The most delightful boiled sweet potatoes I ever ate were prepared in the following manner; Cook pared potatoes in a small quantity of water until nearly tender, drain if necessary (but it ought not to be necessary), cover with a towel and let stand on the back of the stove for an hour or longer, shaking occasionally. Potatoes may be boiled until tender and laid on a tin in the oven a few moments to dry.
Prepare and season the same as mashed Irish potatoes. Serve with tomato cream sauce.
Or, put into oiled baking dish, sprinkle with crumbs and heat in oven.