Southerndessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Southern Sweet Potato Pie
From The household (of the Detroit free press), 1886
Serves 7
Beat the eggs separately as for pound cake.
Presented as published in 1886. 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
395Calories
9 gProtein
76 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories395 kcal
Protein9.2 g
Carbohydrates76 g
Fiber0.1 g
Sugars69 g
Total Fat6.7 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol241 mg
Sodium93 mg
Potassium407 mg
Calcium52 mg
Iron1.4 mg
Magnesium21 mg
Phosphorus153 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C9.6 mg
Vitamin A104 mcg
Vitamin E0.7 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate31 mcg
Choline191 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 456. The excerpt below is the record exactly as published.
SOUTHERN SWEET POTATO PIE. One pound each of sweet potatoes, boiled and mashed, eggs and white sugar ; sufficient sweet cream or milk to make it a thin batter the consistence of pound cake ; flavor with nutmeg and cinnamon
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