Southerndessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sweet Potato Pie
From Magnet users cook book, 1920
Serves 4
Recipe from Mrs. John Drysdale, Yorkton, Sask.
Presented as published in 1920. 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
268Calories
6 gProtein
45 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories268 kcal
Protein6.4 g
Carbohydrates45 g
Fiber3.7 g
Sugars25 g
Total Fat8 g
Saturated Fat4.2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol107 mg
Sodium317 mg
Potassium494 mg
Calcium66 mg
Iron7.3 mg
Magnesium37 mg
Phosphorus112 mg
Zinc0.8 mg
Copper1 mg
Manganese1.5 mg
Vitamin D0.5 mcg
Vitamin C5.8 mg
Vitamin A86 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate23 mcg
Choline75 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 21. The excerpt below is the record exactly as published.
SWEET POTATO PIE. Mix well two cups cooked and mashed potatoes and half a cup sugar, two eggs, 3-4 cup sweet milk, and two tablespoons melted butter
Cook this with the app: pantry check, scaling, and the assistant.