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.