Yam or Sweet Potatoes with White Sauce

Name: Yam or Sweet Potatoes with White Sauce
Ingredients: pour over a small teacup of white sauce; cut a freshly cooked yam or sweet potato

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

273Calories

11 gProtein

42 gCarbs

7 gFat

Full nutrition (32 nutrients)

Calories273 kcal

Protein11 g

Carbohydrates42 g

Fiber0.2 g

Sugars20 g

Total Fat6.5 g

Saturated Fat3.8 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol19 mg

Sodium435 mg

Potassium1027 mg

Calcium339 mg

Iron1 mg

Magnesium53 mg

Phosphorus308 mg

Zinc1.6 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin C19 mg

Vitamin A199 mcg

Vitamin E0.2 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.3 mg

Folate24 mcg

Caffeine0 mg

Water302 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 with White Sauce. (II). Whilst hot, cut a freshly cooked yam or sweet potato (boiled, steamed or baked) in slices about a quarter of an inch thick, and pour over a small teacup of white sauce

Cook this with the app: pantry check, scaling, and the assistant.