Yam or Sweet Potatoes Baked
From Practical West African cookery, 1910
Baked sweet potatoes should be served in their skins, fresh butter served with them is a great improvement.
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
9Calories
0 gProtein
1 gCarbs
4 gFat
Full nutrition (30 nutrients)
Calories9.1 kcal
Protein0.5 g
Carbohydrates0.7 g
Sugars0.7 g
Total Fat4.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol12 mg
Sodium6.2 mg
Potassium24 mg
Calcium19 mg
Iron0 mg
Magnesium1.9 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline2.7 mg
Water14 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 52. The excerpt below is the record exactly as published.
Yam or Sweet Potatoes Baked. (I). 1 yam. 1 dessertspoon butter. 1 tablespoon milk
Cook this with the app: pantry check, scaling, and the assistant.