablespoon milk; 1 teaspoon butter; one pinch salt; and pepper

From Practical West African cookery, 1910

Presented as published in 1910. 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

187Calories

4 gProtein

40 gCarbs

5 gFat

Full nutrition (32 nutrients)

Calories187 kcal

Protein4 g

Carbohydrates40 g

Sugars14 g

Total Fat5 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol12 mg

Sodium6.2 mg

Potassium1116 mg

Calcium69 mg

Iron0.9 mg

Magnesium45 mg

Phosphorus99 mg

Zinc0.8 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D0.1 mcg

Vitamin C33 mg

Vitamin A4.9 mcg

Vitamin E0 mg

Vitamin K0.4 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1 mg

Folate0 mcg

Choline2.7 mg

Water193 g

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 51. The excerpt below is the record exactly as published.

Mashed Yams or Sweet Potatoes. (I). Yam or sweet potatoes. 1 teaspoon butter. 1 large tablespoon milk (or 1 pinch salt and pepper. 1 teaspoon Ideal and the rest water) . 1. Lightly mash with a fork the yam or sweet potatoes that have either been steamed, boiled or baked. For one breakfast cup cooked yam or sweet potato allow one large tablespoon milk, half a teaspoon butter, one pinch salt

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