Sweet potatoes are the perfect Fall vegetable – they’re both delicious and nutritious. They are a rich source of vitamins A and C, and contain substantial amounts of calcium and potassium. So when I saw a hundred-year-old recipe for Stuffed Sweet Potatoes, I had to give it a try.
The recipe was a winner. It was easy-to-make, visually appealing, and most important, tasty. Here’s the original recipe:
And, here’s the recipe updated for modern cooks (I halved the original recipe.):
Stuffed Sweet Potatoes
3 medium sweet potatoes
1 tablespoon butter
1/4 teaspoon salt
2 teaspoons minced parsley
1 egg white, beaten
Preheat oven to 400° F. Prick each sweet potato several times with the tines of a fork. Place of a foil-lined baking sheet and bake until tender (about 45 minutes – 1 hour, depending upon size). Take out of oven, and cut each sweet potato in half. Gently scoop out pulp, and put into a bowl. Mash; then add butter, salt, pepper, and parsley. Mix thoroughly, then refill the skins. (The mixture should be heaped and nicely rounded–which means that not all the potato skins will be needed. ) Brush with beaten egg white. Put under the broiler until the top is lightly browned.
I used less salt than called for in the original recipe because it seemed excessive for my taste.
13 thoughts on “Old-fashioned Stuffed Sweet Potato Recipe”
I wonder if this is one of those recipes that was developed to “fancy up” a plain (and inexpensive) food. It certainly would add a little something to a table — it’s more attractive than just splitting a potato.
Never thought to stuff a sweet potato, will be fun to try as it is sweet potato time here. I might do a few with pecans and a little brown sugar on top instead of the parsley,egg white toppings
I like just plain baked sweet potatoes. I cannot imagine going to all this trouble to bake one 😀
It’s twice baked potatoes sweet style – great idea for Thanksgiving
Another great-looking (and easy) recipe that I’m going to have to try this week. Thanks!
Looks easy and good. I wonder what they intended by “fat.”
Probably chicken fat or bacon fat. When I was younger my grandparents always had a tin can of these in the refrigerator for flavoring or frying. Now I just use butter.
Those had a lot more flavor, but I’m sure are not good for us :(.
Sweet potatoes are so versatile. I love them whichever way they come. Have you seen any 100 yr old recipes for sweet potato pie ( a pumpkin pie type pie, I mean.)
A great recipe to try for Thanksgiving!
Sounds like a winner. Delicious fall treat.
Dresses up a plain baked sweet potato doesn’t it.