Sweet Potato Pie
From The Williamston cook book, 1950
Recipe incomplete.
Presented as published in 1950. 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
949Calories
38 gProtein
88 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories949 kcal
Protein38 g
Carbohydrates88 g
Fiber9.5 g
Sugars34 g
Total Fat71 g
Saturated Fat25 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.6 g
Omega-30.5 g
Cholesterol553 mg
Sodium5240 mg
Potassium2151 mg
Calcium824 mg
Iron3.1 mg
Magnesium142 mg
Phosphorus984 mg
Zinc4.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D7.1 mcg
Vitamin C0.6 mg
Vitamin A559 mcg
Vitamin E2.6 mg
Vitamin K11 mcg
Vitamin B61 mg
Vitamin B124.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)5.3 mg
Folate77 mcg
Choline453 mg
Caffeine0 mg
Water869 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 33. The excerpt below is the record exactly as published.
SWEET POTATO PIE 1144 cup sweet potato, cooked . 14% cups sweet milk, scalded and mashed Y teaspoon salt ¥% cup brown sugar 1 teaspoon ginger 2 eggs, well beaten 1 teaspoon cinnamon Y% cup butter 34 cup pecans Mix all together, put into uncooked pie shell, and cook until set. Then THE WILLIAMSTON COOK BOOK 09 sprinkle top with % cup brown sugar, % cup butter, and %4 cup of pecans. Return to oven and cook slowly until done. MirsieP 4 Bs Cone. SWEET POTATO PIE 2 cups cooked, mashed po- 2 cups milk tatoes 1% tsp. nutmeg lg cup sugar 1 tsp. cinnamon 1% tsp. salt 2 tablespoons butter
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