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Baked Sweet Potatoes

A baked sweet potato dish served with tenderloins and stuffed apples.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Baked Sweet Potatoes

Why it works: Sweet potato and apple work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 133 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Baked Sweet Potatoes

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Peel the sweet potatoes.

Bake and serve

  1. Place the sweet potatoes in a roasting pan with the tenderloins.

  2. Bake at 400°F (200°C) until the sweet potatoes are tender.

  3. Serve the sweet potatoes with the tenderloins and stuffed apples.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sweet potato + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together133 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet potatoes
Their starch softens as they bake, giving tender flesh and a naturally sweet taste.
Tenderloins
Cook in the same pan, so their juices and fat flavour the potatoes as they bake.

The step that matters

Bake at 400°F (200°C) until the sweet potatoes are tender. Starch in the potato only softens fully once the flesh is hot enough for long enough. Pulling them early leaves a firm, chalky centre, so test with a knife or fork rather than relying on the clock.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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